Aceto Balsamico di Modena DOP
Aceto balsamico, or balsamic vinegar, has been produced in Modena and Reggio Emilia and enjoyed in Italy since the middle ages. In the early 1800s, Aceto Balsamico di Modena gained a high reputation in the Austrian court, spreading its fame throughout Europe.
Production
Aceto balsamico is made from sweet white Trebbiano and Lambrusco grapes, harvested in late autumn after maximum sunlight exposure, ensuring greatest concentration of flavor. The grapes are pressed, filtered and simmered over low heat to approximately 30% of their original volume.The resulting must, or cotto mosto, is gradually aged over a minimum of 12 years in barrels of decreasing size, made variously from summer oak, chestnut, cherry, ash and mulberry woods. As the liquid evaporates it becomes sweeter, more viscous and concentrated and after one year is emptied into a slightly smaller barrel. At this time a small portion of finished product is drawn from the smallest cask, and all other casks are then topped up with the contents of the preceding (next largest) cask. Fresh cotto mosto is added to the largest cask and the process repeats.
Il Borgo del Balsamico
We proudly feature aceto balsamico from Il Borgo del Balsamico, a traditional DOP producer in Botteghe di Albinea (Reggio Emilia) with a modern flair for fashion and innovation. In addition to highest quality aceto balsamico, Il Borgo offers less-aged, uniquely flavorful, condimento vinegars in attractive yellow, orange and red labels, of varying acidity.Use
In Emilia Romagna aceto tradizionale is served in drops on chunks of Parmigiano Reggiano and mortadella as an antipasto. Also used sparingly to enhance steaks, eggs or grilled fish; on fresh fruit such as strawberries and pears; and on sweets, such as panna cotta (creame custard) and gelato. Given its richness, aceto balsamico should be used in smaller amounts than commercial grade vinegar for salad dressings, marianades, reductions, and sauces.Aceto balsamico works well in simple dishes which highlight the vinegar's complex flavors, including with scallops, shrimp, and simple pastas and risottos. Il Borgo del Balsamico regularly publishes collections of recipes from top Italian and international chefs.
