Traditional Balsamic Vinegar of Modena: IGP and DOP
There are different types of Balsamic Vinegar of Modena, awarded with different status by the EU according to their qualities and production techniques.
Types of balsamic vinegar of Modena
Traditional balsamic vinegar is commonly regarded as a sweet and sour sauce to use on salads and vegetables, but it can be used from appetizers to desserts, according to its degree of density. Its density is related to the aging time. The longer it rests in wooden barrels the more it captures the flavors of the wood and achieves a more creamy texture that makes it pleasantly smooth and syrupy.
There are different types of balsamic vinegar, awarded with different status by the EU according to their qualities and production techniques.
- Balsamic Vinegar of Modena IGP is made using cooked must and wine vinegar, most of which aged for more than 10 years.
- Traditional Modena vinegar DOP is cooked in the typical set of wooden barrels where it is progressively poured.
Balsamic Vinegar: uses
It is advisable to choose the right type of balsamic vinegar according to the recipe and for each specific use in the kitchen: a young balsamic vinegar is very liquid and suitable for salad dressing, to marinate meat and fish, to prepare the vinaigrette or crudités; an average aged balsamic vinegar is perfect as well as on the vegetables to flavor rice dishes, soups, meat, fish and salad; a thick balsamic vinegar aged over 10 years like our Balsamic Vinegar Nr 10 Riserva is a delicacy to accompany both soft and aged cheeses, caviar and shellfish, strawberries and fresh fruit in general, ice cream and frozen desserts, as well as a valuable ingredient for tasty cocktails. Finally, a balsamic vinegar aged over 20 years, over all the uses mentioned, can be enjoyed on its own, pure, after a meal, thanks to its digestive properties.
Balsamic vinegar and cheese: an appetizer idea
An unexpected guest? Do not panic, you just need some dense balsamic vinegar (aged at least for 4 years), some Parmesan cheese and wooden toothpicks. Cut the cheese cut into small pieces and palce them on a serving plate, pour the vinegar flush to uniformly cover the cheese, insert a toothpick into each piece. Et voila! A refined variant? Intersperse the pieces of cheese with some strawberries and sprinkle with a Balsamic Vinegar reduction. Success guaranteed!