Balsamic Vinegar of Modena is one of those ingredients that deserve a place of great prestige in the kitchen.
It is obtained by processing cooked wine must. The must used for its production comes exclusively from grapes grown in Emilia Romagna. The product can be refined for a period of more than 3 years.
Balsamic Vinegar: Uses
Its extreme versatility makes this seasoning match well with a number of foods and in particular with aged cheese, raw vegetables, risottos, boiled or grilled meats, fish, omelets, fruit and even ice cream. Due to its ductility, the Balsamic Vinegar of Modena is used to embellish starters, first courses, flat desserts and desserts. Extra-aged Modena Balsamic Vinegar is often even used to help digestion at the end of the meal (it is recommended not more than a teaspoon).
As a general rule, with raw vegetables it is better to use a relatively young balsamic vinegar that has a more acidic flavor, while for cooked foods prefer a more mature balsamic vinegar. Yet, except for rare exceptions, it is always advisable to use Balsamic Vinegar of Modena raw, added to your recipes just before serving, in order to preserve and taste its rich flavor fully.
Discover our recipes with Balsamic Vinegar of Modena and how to use properly this fantastic ingredient.
Balsamic Vinegar Health Benefits
Balsamic vinegar is a powerful bactericidal, it's used as a digestive drink (just a teaspoon in a glass of water), is an activator of immune defenses, a vitamin (A, B, C) and mineral salts supplement, it helps to sooth cough and for sore throat (making gargle), it is anti-inflammatory for joints, gives relief in case of headaches (a cloth soaked in vinegar and placed on the temples calms the headache), it is a good antiviral against cold sores, is a good energizer and even a softener for your clothes!