Aceto Balsamico Tradizionale di Modena DOP
Aceto Balsamico Tradizionale di Modena is a DOP product typical of the cuisine of Modena Province, in Emilia Romagna. It belongs to the category of dressings, but thanks to its particular features it represents a unique product in the world among products of this kind. Balsamic vinegar has its roots in the history of the Estense Dukedom of Modena and Reggio, between XV and XIX century. At the time of the Romans the area was already known for its wine-growing activity and for the tradition of boiling the must.
It is obtained through a handmade and decades long ageing of boiled must of Modena typical grapes as Trebbiano e Lambrusco. It goes through slow acetification and ripening thanks to a series of pouring off starting from barrels of around 100 l to gradually smaller ones down to 10 l. The small barrels, made of different woods (chestnut, durmast, mulberry, cherry and juniper), provide the vinegar with different essences and features every year, giving birth to a dense nectar, dark and intense, releasing a characteristic charming bouquet and delighting you with its velvet and sweet and sour taste.
Minimum age is 12 years for Affinato and 25 years for Extravecchio, but there is not a maximum age and excellent (and expensive) vinegars are the products of a century-old history of set of small barrels. Its typical and required bottle has a round shape with a rectangular all-glass basis.
The best way to enjoy Aceto Balsamico Tradizionale di Modena is as a dressing to enhance the taste of different foods as Parmigiano Reggiano DOP or strawberries. With a number of recipes such as risottos and roast meat and fish, it can change even a simple dish in an amazing tasting experience. To be tasted also on cream gelato, it is also an excellent nutritional supplement thanks to its richness in mineral salts and sugars.