[1] Two types of Balsamic Vinegar of Modena you should know: regular and invecchiato, which is aged in barrels for three years or more (all photos © Balsamic Vinegar Of Modena).

[2] There are several uses for balsamic below, but one you might not have thought of is on ice cream!

[3] The EU’s Protected Geographic Indication seal (PGI) assures that you are buying authentic Balsamic Vinegar of Modena.

[4] As balsamic vinegar ages, it becomes thicker and more concentrated.


PLEASE NOTE: WordPress has decided to cut out the center portion of this article, before “Balsamic Negroni.” We are working on finding the problem.

The Consorzio Aceto Balsamico di Modena (Consortium of Balsamic Vinegar of Modena) has declared a new food holiday: November 1st Balsamic Vinegar of Modena Day.

Balsamic vinegar is one the most important Italian food products—and also one of the most knocked-off.

There is a lot of balsamic vinegar sold that is imitation balsamic. It hasn’t been made according to the rules and regulations of the Consorzio

Some inexpensive supermarket or big chain balsamics are simply cheap red wine vinegar colored and flavored with caramel.

If it’s inexpensive, it’s imitation!

Balsamic Negroni)

  • Drizzles (garnishes for meat, poultry and fish/seafood, even ice cream with balsamic [photo #2])
  • Glazes, both sweet and savory (here’s more about balsamic glaze)
  • Marinades (for depth of flavor)
  • Pan Sauces (ditto—how to deglaze a pan)
  • Soups (ditto)
  • Vinaigrettes
  • Splashes—add a splash of balsamic to just about anything, from charcuterie and white pizzas to risotto to strawberries, fruit tarts and savory tarts
    Here’s more about each of these uses.

    Balsamic Vinegar of Modena’s origin dates back to ancient Rome, when grape must* was cooked down into a syrup used as a sweetener and condiment—and as a medicine, too.

    Production of balsamic vinegar became linked with the Italian city of Modena during the 11th century.

    Toward the end of the 13th century, the art of vinegar production was cultivated at the court of the Dukes of Este in Modena. But it was not until 1747 that the adjective “balsamic” appeared in the registrs of the cellars of the dukes.

    In the 19th century, Balsamic Vinegar of Modena became known and appreciated abroad.

    Since then, the bitter-sweet balanced flavor, with its intense deep brown color and luscious aroma, has become a favorite with connoisseurs worldwide.

    Here’s more of the history of balsamic vinegar.

    Here’s more about how balsamic vinegar is made.


    *Grape must (from the Latin vinum mustum, young wine ) is freshly crushed grape juice that contains the skins, seeds, and stems of the fruit.



    The post TIP OF THE DAY: Know Your Balsamic Vinegar (It’s Balsamic Vinegar Of Modena Day) first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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