The word “balsamic” immediately conjures up the idea of a powerful remedy, a balm for the body and mind. In the lands of Modena, this magic spell becomes an expression of sheer flavour. Vinegar cellars are receptacles of memories. The past merges with the present, in the shadow of barrels made from different kinds of wood, each conferring a unique flavour upon balsamic condiments.
According to the length of ageing, which is never less than 12 years, there are two qualities to choose from when looking for the perfect match, for you and your table.
Traditional PDO Aged Balsamic Vinegar from Modena (Affinato)
Delicate yet decisive, rich, yet well-balanced and capable of transforming any dish. This is Traditional PDO Aged Balsamic Vinegar from Modena. Younger than the “extravecchio” (extra aged) variety, it makes a wonderful accompaniment to roasts and boiled meats. It is also worth remembering the superlative nature of its pairing with Parmigiano Reggiano. Try it with fruit – strawberries in particular, or enjoy transforming all kinds of salads, including rice-based ones. Reach out beyond serving suggestions, continue to experiment and discover new pairings you will fall in love with.
According to the length of ageing, which is never less than 12 years, there are two qualities to choose from when looking for the perfect match, for you and your table.
Traditional PDO Extravecchio Balsamic Vinegar from Modena
The fruit of those barrels, 25 years later, then became the young woman’s dowry. Times have changed; A traditional balsamic vinegar must reach the grand old age of 25 before earning “extravecchio” status.
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