Balsamic Vinegar of Modena
The PGI (Protected Geographical Indication) balsamic vinegar of Modena is emblematic of Italian gastronomic quality. A product of ancient traditions, it is exclusive to the city of Modena, in the region of Emilia Romagna, in northern Italy. It is made with wine vinegar and 100% Italian grape must. Its high quality and unique flavor make it appreciated all over the world. Absolutely free of caramel coloring, it has a shiny brown tint and a perfectly balanced sweet and sour taste. It goes well with salads, raw and cooked vegetables and meats, giving them a refined taste.
The Art of Balsamic Vinegar
- Fiorfiore’s Balsamic Vinegar and Balsamic Glaze honor centuries of Italian tradition, blending craftsmanship and simplicity with only high-quality ingredients—balsamic vinegar, cooked grape must, and a touch of corn starch for the glaze, never any dyes.
- Made exclusively from seven Italian grape varieties such as Lambrusco, Trebbiano, and Sangiovese, the grape must and wine vinegar mature slowly in small wooden barrels, some over a century old, within the Modena or Reggio Emilia region.
- This patient aging in oak, chestnut, juniper, or mulberry wood develops a naturally rich color, deep aroma, and complex flavor, carrying forward a heritage that dates back to Roman times and has long graced Italy’s finest tables.
Ingredients
Wine vinegar (contains sulfites), Cooked grape must (contains sulfites).
Preparation
Ready to use.
| Nutrition Facts | Per 1 tbsp (15ml) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 18 | |||
| Fat | 0g | 0% | ||
| Saturated | 0g | 0% | ||
| Trans | 0g | |||
| Total Carbohydrate | 4g | 1% | ||
| Fiber | 0g | 0% | ||
| Sugars | 4g | |||
| Includes | 1g Added Sugars | 2% | ||
| Cholesterol | 0mg | 0% | ||
| Sodium | 4mg | 0% | ||
| Protein | 0g | 0% | ||
| Calcium | 0mg | 0% | ||
| Iron | 0mg | 0% | ||
| Potassium | 0mg | 0% | ||
| Vitamin D | 0mcg | 0% |
*5% or less is a little, 15% or more is a lot.
The black gold of Modena
Because its existence is closely linked to the knowledge, traditions and skills of the local population, Balsamic Vinegar of Modena PGI is considered, for its uniqueness, a symbol of the culture and history of Modena. The plains of Emilia Romagna, along the course of the Po river, has many vineyards with grapes characterized by the right concentration of sugars and acidity. These, together with the ancient knowledge of the farmers and the climatic characteristics of the area, have allowed the Modenese to create a typical and exclusive product.
Balsamic Vinegar of Modena is obtained from partially fermented and/or cooked grape must. The grapes come exclusively from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. Wine vinegar is added, in the minimum amount of 10%, plus a sample of vinegar that is at least ten years old, but which is often more than one hundred years in age.
The refinement phase takes place inside barrels or vats of fine woods for a minimum period of 60 days. At the end of this period, the product is analyzed and tested by certified technicians and tasters: only by passing this step can it be labeled as Balsamic Vinegar of Modena. At this point, the Balsamic Vinegar of Modena can undergo a further aging period. If this phase lasts for more than three years, the finished product can boast the classification known as aged
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