Balsamic Vinegar of Modena PGI (Protected Geographical Indication)
Balsamic Vinegar of Modena PGI is one of the most appreciated Italian agri-food products in the world with a certified production of 100 million litres, and an export share of 92%.
Uncommon numbers, which are truly jaw-dropping, especially if you look at the data relating to exports, an unbeaten record which demonstrates its now recognized and solid presence on international markets. There are over 200 million bottles that go around the world, bringing with them the history and traditions of a land, the passion and great professionalism of 65 producers, 380 operators, 300 employees, 600 sector workers in its wholeness…………it is enough to taste it even just once to become faithful admirers, smell its aroma, stop to grasp its nuances of color and flavour, its clarity and, in the kitchen, extreme versatility.
Balsamic Vinegar of Modena PGI is a unique condiment in the world, produced in limited quantities as it is historically linked to the Provinces of Modena and Reggio Emilia. It seems, in fact, that the microclimate of these areas, with very high temperature changes between the hot summers and the harsh winters, allows the must to ferment and mature optimally according to traditional production methods. Balsamic Vinegar of Modena becomes part of the official list of typical Italian products thanks to the IGP (protected geographical indication) certification which was released on 5 July 2009.
BALSAMIC VINEGAR OF MODENA PGI, MANY VIRTUES IN A FEW DROPS
Balsamic vinegar of Modena is produced from filtered grape must, cooked and subjected to alcoholic and acetic fermentation at the same time.
Special and unique, it is not only good and precious but is also a friend of well-being because it slows down gastric activity, without weighing it down, and increases the sense of satiety.
Recent studies show that balsamic vinegar helps regulate blood sugar levels and therefore can also be used in the diets of people suffering from diabetes. Balsamic vinegar also boasts antiseptic properties: diluted in a little warm water it is a good oral disinfectant and relieves inflammation that can affect the throat.
Finally, it is an excellent antioxidant capable of strengthening the immune system, fighting the harmful action of free radicals and slowing down cellular aging.
Conti Balsamic Vinegar of Modena
Organoleptic characteristics of Balsamic Vinegar of Modena
Balsamic Vinegar of Modena PGI stands out for its clear and brilliant appearance and for its delicate, persistent aroma, with pleasant and harmonious acidity. The color is intense brown and the smell is slightly acetic with possible woody notes. The flavor is sweet and sour and balanced.
Versatility and use of Balsamic Vinegar of Modena in the kitchen.
Balsamic Vinegar of Modena PGI is an extraordinarily versatile condiment that adds a touch of refinement and complexity to a wide range of dishes. Here are some ways this precious ingredient can be used in the kitchen.
Vendor Biography
Balsamic Vinegar of Modena PGI (Protected Geographical Indication)
Balsamic Vinegar of Modena PGI is one of the most appreciated Italian agri-food products in the world with a certified production of 100 million litres, and an export share of 92%.
Uncommon numbers, which are truly jaw-dropping, especially if you look at the data relating to exports, an unbeaten record which demonstrates its now recognized and solid presence on international markets. There are over 200 million bottles that go around the world, bringing with them the history and traditions of a land, the passion and great professionalism of 65 producers, 380 operators, 300 employees, 600 sector workers in its wholeness…………it is enough to taste it even just once to become faithful admirers, smell its aroma, stop to grasp its nuances of color and flavour, its clarity and, in the kitchen, extreme versatility.
Balsamic Vinegar of Modena PGI is a unique condiment in the world, produced in limited quantities as it is historically linked to the Provinces of Modena and Reggio Emilia. It seems, in fact, that the microclimate of these areas, with very high temperature changes between the hot summers and the harsh winters, allows the must to ferment and mature optimally according to traditional production methods. Balsamic Vinegar of Modena becomes part of the official list of typical Italian products thanks to the IGP (protected geographical indication) certification which was released on 5 July 2009.
BALSAMIC VINEGAR OF MODENA PGI, MANY VIRTUES IN A FEW DROPS
Balsamic vinegar of Modena is produced from filtered grape must, cooked and subjected to alcoholic and acetic fermentation at the same time.
Special and unique, it is not only good and precious but is also a friend of well-being because it slows down gastric activity, without weighing it down, and increases the sense of satiety.
Recent studies show that balsamic vinegar helps regulate blood sugar levels and therefore can also be used in the diets of people suffering from diabetes. Balsamic vinegar also boasts antiseptic properties: diluted in a little warm water it is a good oral disinfectant and relieves inflammation that can affect the throat.
Finally, it is an excellent antioxidant capable of strengthening the immune system, fighting the harmful action of free radicals and slowing down cellular aging.
Conti Balsamic Vinegar of Modena
Organoleptic characteristics of Balsamic Vinegar of Modena
Balsamic Vinegar of Modena PGI stands out for its clear and brilliant appearance and for its delicate, persistent aroma, with pleasant and harmonious acidity. The color is intense brown and the smell is slightly acetic with possible woody notes. The flavor is sweet and sour and balanced.
Versatility and use of Balsamic Vinegar of Modena in the kitchen.
Balsamic Vinegar of Modena PGI is an extraordinarily versatile condiment that adds a touch of refinement and complexity to a wide range of dishes. Here are some ways this precious ingredient can be used in the kitchen.