Balsamic Vinegar of Modena PGI - 50 cl

Modena PGI Balsamic Vinegar, Pratichiera Selection

Traditional Balsamic Vinegar of Modena holds a place of great prestige in the kitchen. Its extreme versatility means this condiment pairs well with aged and hard cheeses, raw vegetables, risottos, boiled or grilled meats, fish, omelettes, fruit, and ice cream. Because of its versatility, Traditional Balsamic Vinegar of Modena is used to enhance appetizers, first courses, main courses, and desserts. Even extra-aged Traditional Balsamic Vinegar of Modena is often sipped as a digestif at the end of a meal, a teaspoonful at the end of a meal.

With rare exceptions, it is always recommended to use Traditional Balsamic Vinegar of Modena raw, adding it at the last moment to dishes that are served hot, to preserve and best enjoy its rich flavor.

Whatever its use, Traditional Balsamic Vinegar of Modena should always be used sparingly to avoid overpowering other flavors. While personal taste is always important, it's recommended not to exceed a couple of teaspoons per person.

It should also be noted that each Traditional Balsamic Vinegar of Modena is a world unto itself, with its own organoleptic characteristics. Some vinegars have a full, rounded flavor, while others exhibit a more robust acidity or a distinctive aroma due to the wood of the barrels in which they are aged. This also makes a difference in pairings with other foods. For example, raw vegetables pair best with a relatively young traditional balsamic vinegar, which has a more pronounced acidity, while cooked foods served hot prefer a more mature traditional balsamic vinegar, which can release its full flavor.