Traditional Modena Balsamic Vinegar: What Is It Really and How Is It Used?

Traditional Modena Balsamic Vinegar ripens in dark and silent aging rooms; it is refined and aged for years through a series of barrels of different woods. Following DOP regulations, the raw material used to make Traditional Balsamic Vinegar of Modena comes from the Trebbiano grape variety, which have been grown for centuries in the province of Modena.

There are four main steps to create vinegar: 1) picking the grapes, 2) crushing them, 3) cooking them and most importantly 4) aging the vinegar. The aging stage requires the most skill and attention. Traditional Balsamic Vinegar of Modena ages in a row of barrels of decreasing size: each barrel is topped up every year with vinegar coming from the larger one next to it, where the product has absorbed the flavors of a different wood for each size. Its unique traditional taste is a balance of sweet and sour, full, generous, savory, with velvety nuances in tune with its olfactory features. Traditional Balsamic Vinegar of Modena is bright and dark brown in color; dense, yet free-flowing and smoothly syrupy.

In fine cuisine, Traditional Balsamic Vinegar of Modena is used on fresh and steamed vegetables; as a base for sauces; as a final touch to fish or meat dishes; and even to top strawberries and vanilla ice cream. It is impossible to define a precise dosage for such a versatile and “individualist” product; however, some suggestions are offered by the past few centuries’ experience. Quantity should be barely a teaspoon per person. For fresh vegetables, the correct sequence is salt, Balsamic and olive oil. For cooked dishes, Balsamic should be added shortly before removing from the heat, so that it can flavor the preparation without dissipating the complexity of its aroma. For hot dishes served in individual plates, add Balsamic just before serving.