Balsamic vinegar is a rich, concentrated condiment originating from Modena and Reggio Emilia in northern Italy.
Traditionally crafted from cooked grape must, it undergoes slow ageing in wooden barrels—often oak—developing its characteristic dark colour, velvety texture, and a beautifully balanced flavour profile that's both sweet and tangy.
For true traditional balsamic vinegar to carry the name Balsamic Vinegar of Modena IGP, production must take place in the Modena or Reggio Emilia region, use a regulated percentage of cooked grape must (which includes the juice, seeds, stems and skins of the grape), and age in wooden casks for a minimum period.
This rigorous process ensures a viscous vinegar with a complex aroma and depth of flavour that reflects centuries of Italian tradition. A few drops of this infused into your dishes will transform your recipes to the next level.
Top-quality true balsamic vinegar is defined by its density, natural sweetness, and complete absence of artificial thickeners or colouring.
The best producers carefully blend cooked grape must with select wine vinegar and mature it in barrels, often made of oak or chestnut, which impart subtle tannins and deepen the flavour. The result is an ultra-dense syrupy balsamic vinegar with a glossy finish and a long, harmonious taste.
Balsamic vinegar is a remarkably versatile staple in gourmet kitchens. It's used for:
Balsamic vinegar provides an excellent salad dressing and a distinguished finish for grilled vegetables, and fresh cheeses with a delicate drizzle.
Add a sweet-sharp layer of flavour to your favourite dishes by adding balsamic glaze to your meat and fish. The dark brown colour creates a wonderful contrast to other colours on a plate and will enhance your plate presentation effortlessly.
Balsamic vinegar pairs wonderfully with strawberries, peaches, or even vanilla ice cream, and transforms simple dishes into something extraordinary, lending elegance and a bright, balanced acidity.