“The opportunity offered with Original Balsamic Week was essential, as it allowed us to continue to promote and enhance our product as an emblem of authenticity for not only Italian but European agri-food. It was an opportunity to open the doors to future interesting collaborations with new and renowned names in the world of restaurants in the Big Apple and, through their experience and ability, create a direct channel with foodies and consumers to transmit the values of Balsamic Vinegar of Modena”, explains Federico Desimoni, Director of the Consortium for the Protection of Balsamic Vinegar of Modena PGI to Italianfood.net.

As for sales in the US market, the market share is approaching 28%. Americans are more likely to purchase Balsamic Vinegar of Modena in a large-scale retail outlet. The Consortium stressed that specialty stores play an important role for products in the premium segment. Restaurants help promote the product by showing off the vinegar’s versatility and taste.