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Those who know it well call it "black gold" and the name is due to the colour, but also to its value, and above all to the care, time and patience that needed before it can finally be bottled and tasted. The balsamic vinegar of Modena It takes at least 25 years to have in your hands a bottle of Aceto Balsamico Tradizionale di Modena Dop Extra Vecch...

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Balsamic vinegar has a near ubiquitous presence in American food culture: You’ll find it on menus at high-end Italian restaurants, in plastic packets of fast-food dressing, and at salad bars across the country. Its iconic sweet-and-sour flavor is suitable for robust vinaigrettes, meat marinades, charcuterie condiments, and dessert toppings. Even El...

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What is it about Italian food that makes people so thrilled? Here are ten — luxurious — reasons why. Italy's food at its best: have a quick reminder of the most lavish, delectable, luxurious ingredients of Italian cuisine. As you scroll through the ingredients we have rolled up, you will come across products you probably know about but have not yet...

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For the first time in history, the production of Balsamic Vinegar of Modena has exceeded its goal of 100 million liters certified in a single year. “It is a historic moment because never before has our industry managed to exceed the threshold of 100 million liters,” stated Mariangela Grosoli, President of the Consortium for the Protection of Balsam...

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In 2021 production and sales of Aceto Balsamico Tradizionale di Modena PDO (Traditional Balsamic Vinegar of Modena) increased (+17%). Bottled quantities also increased (by +30%), reaching volumes higher than the pre-pandemic period. The data were released by the Consortium for the Protection of Traditional Balsamic Vinegar of Modena PDO, which is p...

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The pandemic is not hindering the production of Aceto Balsamico di Modena PGI. The protection Consortium’s data show an increase in production of +11% in volume in 2021, thus making Italy’s balsamic vinegar cross the threshold of 100 million liters. “Our sector – says Mariangela Grosoli, President of the Consortium for the Protection of Aceto Balsa...

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“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...

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Before seeking the best balsamic vinegar, it helps to know exactly what it is—namely, unfermented grape must, aka whole pressed grapes complete with juice, skin, seeds, and stems, and then cooked down and aged. At its finest, it’s a sweet yet sour elixir that can transform a simple arugula salad or ripe strawberry into something transcendent. The h...

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Following a year of virtual events, the Consortium of Balsamic Vinegar of Modena has announced the launch of the first annual Original Balsamic Week in New York. The inaugural, Original Balsamic Week will kick off in New York on November 1st and run through November 7th. With up to 20 restaurant partners, the collaboration will give foodies and Ita...

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Carandini, one of Modena’s oldest families, has been producing hand-crafted balsamic vinegars using traditional family methods since 1641. And now, U.S. consumers can enjoy Carandini’s artisanal premium products including Emilio Silver Balsamic Vinegar of Modena, Bianca Sweet White Vinegar, and Italian Cheese Dressing, available at Whole Foods Mark...

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