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...
READ MOREFollowing 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...
READ MORECarandini, 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...
READ MOREFollowing a year of postponed and virtual events, The Consortium of Balsamic Vinegar of Modena has announced its participation at the upcoming first annual Original Balsamic Weeks in New York and San Francisco, as well as New York City Wine & Food Festival. Original Balsamic Weeks This year marks the first ever Original Balsamic Weeks, kicking off...
READ MOREStanding in the harsh light of my refrigerator, I've enjoyed many an impromptu "meal" of just a large hunk of torn baguette positively bathed in balsamic, topped with shards of hastily sliced Parmigianino and maybe a sliver of fresh mozzarella. Prosciutto di Parma or braseola may also sometimes find its way into these delectable mini-sandwiches. I'...
READ MOREWhen my father Pietro starts stacking wood in the fireplace and announces that his friends will be over for dinner, I know what’s coming. As his guests arrive, he’ll welcome them with glasses of deep and tannic Nero di Troia. He’ll chat with them about one thing or another as he checks on the fire. And then, as the thin outer layer transforms into...
READ MOREBalsamic vinegar completes the holy trinity of Emilia Romagna's most profound culinary traditions, along with Parmigiano Reggiano and Lambrusco. Enjoyed by Romans and deeply connected to Modena's culture and history, Aceto Balsamico di Modena is produced from fermented grape must with the addition of aged vinegar and wine vinegar, and aged in wood....
READ MOREItaly has moved to defend the authenticity of Modena's balsamic vinegar over attempts by Slovenia to 'standardise' its production in a market worth about €1 billion. The Italian agriculture ministry has written to the European Commission contesting the move by Slovenia whose draft regulations on the classification of vinegar quality has caused alar...
READ MOREEveryone perhaps knows the Italian Balsamic Vinegar as a gourmand ingredient to flavor a salad or Parmigiano Reggiano but this product is increasingly becoming a trending topic, versatile, and incredibly refined. It is not unusual now that a trendy bartender chooses a PDO Balsamic Vinegar to create a unique cocktail, or a 3 stars chef to enrich an...
READ MOREEXCLUSIVE LIVE EVENT FROM ITALY! Join us on Saturday, November 21, 11:00 a.m. to 12:00 p.m. for a conversation (in English) with the Giusti Family, the world's oldest producer of Aceto Balsamico di Modena. Register here. The "Great Deposit of Balsamic Vinegar of Giuseppe Giusti" is the oldest acetaia of the world, founded in 1605 in the town of Mod...
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