Olitalia Balsamic Vinegar of Modena 250ml
Wine Vinegar, Concentrated Grape Must, Cooked Grape Must, Colouring
What is Aceto balsamico di Modena I.G.P?
The most common balsamic vinegar is balsamic vinegar of Modena (IGP), often written as aceto balsamico di Modena. IGP stands for “protected geographical indication,” and means that the vinegar was produced and bottled in Modena, Italy
Introduced by the European Union in 2009, I.G.P. guarantees that the product is made from grape varietals typical of Modena, Italy, though the grapes can be from anywhere and only need to be processed in Modena. This is the only way balsamic vinegar of Modena can be produced in volumes sufficient to meet demand.
The vinegar is cooked in pressurized vats and aged for at least two months in large wooden barrels. There is no fermentation stage. Balsamic Vinegar of Modena I.G.P. must contain wine vinegar to bring its acidity to at least 6%, and can contain up to 50% wine vinegar, often both aged and young.
This grade of balsamic vinegar is also known as salad balsamic (balsamic insalata), the go-to balsamic for a flavorful salad dressing. It's also a great flavor enhancer for soups and stews and ideal as a marinade. It is perfect for cooking with, because it can reduce down and one of the simplest things to do with salad balsamic is to boil it in a saucepan with some sugar to create a cheap balsamic syrup. Lighter salad balsamics are especially tart, and ideal for vinaigrettes and dips. Darker salad balsamics are sweeter and make better marinades and finishing drizzles. The darkest varieties are the ones to experiment with on ice cream or berries.
Fascinating facts about the making of balsamic vinegar
Today, balsamic vinegar is known to cooks around the world and available to shoppers everywhere. It can sell for as much as R3000 for 30g or as cheaply as R45 for a 450g bottle. The answer for the dramatic price range is that there isn't just one balsamic vinegar.
To this day traditional balsamic vinegar it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency. It begins with grape must - whole pressed grapes complete with juice, skin, seeds and stems. The must from sweet white locally grown and late-harvested grapes is cooked over a direct flame until concentrated by roughly half, then left to ferment naturally for up to three weeks, and then matured and further concentrated for a minimum of 12 years in a "batteria," or five or more successively smaller aging barrels.