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Balsamic Vinegar of Modena PGI: flavours and aromas

by | Jul 13, 2017 | News | 0 comments

Balsamic Vinegar of Modena PGI lends itself exceptionally well to bringing a taste of the good life to the everyday, even in the most simple of
dishes, by embodying the imagination of a cuisine that is fast, young and international. Its strength lies in the harmony.

The most successful of Balsamic Vinegar of Modena PGI ’s marriage is perhaps that with Parmigiano Reggiano,
a PDO product from the same area: slowly drizzled over the cheese it creates an unequalled union of aromatic
fragrances, hues and soft flavours.

Deeply rooted in Emilian tradition, it is the accompaniment to fish, from baccalà (salted codfish) to fresh water fish like the pike. Tortellini and egg pasta can be seasoned and enriched with extraordinary notes of flavour without becoming too heavy by a final addition of Balsamic vinegar.

It can be drizzled directly onto boiled meat, or mixed with its sauce.

Over simple and fast dishes, from omelett es to cooked or raw vegetable salads, Balsamic Vinegar of Modena PGI is an everyday pleasure that is accessible even at the frenetic pace of city life.

Over fruit and spoon desserts, it is a refined and intense surprise.

Thanks to: Acetaia Giusti

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