Aceto Balsamico di Modena
Our beautiful Aceto Balsamico di Modena IGP is inspired by the centuries-old tradition of the barriques resting in Italian attics. Smooth and full-bodied, this balsamic vinegar is crafted from the must of seven grape varieties—Lambrusco, Ancellota, Albani, Fortana, Montuni, Sangiovese, and Trebbiano—which are carefully cooked, caramelized, and barrel-aged to perfection.
Rich and balanced, it pairs wonderfully with grilled meats and vegetables, or mix it with any UP Certified, fused, or infused olive oil for dynamic contrast in marinades, vinaigrettes, and sauces. With an average acidity of 6%, it delivers a vibrant yet rounded flavor that elevates both everyday and gourmet dishes.
All natural and true to tradition, our Aceto Balsamico di Modena contains no artificial flavors, no added sugar, no caramel coloring, and no thickeners. Aged in wooden barrels using the traditional Solera Method in Modena, Italy, this balsamic embodies the authentic character and craftsmanship of its origin.
Suggest Olive Oil & Balsamic Combinations
All ultra-premium EVOO’s, flavored olive oils and specialty oils.
Suggested Proteins
Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood
Suggested Vegetables
All vegetables
Other Applications
Cheese, fruits, desserts……
Recipes Using Aceto Balsamico di Modena
Our Aceto Balsamico di Modena can be used in any recipe calling for a balsamic vinegar. Using our products is super simple and if you can use a tablespoon, which we know you can, then you can master any application. We highly recommend viewing our TIPS & TRICKS page for helpful ideas. If you need further inspiration please check out our RECIPE PAGE. Most importantly, experiment and have fun!
Print recipeBy author
Ingredients
- 1/4 cup Aged Italian Balsamic (EVOO Marketplace)
Directions
| Step 1 | |
| In a medium sauce pan add balsamic and heat over medium to medium-high heat with continuous stirring. Note: the goal here is to reduce the balsamic to a consistency just thinner than desired thickness. A 1/4 cup in a medium sauce pan will reduce within 3-5 minutes. It is normal for the balsamic to foam and bubble as it reduces. | |
| Step 2 | |
| Immediately pour hot balsamic into a glass bowl and place over another larger bowl containing ice. Stir continuously until balsamic cools, 3-5 minutes. As the balsamic cools you will notice it thicken significantly. | |
Note
When performing a balsamic reduction you really want to start with the “good stuff” such as what we offer at EVOO Marketplace. The majority of “Balsamic Vinegars” sold in the grocery store and other imposter shops are nothing more than red wine vinegar, sodium, corn syrup and/or molasses. If you attempt to reduce these the awful aftertaste will only be amplified.
A true balsamic reduction as described in this method is perfect as a glaze for various meats, seafood, vegetables, fruits, or drizzled over your favorite ice cream.
PURCHASE AUTHENTIC BARREL AGED ITALIAN BALSAMIC VINEGAR HERE
Aceto Balsamico di Modena Nutritional Information
Serving size 1Tbs, Calories per serving = 25, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 5g, Sugars = 5g, Protein = 0g. Acidity 6.0%.
Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES. NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS! GLUTEN FREE!
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