The Balsamic Vinegar of Modena IGP: Origins and Pairings
The Balsamic Vinegar of Modena IGP stands out for its clear and shiny appearance and delicate, persistent, acid but pleasant aroma. The color is brown, the scent has woody notes. The taste is sweet and balanced.
But how does this typical product of the Emilia tradition come about?
The origins of the Balsamic Vinegar of Modena IGP can be traced back to the period of the ancient Romans, who were the first to start cooking grape must in order to preserve it and use it as a invigorating drink and to flavor and sweeten dishes. But it was only in 1747, in the wine cellar records of the Este dukes, that the adjective “Balsamic” appeared for the first time. From the 19th century, Balsamic Vinegar of Modena begins to be appreciated internationally and becomes a protagonist of the most important exhibitions of the era.
The extreme versatility of this product makes it pairable with many traditional and innovative recipes. Thanks to its fragrant aftertaste and aromatic acidity, it goes well with cooked and raw vegetables, but also with meat and fish, desserts and ice creams. Excellent also with aged cheeses.
The Balsamic Vinegar of Modena IGP is the result of tradition and the skills that over the centuries have led to the perfection of its recipe. The aging in precious wooden barrels also contributes to determining the particular aromatic notes of the product.
At our Exé Restaurant, you can taste typical dishes of the tradition, reflecting the close connection with the territory and many years of experience and refinement of the recipes, in these places capable of transmitting culinary stories like no others.