Aceto Balsamico di Modena PGI
If you asked me what’s on my top ingredient list, things that I use all the time, Balsamic Vinegar would definitely make the top 10. What I love about balsamic vinegar is that it easily straddles the line between savoury and sweet, and it tastes good in both applications.
While you might think of it as a salad dressing (and it is!), it’s actually much, much more versatile than you probably thought.
Here’s a list of ways I use Balsamico:
- In a vinaigrette/salad dressing
- Mixed with olive oil and good flaky salt to dip fresh bread into
- Drizzled over roasted vegetables (I especially love it on brussels sprouts or carrots)
- Drizzled over/dressing up mac & cheese
- Added to my caramelized onions to give them a bit more depth and darkness
- Drizzling over pizza just as it comes out of the oven
- Drizzled over grilled stone fruit for a beautiful summer dessert
- Drizzled over ice cream (if you’ve never tried it, you absolutely must, it sounds weird but it’s so good)
- On a crostini with chevre or ricotta
- Topping a panna cotta
- Stirred into a cocktail or mocktail (who remembers the Tiktok “healthy coke” trend?)
History of Aceto Balsamico di Modena PGI
I recently attended a luncheon which give us a literal taste of Aceto Balsamico di Modena PGI, both on its own, and in dishes, so we could see the ability that balsamico has to be added to a vast variety of dishes.
Did you know that balsamic vinegar was first created in 1047??? That means that this product has been in production for nearly 1,ooo years!! It wasn’t until 1747, however, that the mixture of fermented grape “must” (which is the crushed mixture of the skins, seeds, juice and even stems) was named “balsamic vinegar.” The term “balsamic” in Italian means something that makes you feel good, inside and out.
Through the years, Aceto Balsamico di Modena PGI has been prized as a special gift, first being presented to the royalty of the European courts, and later even being offered as dowry gift upon the birth of a girl in the family.
In 1993 a group of producers in the province of Emilia-Romagna in Northern Italy came together to form the Consorzio Tutela Aceto Balsamico di Modena to set standards and protect the integrity of balsamic vinegar. In 2009, it was awarded the “PGI” designation.
True Aceto Balsamico di Modena PGI must adhere to strict standards in order for it to earn the label. It needs to be that trademark dark brown colour, and it must be a specific density, giving it that syrupy consistency that we all love. Balsamico that’s been barrel-aged for more than 3 years also will be labeled invecchiato or aged.
Stay tuned! I’m going to be creating more recipes with this beautiful product in the future! In the mean time, look for this symbol to know you’re getting the real deal:
