Home / redazione

redazione

A new record for the balsamic vinegar IGP

A new record for the balsamic vinegar

New record for the balsamic vinegar IGP has been established: in 2017 97.5 million liters were sold. This is the great news that was showed during the “Rapporto Qualivita Ismea 2017” presented in Rome In the presence of the Minister of Agricultural, Food and Forestry Policies Maurizio Martina. Want to learn more? Keep …

Read More »

A new type of vinegar quality control

A new type of vinegar quality control

A new type of vinegar quality control is going to be mandatory: the Modenese black gold should guarantee 100% all stages of production, starting from genetic texts on the raw materials supplied. Are you curious to find out more? Keep on reading!

Read More »

LUISS University: a workshop on balsamic vinegar

Luiss university

The LUISS University organized a workshop based on the Made in Italy, taught by the Director of the ABM Federico Desimoni. The Director of the Consortium ABM has been involved as a History Case of excellence in the protection of Made in Italy and the country’s economy, stigmatizing in particular …

Read More »

The Balsamic Vinegar original project: Blancdenoir won the contest

Balsamic Vinegar of Modena The Original

The Balsamic Vinegar original project: Blancdenoir won the contest. Blancdenoir, a recent establishment in Desenzano with international skills and a particular vocation of food & wine, was awarded by the Consorzio Tutela Aceto Balsamico di Modena for the selection of a body for the implementation of the program “Balsamic Vinegar of …

Read More »

Risotto with asparagus goat cheese and original Balsamic Vinegar

Risotto with asparagus goat cheese and original Balsamic Vinegar

Risotto with asparagus goat cheese and original Balsamic Vinegar of Modena is perfect for this new autumn season. Indeed, it contains all the ingredients that are part of this time of the year, such as the asparagus. The Balsamic Vinegar of Modena adds that unique touch to your plate that …

Read More »