The Consortium Producer of Balsamic Vinegar of Modena  was founded in 1979 based on the intuition of a group of producers, with a dual aim of carrying out an intense campaign to advertise and promote the product and gaining all the necessary legal recognition required to obtain the title and enable producers to …

Traditional Balsamic Vinegar of Modena DOP Have you ever asked yourself why the authentic is so expensive ?  Well, in this article we will give you the answer and let you understand why the Traditional Balsamic Vinegar of Modena DOP is called the “Black Gold”.

Traditional balsamic vinegar do you really know what is it? Let’s find together what it’s about!

As we have already seen in the previous articles, the balsamic vinegars are of different types and quality, so today we would like to show you how to recognize a fine aged balsamic vinegar.

Balsamic vinegar is known as the perfect seasoning to accompany our dishes, but few knows that it has beneficial properties as well. Curious to know what it is all about? Keep on reading!

Balsamic Vinegar of Modena is one of the finest products of the Italian culinary tradition. Indeed, thanks to its versatile properties, the balsamic vinegar can match every plate, adding that delicate touch that will render the plate irresistible.

Traditional Balsamic Vinegar of Modena is subject to the aging process which gives to the final a product that unequal taste hard to find in other products. Time is the most important ingredient.

Olive Oil and Balsamic  Vinegar represent the excellence of the Italian tradition in the world. Their history goes back to centuries ago and they are still accompanying our dishes in everyday life. 

Do you know the issues that the balsamic vinegar of Modena had in Germany some years ago? If you have no idea of what happened, keep on reading!

Did you know that all liquids can be turned into a ball? No? Actually… it is so and balsamic pearls are proof of it. It is when the line between culinary art and chemical becomes more thinner that molecular cuisine borns: flavours and smells change and the consistences vary to …