From Modena to the United States and back, in a week: these were the events of October in the world of Balsamic Vinegar of Modena P.G.I.
October was an extremely intense month for the promotional activities of the Consortium. In fact, the prestigious condiment was the protagonist of two huge events on both sides of the world.
From 10 to 13 October, Modena’s black gold was presented at the New York City Wine and Food Festival. In particular the product was the protagonist at the Trade Tasting on Friday 11th and at the Grand Tasting on Saturday and Sunday. Furthermore it was among the ingredients used by the two chefs Giulio Adriani and Stefano Secchi on the occasion of the Italian Sunday Supper.
The New York City Wine and Food Festival, one of the most important food events on the East Coast, is part of the Consortium’s US project. This event represented an important opportunity to make the product known to the general public. Furthemore it was a unique occasion to teach how distinguish the authentic product.
Meanwhile in Modena, in occasion of the 3rd edition of the Modena Champagne Experience, the Consortium organized a sensorial tasting and two exclusive masterclasses. The event, which is the largest Italian event dedicated exclusively to Champagne, took place on October 13en and 14en. Modena Champagne experience is a meeting point between excellences. Once again it combined the famous French sparkling wine with two of the most representative denominations of agri-food made in Italy: Balsamic Vinegar of Modena P.G.I. and Parmigiano Reggiano.
Among the Balsamic Vinegar events of October, we find also the competition that involved students from the schools of the Emilia Romagna. In fact the Consortium for the Protection of Balsamic Vinegar of Modena is an historical partner of the school of the region. The competion was called #Sfide and had as its theme the world of food and its values. From the knowledge of nature and its cycles, to healthy and sustainable nutrition, from the enhancement of local gastronomic traditions to the recovery of local traditions.
« Today we tend to seek more and more aesthetics and beauty in what we eat – commented the Director of the Consortium for the Protection of Balsamic Vinegar P.G.I. Federico Desimoni – and in this context the search for the perfect dish and visual balance has achieved an increasingly important role in professional kitchens but also at home. But Balsamic Vinegar of Modena is an incredible versatile ingredient and I am sure that our students will know how to make the most of it.»
As usual, the classes created teams and each of them had to revisit a typical dish of the Emilia-Romagna tradition using an ingredient – not included in the original recipes – among those of the territory. For the participants in the thematic category dedicated to Balsamic Vinegar, the preparation required the condiment not to be used only as a decoration but as a main ingredient. The students had to play with flavors as well as with shapes and colors. The jury of representatives of the Consortium awarded the winning class with a vinegar cellar’s tour.
These were all the main Balsamic Vinegar events of October! Stay tuned to not miss any of the upcoming events in the world of Balsamic Vinegar!