Balsamic vinegar of Modena How to use it in the kitchen: a practical guide

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.

It can be served “by spoon”, or you can use it more traditionally on Parmigiano Reggiano’s casseroles, on risotto or on the famous scallops, on a fresh salad and then surprise the palate with strawberries and ice cream with Traditional Balsamic!

For a gourmet use, firstly it should be clear that the original Traditional Balsamic Vinegar is a completely different product from Balsamic Vinegar of Modena (the industrial or commercial product). The “traditional balsamic vinegar” is to be used tendentially cold or at least never on the flame, while the commercial one flames as it is usually done with marsala or red wine. Reversing the procedures would result in the destruction of the harmonic balance of the traditional product, while it would probably not be possible to consume the dish prepared with the commercial product.

The only very rare cases in which the Traditional B.V. is cooked is when it becomes an ingredient, for example it is used as a mixture for creams, sauces or marinades that are then cooked; but if you do not know how to use it, you can ruin it. Moreover, I think it is proper to say that the traditional balsamic vinegar is a seasoning and not an ingredient. It is for this reason that it is normally used only when the dish is finished. Moreover, for its completeness and aromatic and organoleptic complexity, it is normally recommended in combination with simple and unprocessed dishes such that the harmony of the product does not overwhelm with flavours too marked.