We know that for many of our readers this recipe it might seem an unusual pairing. As Modenese, we truly believe that a good Balsamic Vinegar from Modena will amaze even the most sceptical.

You just need a few simple ingredients that will allow you to prepare a unique risotto with the special taste of the Balsamic Vinegar.

Ingredients for 4 people:

• 400 g of rice (Vialone Nano or Carnaroli)
• 1 golden onion or 4 shallots
• 1 glass of white wine
• 3 spoons of Extra Virgin Olive Oil
• 40 g of butter
• 1 litre of vegetable broth
• 100 g of grated Parmigiano Reggiano (at least 24 months aged)
• Traditional Balsamic Vinegar of Modena PDO

Preparation:

The preparation of the Risotto with Balsamic Vinegar is quite simple.
First of all, start frying the onion or the shallots (finely treated) in the oil in a pan (the same pan that you will use to cook the rice).
When it has dried, add the rice and let it toast for a couple of minutes.
At this point, add the glass of white wine and once it has evaporated, start cooking the rice with the vegetable broth. Remember to add the broth a little at a time. Wait until the cooking is complete.

When the rice has reached the optimal cooking, add the Parmigiano Reggiano and the butter to mix it.
Finally, add one spoon of Traditional Balsamic Vinegar of Modena.

Once you have served the rice on a plate, we recommend you add a flake of Parmigiano Reggiano and some drops of Balsamic. This final touch will flavour the dish and give it an artistic look.

Of course, to make Risotto with Balsamic Vinegar, you can also use a good Balsamic Vinegar of Modena PGI instead of the “Traditional” one. If you don’t remember what the difference between the two products is, you should take a look at our Blog.

The dish is ready, enjoy your meal.
Best wishes from Modena.

The post Risotto with Balsamic Vinegar appeared first on Use Balsamic Vinegar.

On the market place a wide range of products which are classified as Vinegar, BUT NOT all the Balsamic Vinegar is the same Balsamic.
There are three different categories with different methods of production and ingredients, which generate a substantial change in terms of quality of the final product.

ABM – Aceto Balsamico di Modena I.G.P.  (Balsamic Vinegar of Modena PGI) the cheepest one- it is recommended for cooking.
balsamic vinegar ingredients: Cooked must from grapes, wine vinegar and optional caramel (max 2% w/w)
Making Procedure: Mix of the starting materials, facultative maturation in a single barrel and bottling. The overall procedure is carried out on industrial scale.
Legal Aging: Legally spoken, it has to ensure a minimum of 60 days aging.

On the market place a wide range of products which are classified as Balsamic Vinegar of Modena PGI can be found and they all present the most different characteristics. The production, in fact, can be made on an low cost industrial scale or with the best antique traditional ways and methods. It can be sold in bottles of various sizes and formats: 250 ml., 500 ml, 1 lt., 2 lt., 5 lt.

The less you pay – the yunger it is!

L-Originale only deals with  original Balsamic Vinegar of Modena PGI  produced in an artisanal way and aged 8 and 12 years without caramel

ABTM – Aceto Balsamico Tradizionale di Modena D.O.P.  – (Traditional Balsamic Vinegar of Modena PDO) the most precious one- it is recommended for seasoning.
Balsamic vinegar ingredients: Cooked must from grapes harvested in Modena or Reggio Emilia provinces of permitted vine cultivars.
Making Procedure: Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The overall procedure is carried out on small scale
Legal Aging: The residence time of the product inside the set of barrels is ruled out by the refilling and withdrawing procedure. The minimum aging time is not less than 12 years.

By the way, did you know that from a casks-battery (usually 5 to 6 casks per battery, the first and biggest cask starts with 50-60 liter, the last one 15 liter) of original Traditional Balsamic Vinegar of Modena, we collect ONLY 10% of final product from the last and smallest one -about 1,5 liter-  every year?
This Vinegar must undergo strict rules of production. ONLY the ABTM CONSORTIUM can certify the quality of the bottled product, in a precise way set by the law. It must be sold  exclusively in the designated Giugiaro’s bottle of 100 ml.

L-Originale only deals with 12 and 25 years old vinegar.

Condiments – the condiments or general balsamic vinegars do not undergo to any of the production rules legally set for DOP or IGP.

Balsamic vinegar ingredients: Depending on recipes, they may contain concentrate must, but thickeners such as modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob seed, etc.are always added)
Making Procedure: Mix of the starting materials. The procedure can be carried out at industrial scale.
Legal Aging: There is no minimum aging requested by law for balsamic condiments.

L-Originale only deals with balsamic condiments collected from the same barrels where the ABTM is born, our condiments represent the maximum expression of the very best craftsmanship.
We are proud to offer products made from the tradition and passion of the local producers, who follow the same methods and products used for creating the ABTM.
There is no minimum aging requested by law for balsamic condiments.

L-Originale only deals with balsamic condiments aged 15, 25 and 30 years, without changes and additions.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Vinegar Ingredients. We discover the differences. appeared first on Use Balsamic Vinegar.

The balsamic vinegar is able to reduce glucose absorption. It is no coincidence that this precious food has been used since ancient times as well as a dressing in the clothing of a medicine.

Just think that, according to a research conducted by the University of Adelaide (Australia), balsamic vinegar would have a formidable anticancer action. As if that was not enough, the latter would act on fat reserves, favouring weight loss. Moreover, according to a study conducted by the University of Seoul, balsamic vinegar would help to prevent the onset of diabetes. However, according to experts, those who suffer from gastro-oesophageal reflux and / or gastritis, it would be best not to overdo it with the consumption of balsamic vinegar. As far as the line is concerned, however, no problem, since the latter has a low-calories content.

Balsamic vinegar can be used without any restriction within a diet, as it has a rather modest calories content (only 100 calories per 100 grams). The calories intake is almost null, considering that just a few drops are enough to flavour dishes. This food can be a worthy ally to weight loss when it is used as a substitute for salt, butter and vegetable oils. Unfortunately, the growing success of balsamic vinegar has led many companies to produce poor quality and low cost. Products from which it would be good to stay wide, as these are artificially enriched products with caramel, dyes, preservatives and aromatic substances. As it is not enough, these products are diluted with common vinegar. As far as conservation is concerned, to prevent the product from altering, it would be good to put it in a glass container, closing it properly.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Diet and balsamic vinegar: what we need to know appeared first on Use Balsamic Vinegar.

In the latest years, many experts are increasing the focus on the concept of sustainable eating. It deals with both the respectful behavior towards the biodiversity and ecosystem and the accessibility to a healthy nutrition which is convenient to you pocket as well. In addition to this, the concept of sustainability refers to production of food which uses farming techniques and practices that help to preserve natural resources and have minimal impact on the environment. As a matter of fact, the sustainable nutrition does not imply polluting emissions or waste of energy, such as the usage of fertilizers and pesticides.

As a consequence of the definition above, it can clearly defined the production of the Balsamic Vinegar as a sustainable production. Actually, the Balsamic Vinegar follows these criteria because its production its strictly associated with the tradition of the territory. Indeed, according to the traditional production, the Balsamic Vinegar does not contain additional ingredients but just the grapes must coming from the wine varieties of the territory. That is a fundamental undertone of the Balsamic Vinegar because it relies on the uniqueness of the weather conditions of this area and the passion of the producers which goes from generation to generation.

A key aspect to be taken into consideration is the fact that the Balsamic Vinegar is not a mainstream product and its production takes place in family companies using their best way of doings and keeping their traditional production stages alive. In fact, they produce this excellence using the specialist knowledge of the technique coming from their ancient producers of the family and keeping the main good, that is the must as it is, without any industrial additives, which are usually used in the industrial production.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post The relationship between the Balsamic Vinegar and the sustainability appeared first on Use Balsamic Vinegar.

On the occasion of the Palio, “Balsamico” samples are examined to get the top 12 prizes awarded, with a prestigious award. The manifestation takes place this year on the 22^th of June until the 25^th in honour of Saint John, the saint patron of the town of Spilamberto.

Samples remain anonymous until the award ceremony. The tasting committee’s evaluations are related to the visual, smell and taste standards of the product. After a first skimming, you continue with tasting sessions until you find the 72 semi-finalists first and the first 12 then. At this point, the 12 finalists receive at home two inspectors (the only ones who know the names of the producers) who in pair verify the compliance of the sample with the battery from which it was withdrawn.

The official, but still secret, list of 12 finalists is set by six taster masters on the first day of the San Giovanni Fair. The event usually takes place on Sundays during the Fiera di San Giovanni in the suggestive setting of Parco della Rocca Rangoni.

Of course the protagonist of the Palio is the Traditional Balsamic Vinegar of Modena, but there also other characteristic products: the Nocino, or nüsèin in the modenese dialect is a liquor obtained from the nutmeg, by means of alcohol infusion; the “amaretti”, which are a kind of dessert pretty diffused in Italy, but those of Spilamberto differ from each other for their excellent qualities. The base recipe consists of sweet almonds mixed with sugar and snow-white albums.

Last year the winner was Gian Carlo Stermieri and he received the official diploma of the Consortium, a gold spoon and a bronze bas-relief. After a week from the prizegiving, the Gran Maestro marks the barrels of original Traditional Balsamic Vinegar of Modena the winner with the consortium logo.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Traditional Balsamic Vinegar of Modena and the San Giovanni Palio: an old tradition appeared first on Use Balsamic Vinegar.

The Geographical Indication of Balsamic Vinegar of Modena IGP is on the list with other 26 Italian branded PDO and IGP products that will join the EU-China Bilateral Agreement, with other 200 denominations – 100 made in EU and the others made in China – which can be mutually protected by imitations and counterfeits.

The publication of the list of original Balsamic Vinegar of Modena IGP was officially released on 2nd of June at the end of the EU-China Economic Summit. It represents the first step in the process of conducting the signing of the Final Agreement by 2017 at the end of the verification and amendment process by the parties concerned.

Through the agreement, it is expected the consolidation of the existing cooperation between the European Union and one of the world’s most important markets for imports of agri-food products, as well as the enjoyment of mutual trade benefits and the increase, the consumer awareness and of course the demand for high quality products on both sides. What will be protected by the signing of this Agreement will therefore be the first of all the important flow of imports of European agri-food products that reach China every year, including original Balsamic Vinegar of Modena IGP, exported today for a higher than 90 % of total production in over 120 countries around the world.

With a production of more than 94 million litres, the economic value of the black gold for consumption is about one billion euros. With this figure, together with the insertion in the above list drawn up in the EU-China Economic Summit, it is confirmed the leadership of this food at both national and international level, which is in fact among the most representative products of Made in Italy in the agricultural world. Moreover, this Agreement permits to protect the quality of this great product, which is not always respected.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com 

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Special protection of the balsamic vinegar of Modena IGP: the agreement among EU and China appeared first on Use Balsamic Vinegar.

Usually a battery of wooden barrels for the production of original Traditional Balsamic Vinegar of Modena is made of an odd number, between 5 and 9 barrels which vary in their capacity. Indeed, a traditional set of barrels goes from a capacity of 70 liters used at the beginning till a capacity of 10 liters for the final stage. During the process of the entire production, this set of barrels can consist of different woods. The traditional woods are oak, chestnut, cherry wood, mulberry and juniper. Each of them provides a specific feature to the vinegar.

First of all, the oak is the classic wood and very appreciated thanks to its aroma and its flavour of vanilla. Even though it is easy to work, it’s a hardwood which guarantee a long-lasting and stability over times. For these reasons, it is also possible that producers decide to have the whole battery made of oak .

Second of all, the chestnut is a well-known wood in the production of barrels. Since it is a widespread wood it is a cheaper one and it provides an easy processing.

Third of all, the cherry wood is particular and characteristic in its fruity aroma. As a matter of fact, it is a softwood which tends to vary over times. For this reason, it is recommended to be used at the beginning of the process because on the one hand, it provides a delicate aroma to the vinegar, on the other hand it is a short-lasting wood.

Moreover,  the mulberry is an important wood in the process: it allows the exchange of oxygen with the outside and increases the fermentation process. Thanks to its characteristics it is recommended to be used in the middle stages of the production.

Additionally, the juniper is an expensive, sporadic and difficult wood to work. It is used carefully and at the end of the production because of the difficulty in building big barrels. Hence, it is usually used as the last barrel for the fermentation of the vinegar.

To conclude, it can be said that the original Traditional Balsamic Vinegar of Modena follows a well-structured process of ageing which makes the product one of the gourmet delicacies in the world.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com 

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Different wooden barrels for the production of the Traditional Balsamic Vinegar appeared first on Use Balsamic Vinegar.

Let’s see which these criteria are.

First of all, the original Traditional Balsamic Vinegar of Modena DOP is made up exclusively by cooked must produced on the territory from Modena. After a slow  fermentation and a long ageing in different wooden barrels according to the fermentation stages, the Traditional Balsamic Vinegar is controlled and certified by the authorized Italian entity, Kiwa Cermet Italia. It controls the procedure from the vineyard, through the verification of the must till to the inspection during the ageing. It can be just of two ageing, at least 12 years old or 25 years old.

Once the vinegar is considered adequate to be called Traditional Balsamic Vinegar DOP, a specific bottle is required. As a matter of fact, this type of vinegar must be sold in a spherical-shape bottle, which has a rectangular base and made of massive white crystal glass. Its capacity is limited to 10, 20, 40 ml, even though the most common is the smallest one, in order to preserve the excellent characteristics. The last step to certify it is accomplished by a commission of experts who through a proper analytical and taste-aromatic examination, consider the original Traditional Balsamic Vinegar as DOP.

Second of all, the Balsamic Vinegar of Modena IGP is made up of cooked and concentrated must and a little quantity of wine vinegar. Its ageing period lasts at least 60 days, afterwards it can be sold. For this reason, its price is clearly inferior to the Traditional one. Indeed,  it costs around 15 euro for a good Balsamic Vinegar compared to the Traditional which starts from around 50 euro.

Third of all, the Balsamic Condimento is made up, as the Traditional one, of cooked must, but the difference lies in the ageing period, which lasts at least 4 years but it is possible to have an ageing of  50 years as well. For this reason, the price has a wide range of possibilities. Moreover another distinguish characteristic, it does not require the certification of DOP experts.

To conclude, we should always read the label and pay attention to the ingredients and don’t let us seduce by low prices whenever we want to taste these delicacies!

If you’re looking for the best price/quality ratio checkout our INSPIRATION LINE products on AMAZON!
Excellence at the Right Price!

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Vinegar of Modena: a quick guide to find the authentic one appeared first on Use Balsamic Vinegar.

Another association, borned in 2013 is the Consortium for protection of Balsamic Vinegar of Modena, which enjoys renewed vitality: all the forces involved, institutions, producers and associations have found the natural identity of their goals which are the defences of product quality, market promotion and the safeguard not only of the product but also of the whole cultural heritage and modenese traditions. Grape is indeed at the origin of balsamic vinegars, but is the wisdom of the Modenesi who creates unparalleled products. The Consortium of ABTM, assembling in its Council of Administration of the Forces of the Institutions, of the Associations of the Sector and Producers, has improved their valorisations and Potential, with strong commitment to improving services Associates and Product Promotion.

After various phases, these efforts were rewarded on 17th April 2000, when the European Union assigned the P.D.O. (Protected Designation of Origin) to the Traditional Balsamic Vinegar of Modena. The Consortium for protection of Balsamic Vinegar of Modena hired its Current form in 2013, although it since July 2009 the product has obtained by the European authorities under the name IGP.

The Consortiums also organizes events open to the public to present the product, its history and the work of the acetals where original Traditional balsamic vinegar P.D.O was born; Among the most important event there is Acetaie Aperte, which takes place at the end of September.

Only the original balsamic vinegar bottled by the consortium in the exclusive Giugiaro’s bottle can be admitted to the adjective “traditional”

Traditional Balsamic Vinegar of Modena PDO

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Vinegar of Modena: The importance of the consortium appeared first on Use Balsamic Vinegar.

The answer lies in two important features of the vinegar: its ageing and its density. The more these two criteria raise, the more the price will increase. First of all, you need to differentiate Traditional Balsamic Vinegar of Modena DOP in two qualities: “Affinato” which indicates that it is at least 12 years old; and “Extra Vecchio” which is at least 25 years old. This division helps to understand the different price list, for instance, as far as Traditional Balsamic Vinegar of Modena Extravecchio DOP is concerned, a bottle of 100 ml costs more than 150 euro and as far as Traditional Balsamic Vinegar of Modena Affinato DOP is concerned, a bottle of 100 ml costs more than 90 euro.

At this regard, L-Originale, the new-brand company from Modena, came up with the idea of a special line called Inspiration Line, which provides the chance to taste this wonderful delicacy at a minor price without losing the quality of the excellent must.  Each of these products is homemade that means without any industrial process but according to traditions of our land selecting the best producers in order to ensure the maximum sensorial experience. Furthermore, this line offers the best value for money: It’s made of several high quality products which have been extra selected to guarantee an easier approach to the interested people who want to find out these delicious tastes. It is addressed to everyone who loves Traditional Balsamic Vinegar of Modena DOP giving the opportunity to appreciate the high quality in an affordable way.

The Inspiration Line consists of two entry-level Traditional Balsamic DOP Vinegars:

“Isabella” – Traditional Balsamic Vinegar of Modena PDO Affinato – Aged min. 12 years.

“Adele” Traditional Balsamic Vinegar of Modena PDO Extra Vecchio – Aged min 25 years.

Thanks to their ageing in wooden barrels, they gain a fruity aroma and an intense persisting flavor as well.  The perfect touch for your best dishes. As a matter of fact, it is used by the most famous Chefs in the world, who are constantly searching for the most innovative, genuine and glamour recipes.

What are you waiting for? Let’s cook your next recipe with one of these two delicacies and surprise your guests!

And, if you need a very good vinegar with the right value for money, take a look to this Amazon items!

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Traditional Balsamic Vinegar of Modena DOP: where is its price coming from? appeared first on Use Balsamic Vinegar.