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 

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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!

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

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Ingredients 4 people amount:

4 turkey brest , 1 little onion , 1 celery stem, 2 pears , 1 endive salad bush, 1 lettuce bush, 3 little pieces of butter, 3 spoons of extra-virgin olive-oil, 2 spoons of original Balsamic Vinegar of Modena, 1 coffee-spoon of cane sugar.

Execution:

Peel and mince onion. Mince celery stem and carrots.

Let these vegetables fry slightly in a frying-pan with butter and a spoon of oil.

Add some water.

Let turkey brest roast brown together with vegetables.

Salt and pepper.

Remove turkey from the frying-pan when it is cooked.

Cut it to thin strips.

Add Balsamic Vinegar of Modena and cook it on a slow fire until it thickens.

Clean and cut endive and lettuce.

Season with salt, pepper, oil and original Balsamic Vinegar of Modena.

Divide it into four dishes.

Place turkey brest strips and the sliced pears upon salad leaves.

Sprinkle with vegetables sauce and serve.

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

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Ingredients 4 people amount:

3 eggs, 1 cup of sugar + 40 g (1.41 oz- 0.09 lb), 3 spoons of 00 wheat flour, 250 g (8.80 oz- 0.55 lb) of ricotta or other cheese like quark, 3 spoons of Balsamic Vinegar of Modena PGI + 50 g (1.76 oz- 0.11 lb), Nutmeg, cinnamon, 100 g (3.52 oz- 0.22 lb) of butter, 100 g (3.52 oz- 0.22 lb) of crumbled cookies, Crumbled macaroons.

Execution:

Whip egg yolks and sugar in a bowl until the mixture has a foamy texture.

Stir softly sieved flour to the mixture, then sieved ricotta. Add a coffee-spoon of cinnamon and strew the mixture with a little bit of nutmeg.

Pour 3 spoons of Balsamic Vinegar of Modena PGI  into the bowl and blend all ingredients.

Let the mixture rest for 15 minutes.

Whip egg albumens with 40 g (1.41 oz- 0.09 lb) of sugar. Mix them softly with the mixture.

Grease four baking moulds with 50 g (1.76 oz- 0.11 lb) of butter and cover them with crumbled cookies.

Pour the ricotta mixture into them.

Put them into warm oven (170°C- 338°F) and bake for 20 minutes.

Turn oven off. Let ricotta pies rest there for 10 minutes.

Prepare a Balsamic Vinegar of Modena PGI sauce blending 50 g (1.76 oz- 0.11 lb) of warm molten butter with 50 g (1.76 oz- 0.11 lb) of Balsamic Vinegar of Modena PGI

Place ricotta pies in the middle of four dishes. Sprinkle them with Balsamic Vinegar of Modena PGI sauce

Decorate with crumbled macaroons and serve.

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

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