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.

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Traditional balsamic vinegar of Modena is a culinary excellence which is known all over the world and carried on by prestigious companies and Consortia. However the merit of the initial diffusion of this product should be ascribed to the Este family. In fact, the dukes used to offer traditional balsamic vinegar to their guests; Vinegar was not used as a condiment for salad but it was served at the end of the meal to purify the noble palates of the guests.

However, the tradition originated in the Modenese peasant culture. In fact, the dukes of Este acquired this knowledge by dialoguing with their most affluent subjects with whom it was easier to talk openly. These subjects were lords who lived in the hills of the area. The hilly area had the ideal climate to “ripen” the best vinegar.

However, it is improbable that these gentlemen knew the true secrets of how Vinegar was produced; in fact, it was not said that they were present at the time of the boiling of the must or when it was poured from one barrel to another. And when they chose to leave the countryside in the nineteenth century and move to the city, many vinegar cellars remained there and continued to be run by peasants. The latter learned the technique from their predecessors and cultivated the tradition that was then transferred to their descendants.

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

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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

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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

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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

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The usable grapes to produce cooked must are: Trebbiano and Lambrusco in all varieties and clones and Ancellotta, as well as smaller grapes such as Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The most important phase of the grape vegetative cycle, which is concerned with maturation, is whether it is possible overcrowding. Maturation is the phase that normally begins at the end of June which ends with the collection.
It is precisely now that the grapes undergo the greatest physical growth in the volume corresponding to an increase in both sugars and colorants. In this stage, finally, the aromatic substances begin to form. The next step, surimitation, is a fundamental stage for grapes destined for production of original Traditional Balsamic Vinegar of  Modena DOP; This phase begins at the end of the maturation phase and lasts for 10/15 days if the climatic conditions allow it.

At this point a question arises spontaneously: what is the right time to collect it? According to what was said before, it would be spontaneous to say as later as possible so it will be the raw must and consequently the final result cooked. There are, however, factors that do not allow us to follow this almost banal suggestion. In primary organizational factors as harvesting often lasts several days so the fact that I will finish collecting grapes of different maturation. Second and perhaps most important the climate risks; in fact, the surmounting phase takes place in the autumnal phase where greater is the risk of time breaks that can take several days to end the long-awaited wait. It is therefore necessary to evaluate the risks that are going to run.

Interesting, isn’t it? Let me know what you think in the comments!

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

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Few decades ago it was not possible to define an agriculture with the appellative of “organic”. First of all, what exactly does “organic” mean? This statement underlies the application of a production method – organic farming – strictly regulated by EC Regulations n. 834/07 and 889/08. Since 1 July 2010, the  new “Euro-leaf” logo is affixed to all EU organic food packaging. Next to it (optional for imported products), it will be possible to play other private, local or national logos. There are also other associations, especially in Italy, which certify at 100% the quality and the origin of the product, taking care of the health of the consumer and also the status of the lands from which the raw materials are obtained. One of them is Bioesperti.it, which deals with this problematic.

It is difficult to talk about organic balsamic vinegar: if the product is aged for 25 years, it is hard to find a true balsamic vinegar certified organic, because few decades ago the biological certificate did not exist, even if the agriculture was more focused on a not mass production. Indeed, it could be defined as organic but it cannot reach the official status. On the other hand, it is possible to find the true organic balsamic vinegar original from 8 years of aging. Indeed, I suggest you to trust only the certified products with the logo on them, because nowadays it is easy to find not real organic products  on the shelves of the supermarket.

L’originale, offers his “Aceto Balsamico PGI” aged 8 years, who come with the ICEA organic certification. Take a look!

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

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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

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In the Middle Ages in Italy it was believed that balsamic vinegar could be a medicine for all ills, from common headaches to more serious disorders. But only the noble and the wealthy merchants could afford the balsamic vinegar. One more reason why for a long time this type of vinegar was considered a real drug rather than a food: in the past, the balsamic vinegar has been used for its astringent and disinfectant properties as well as for its food flavour. Its antibacterial and antiviral properties were exploited to disinfect wounds. It was also used to treat nail infections and skin problems, such as acne.

Balsamic vinegar would increase the amount of time our body devotes to digest foods. In this way, we will avoid the introduction of excess food because our body will have the chance to reach the sense of satiety. Balsamic vinegar helps digestion and maintain proper body weight. It has a less calorie and less fatty dressing than other sauces, such as mayonnaise, and does not contain cholesterol.

Moreover, it seems that the B.V. has interesting properties in terms of improving blood sugar regulation. Polyphenols in vinegar help enzymes break down protein into amino acids to help metabolic processes. B.V. reduces blood pressure and improves heart health. It favours the absorption of calcium and magnesium. It has anti-pain properties, especially in case of migraine.

It is clear that the original Balsamic Vinegar of Modena . can be employed not only in our dishes but also to relieve some little problems. We recommend you to distinguish from the cheapest quality of balsamic to the finest.

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

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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.

I hope this guide is useful for you! Let me know in the comments in which way you cook the balsamic vinegar!

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

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