Equally suited to everyday cooking and gourmet dishes, they are also delicious paired with grilled meat or fish, boiled or grilled vegetables, in salads or drizzled as a garnish on omelettes.
A longer aging process and a higher concentration in grape must give these balsamic vinegars a perfectly balanced taste with acidic and sweet flavours.
The world’s leading producer of balsamic vinegar, Acetum, was founded in 1906 in the Modena region, the only geographical area whose balsamics can bear the Protected GeographicaI Indication (PGI) logo. Indeed, the quality of a balsamic vinegar depends not only on its ingredients, but also on its origin, since natural factors such as the climate, terroir and air play a defining role. The company is one of the largest balsamic producers, leaving the grape must to mature naturally in wooden casks in the most authentic Italian tradition.