The Institute of Culinary Education has the privilege of partnering with the (Aceto Balsamico di Modena IGP), an authentic, exclusive product from Italy that our chefs are incorporating into research and recipe development. We're excited to explore the possibilities of flavor balance while creating beautiful, inspiring content showcasing inventive dishes and applications with the ingredient.
Cooks can trust that they’re using high-quality balsamic vinegar when they see the PGI seal protected by this consortium of 50 companies, and our chefs are eagerly innovating with the iconic product. Bitter sweet with a distinct aroma, is regulated for authentic origin, production and quality control to ensure the balanced composition that it's become known for.
The secret starts with Lambrusco, Trebbiano, Sangiovese, Albana, Ancellotta, Fortana and Montuni grapes from Northern Italy’s Modena and Reggio Emilia regions.
Modena and Reggio Emilia cultivate myriad grapes with a signature concentration of sugars and acidity. Proximity to the Adriatic Sea informs the semi-continental climate and moderate rainfall that contribute to legendary grape-growing conditions. Balsamic Vinegar of Modena is a long-standing symbol of the area’s culinary traditions and celebrations, while historic vinegar plants and modern factories draw visitors from around the world.
Balsamic Vinegar of Modena can be used as a condiment or in starters, mains, desserts and cocktails. It’s lighter when young and gets fuller bodied with age, has a bold brown color while clear, and exudes a woody aroma with trademark acidity.
The “Consorzio Tutela Aceto Balsamico di Modena IGP” has launched the campaign "Balsamic Vinegar of Modena, the Original” co-financed by the the EU, to promote the added value of the product, in terms of authenticity, safety, traceability, and labelling guaranteed by the European trademark protection and to enhance the competitiveness of Union agrifood products in the United States.