Aceto Balsamico di Modena

Casa
Italia
Modena
Aceto Balsamico di Modena

Official page of the Consortium for the Protection of Balsamic Vinegar of Modena.

Tasked with protecting and promoting this beloved symbol of Modena, the Consortium consists of over 50 producers from the provinces of Modena & Reggio Emilia. Follow along for news, recipes, and the history of authentic .

09/09/2026

Let’s return to the Carpigiani Gelato University with Stefano Tarquinio, a new-generation gelato maker, for a fresh take on Balsamic Vinegar of Modena PGI.

For this recipe, we chose an Aged Balsamic Vinegar of Modena PGI, which is more structured and complex thanks to its long aging process, with interesting notes reminiscent of passito w**e.
The idea was not to mix the vinegar directly into the gelato, but to use it as an accompanying sauce, creating a zabaglione made with Aged Balsamic Vinegar of Modena PGI to swirl into the gelato. Paired with this sauce is a delicate, creamy ice cream made from Carnaroli rice cooked in milk, enriched with mascarpone, and flavored with honey and Passito di Pantelleria w**e—perfect for highlighting the warm notes of the Aged Balsamic Vinegar of Modena PGI.

The result? The sinuous notes of Aged Balsamic Vinegar of Modena PGI, honey, and Pantelleria Passito create a perfect synergy that complements the delicacy and creaminess of the rice ice cream, in an unexpected pairing that’s a delight to savor 🍨

07/09/2026

Balsamic Vinegar of Modena PGI meets flavors from around the world. From matcha to macadamia, every pairing showcases the versatility of an Italian excellence that brings out the best in ingredients and culinary traditions from different cultures.

24/08/2026

Stefano Tarquinio, a new-generation gelato maker and senior instructor at Carpigiani Gelato University , offers us a new way to interpret Balsamic Vinegar of Modena PGI.

The star of the show is a sorbet made with Balsamic Vinegar of Modena PGI, paired with seasonal fruits—peaches and apricots. The choice of the Aged variety, with its acetic notes, enhances the fruit’s acidity and lends freshness to the final product.

The preparation begins with vacuum-sealed cold maceration, designed to preserve and enhance the ingredients’ characteristics. Rosemary is then added to complete the flavor profile: a syrup, heated to 50 °C, is covered with plastic wrap and left to infuse for about an hour.
At this point, the rosemary is strained, and the infused syrup is added to the macerated fruit and the remaining ingredients. The mixture is then blended until smooth and whipped to create a sorbet completely free of dairy products.

A versatile treat, perfect for enjoying in a small bowl or paired with slow-cooked meat or a roast, where its freshness helps cleanse the palate!
This interpretation takes Balsamic Vinegar of Modena PGI beyond its most well-known uses, blending creativity, technique, and new pairings 🍦

The complete recipe for gelato professionals is available here> https://bit.ly/4qlmufH

25/07/2026

Eyes, nose and palate all come into play.
A tasting is the perfect way to explore the distinctive characteristics of Aged, Extra Aged and Reserve, discovering three unique expressions of Balsamic Vinegar of Modena PGI.

22/07/2026

A drizzle of Extra Aged Balsamic Vinegar of Modena PGI added just before serving can transform a dish.
On saffron risotto, it adds depth, turning contrast into harmony.

14/07/2026

A square of dark chocolate, a taste of Modena Balsamic Vinegar PGI Reserve, and a few moments all to yourself.
Sometimes, the best way to end a meal is to slow down and savour the moment.

10/07/2026

Before Aged, Extra Aged and Reserve, there is the grape harvest.
It is among the vineyard rows that the journey begins, giving life to the different expressions of Modena Balsamic Vinegar.

07/07/2026

Modena Balsamic Vinegar PGI Aged enhances every dish.
Paired with caramelised onion, it creates a balance of flavours that surprises and delights from the very first taste!

01/07/2026

Three types, three ways to experience Balsamic Vinegar.
Aged, Extra Aged and Reserve: each expression of Modena Balsamic Vinegar finds its perfect place both at the table and in the kitchen.

30/06/2026

Today marks the end of our experience at the Summer Fancy Food Show in New York.
An event that, year after year, always welcomes us with the same enthusiasm, making us feel right at home.
Thank you to the organizations, partners, friends, and everyone who stopped by to see us: your enthusiasm and curiosity made these days even more special.
From our discussions with Minister Francesco Lollobrigida to the authenticity game with Robert Campana, right through to the maritozzi from Angelina Bakery and the cocktails crafted by Donna Cocktail Club. Every encounter was an opportunity to showcase Balsamic Vinegar of Modena PGI in an original way.
We are proud to have brought the excellence of Balsamic Vinegar of Modena overseas, sharing its authenticity and quality with those who choose and appreciate the true MadeinItaly experience.
Goodbye, and see you soon! 🇺🇸

Indirizzo

Via Ganaceto 113
Modena
41121

Sito Web

https://www.consorziobalsamico.it/?lang=en

Notifiche

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