Beyond special occasions, where the Balsamic Vinegar of Modena IGP by Compagnia Del Montale is a pleasant must, it is always an excellent companion for the table, as it is able to enhance the tastes of every dish: meat or fish, appetizer or fruit, vegetable or dessert, Balsamic Vinegar of Modena IGP by Compagnia Del Montale never goes wrong.
It wonderfully meets every cuisine culture, as it is the most natural of vinegars and its refinement lies in its simplicity.
It is the best travel mate to discover the most different gastronomies. Exactly as for the cuisine of our land, it sweetly introduces you in the same way to Japanese sushi and sashimi, to Chinese steamed ravioli, to Thai delicatessen or Moroccan cous-cous.
Balsamic Vinegar of Modena IGP by Compagnia Del Montale is a synonym for class, seduction, elegance, refinement at table, as its exceptional and unique taste expresses creativity, excitement, happiness.
The Aceto Balsamico di Modena PGI is Balsamic Vinegar extracted by grape must refined and aged into precious wood vessels.
Aspect and Taste
Aceto Balsamico di Modena PGI has a delicate and persistent scent, with an agreeable and harmonic sourness. It is deep brown in colour and its smell is lightly acetic, persistent and with possible wood hints. The flavour is sweet and sour and well balanced.
The production area of Aceto Balsamico di Modena PGI covers the districts of Modena and Reggio Emilia, in region Emilia Romagna.
Aceto Balsamico di Modena PGI must be conserved in a glass pot - which has to be sealed perfectly after use - and far from substances which release tangy smells. The extreme versatility of this product makes it suitable for every type of dish. Thanks to its fragrant aftertaste and its aromatic sourness, it is perfect with vegetables, both raw and boiled, but also with all types of meat and fish. Plus, it is ideal combined with cheeses, sweets and ice creams.
Aceto Balsamico di Modena PGI is the result of the combination between tradition and skills that over centuries have led to the creation and refinement of its recipe which is closely linked to its production area. The peculiar aromatic hints of the product are due to its ageing in precious wood barrels like oak, chestnut and juniper.