We are talking about the Traditional Balsamic Vinegar of Modena PDO, authentic warhorse of Varvello home.
Unlike vinegar, which comes from an alcoholic liquid (wine), the Traditional Balsamic Vinegar of Modena PDO is obtained directly from grape must. This is a process that has its roots in a culture that has managed to overcome eras, centuries and societies.
The grape must be typical of the area of origin, cooked in an open pot and with direct heat, is poured into barrels of precious woods where it is acidified with extremely complex natural fermentation and oxidation processes. In the peaceful vinegar cellars, a particular technique of decanting and many years of aging and maturation take place, in which the vast range of products of microbial and enzymatic transformations reaches a surprising balance of aroma and flavour. The traditional Balsamic Vinegar of Modena PDO is available in two kinds, distinguished on the basis of the respective aging periods: for the product to be called "Extra Mature" it has to be aged from 12 up to 25 years and over.
Preferably the traditional Balsamic Vinegar of Modena PDO is ideal on fresh and boiled vegetables, on boiled food, to make sauces, and is excellent to garnish meat and fish while the most famous cooks continue to discover new gastronomic tastes.
It is delicious on parmesan, fresh or stuffed pasta to create a magical contrast of flavours.