Balsamic Vinegar of Modena
From Modena to the conquest of the world.
Consorzio tutela
Aceto Balsamico di Modena
From the beginning to today
Where it is made
Production area
Consortium Members
There are 50 companies associated with the Consortium for the Protection of Balsamic Vinegar of Modena
In the kitchen
Combinations and useful tips

Consorzio tutela
Aceto Balsamico di Modena


How to use Balsamic Vinegar of Modena to give a touch of character to your recipes

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Where it is made

Balsamic Vinegar of Modena can only be produced in the provinces of Modena and Reggio Emilia. In this area is found an abundance of grapes with just the right concentration of sugars and acidity.

Recipes from the Consortium

From the Modena culinary tradition to your table

Sushi of deer filet with white polenta and gelatin made with Aceto Balsamico di Modena PGI

Take a pan and heat some oil. Add the garlic, the rosemary and bay leaves.
Whet the oil is hot put the deer filet in and cook it leaving the inside raw then marinate it with spices, salt, red wine and place in a sealed container.
In another pan heat about 1liter of broth with rosemary, salt and various spices.

Deer filet with mixed berries and Aceto Balsamico di Modena PGI

Melt the butter with the rosemary and the garlic in the pan until it foams. Add the filet and lightly cook on each side, remove the rosemary and the garlic then let it flambé with the vodka.
Neatly place the filet on a hot plate to serve to the client. In the same pan add the mixed berries, the deer back and let it cook with aged ABM.

Bites of snapper over a cream of peppers with a hint of Aceto Balsamico di Modena PGI

Boil the water with the wine, half a lemon, bay leaves, salt, cloves and black pepper in granules.
Meanwhile, cut (mirepoix style) the onion and the pepper and cook them on a low heat in a pan with some oil for about 5 minutes. Lightly fry a zucchini slice (cut lengthways).
Prepare a brunoise with olives, zucchini and cherry tomatoes.

Caramel mousse on a biscuit made of chocolate sable dough with soaked raisins and Aceto Balsamico di Modena

Melt the isinglass in cold water, meanwhile boil 550ml of heavy cream and caramelize 400g of sugar. Add the caramel to the heavy cream. Whip the eggs with the remaining 50g of sugar and incorporate them with the hot heavy cream.
Put it back on the flame and remove as soon as it starts to boil again, and add the previously melted isinglass.

Wonton trio with Aceto Balsamico di Modena PGI

Mix the flour with 1 egg, a pinch of salt and some water until the mixture becomes smooth and compact.
Chop the pork, chop and wilt the leek. Add the meat to the leek, the soy sauce and ABM, add salt if necessary.
Flatten the dough until thin, cut it in squares, fill the squares with the meat and close them like ravioli.
Fry three wonton, steam three wonton, and oven bake three wonton.