The northern regions of Modena and Reggio Emilia have been producing vinegars since the Middle Ages. Today they keep their vinegar-making traditions, overseen by strict DOP (“Denominazione di Origene Prottetta”, which means certified, legally protected original product) guidelines. The vinegars derive from grapes from the vineyards of the local area. They gain greater flavor intensity and thickness as they age.
Balsamic vinegar has a complex taste and is used by chefs to enhance dishes like steak, shrimp, and scallops; often in the form of a balsmic vinegar glaze. We Italians enjoy the finest vinegars with antipasto, adding a drop or two to a piece of Parmigiano Reggiano or to a slice of mortadella. Occasionally we even drink a very small glass of the oldest vinegars after a meal as an aid to digestion.
We offer only the best balsamic vinegar and feature two of the top quality producers of gourmet vinegar, and hope that you will consider trying some of Italy's famous "elixir."
