Fine Tastes of ModenaBalsamic Vinegar of Modena
Aceto Balsamico of Modena is made from cooked and concentrated grape must with the addition of wine vinegar, and is fermented and matured for a shorter time than Aceto Balsamico Tradizionale of Modena.
It is possible that the product may contain caramel for stabilizing the color or additional coloring and thickeners. Some producers of Aceto Balsamico of Modena will add a balsamic vinegar aged for at least 10 years to enhance the product's flavor and aroma.
Aceto Balsamico of Modena can be aged up to three years or even longer. Recent laws have made it illegal for manufacturers to specify on the label the number of years the product has been aged.
Only grapes grown in Emilia Romagna may be used for the production of Aceto Balsamico of Modena which received its IGP status (PGI - Protected geographical indication) by the European Union in July 2009: a long and arduous process lasting 13 years.
Pedroni's "MATURO" Balsamic Vinegar of Modena is a quality product that differs from Aceto Balsamico Tradizionale in the way it is used in cooking, its production time, and for the ingredients used to make it.
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The softness and balance of Pedroni's Balsamic Vineger of Modena "VECCHIO" arise from the skilled mixing of wine vinegar with a classic cooked must from their own grown grapes.
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One of the newest additions to the Pedroni family line of balsamic vinegars.
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"MIELEACETO" is a condiment made from an old family recipe passed down from mother to daughter for generations.
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"MIELEACETO" is a condiment made from an old family recipe passed down from mother to daughter for generations.
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