Aceto balsamico di Modena

Balsamic vinegar with a Mediterranean aroma

Balsamic vinegar is dark in color and has a thick and rich aromatic flavor that will give any food a special note. It is commonly used in the Mediterranean cuisine for flavoring salads such as radicchio, rocket, beans or tomatoes, as well as a final touch to fish, squid and shrimp. It pairs well with meat dishes made of pork, lamb or game. It is produced from the cooked must of white grapes which, during a long-term process, turns into vinegar by natural fermentation. Aging the vinegar makes it more concentrated, and the final color and aroma is obtained by pouring it into barrels made of different types of wood.
Every year the vinegar is mixed with younger vinegar and then transferred into smaller barrels.

  • Balsamic vinegar obtained from wine must
  • Packaging: 0,5l
  • Storing conditions: at room temperature


Energy value 417 kJ/ 98 kcal

0 g
of which

Saturated fatty acids 0 g

19 g
of which

Sugar 19 g

Salt 0,3 g

Proteins 1,0 g


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Did you know?

There are only two regions in the world that produce superb balsamic vinegar and those are Italian Modena and Emilia.