Usually found in a decorative glass bottle next to the olive oil at your favorite Italian spot or nestled in the back of your pantry, most folks recognize balsamic vinegar as the go-to topper on a caprese salad, a dunk for crispy bread, or even as a marinade for roast chicken. More adventurous palates might sprinkle a little aged balsamic vinegar of Modena on vanilla ice cream. Like fine wine, the best balsamic vinegars come from specific regions of Italy, and there’s a nuanced taste for everyone. In honor of the launch of Primal Kitchen’s Balsamic Vinegar of Modena, here’s a brief balsamic breakdown.
What Is Organic Balsamic Vinegar of Modena?
Generally speaking, high-quality, authentic balsamic vinegar comes from two regions: Reggio Emilia and Modena. Balsamic Vinegar is so much more than a dressing or a condiment... it’s a piece of Italian history! Modena was the hub for honing the craft of balsamic vinegar as far back as 1100, and its popularity as an elixir and an addition to food made it a delicacy for travelers and visiting royalty. The legacy is referenced in its name: ‘balsamic’ comes from ‘balm,’ which refers to the alleged healing properties of the cooked grape must, a remedy believed by the Ancient Romans.
The inception of Balsamic Vinegar in Modena offers a little taste (if you’ll pardon the pun) of the unique history associated with this city and this classic Italian condiment. Most lovers of Italian eats agree: Authenticity is key, and items that maintain the heritage of their region of origin are unbeatable additions to any dish.
Balsamic Vinegar of Modena Ingredients
Made with organic wine vinegar and organic cooked grape must, Primal Kitchen Balsamic Vinegar of Modena is thicker, as it contains more grape must than wine vinegar. The uniquely sweet and sour taste is incomparable, and makes it a sought-after addition to any chef (or flavor fan)’s pantry.
What’s the Difference between Balsamic Vinegar of Modena vs. Balsamic Vinegar?
With so many balsamic vinegars available at grocery stores (and even more at speciality markets), it can be hard to determine which one is worth stocking your shelves with. Variations and updates on this classic condiment are even adventurous, with options including fruit and honey. With such a plethora of choices, it’s easy to panic and pick either the most watered down or cheapest option, not considering the sacrifice of flavor and quality. Balsamic vinegar, like alcohol, can be aged in a variety of different ways, bringing out different flavors and textures.
But comparing balsamic vinegar to Balsamic Vinegar of Modena comes down to authenticity, quality, and taste. The name ‘Balsamic Vinegar of Modena’ refers to both the origin of the product, and the ingredients themselves. One way to ensure the authenticity of Balsamic is to check for a PGI (“Protected Geographic Origin”) Certification: This certification is set by the EU, and ensures the integrity of a product’s adherence to local heritage. For a product to be PGI Certified (in Italian, the acronym is IGP), at least one or more steps of the preparation must be completed in the region, and the ingredients must be closely linked to the area. A PGI Certification maintains the historical reverence of the product, and delivers more authentic flavor to your kitchen. Primal Kitchen Balsamic Vinegar of Modena is PGI Certified, ensuring the quality and sincerity of taste, flavor, and high-quality ingredients. It’s like a little taste of an Italian vacation... right at home!
Balsamic Benefits & Uses
So, what are the real benefits of using Balsamic Vinegar of Modena in your kitchen? Using Balsamic Vinegar of Modena elevates ordinary dishes with a balanced but distinctive flavor profile. An even combination of sweet and sour, this style of vinegar adds unexpected depth to ordinary dishes. Slow-cooked balsamic vinegar contains woody notes, and has a thick, syrupy consistency that offers aromatic flavor, texture and dimension. Italian food lovers know it’s all about the integrity of ingredients.
Primal Kitchen Organic Balsamic Vinegar of Modena is made with Non-GMO Verified and organic ingredients, for an unaltered, real-food taste. Authenticity is key for any Italian-inspired dish, and this certifiable product of Italy takes recipes to new culinary heights.
The versatility of Balsamic Vinegar of Modena makes it a must for any chef’s kitchen. One of the most popular uses is a balsamic vinegar reduction. Also known as a glaze, balsamic reductions can be store-bought, but often include unnecessary artificial ingredients to stabilize the product, ultimately undermining the flavor, as well. Reducing the balsamic brings out the natural sweetness and fruity undertones of the condiment, making for a thick, slightly acidic syrup that is ideal for drizzling and dressing.
Balsamic Vinegar Reduction Recipe Inspiration
Looking to get inspired by a Balsamic vinegar reduction recipe? Try reducing Primal Kitchen Balsamic Vinegar of Modena for a Balsamic-Glazed Salmon served on a kale salad. This dish has a flavor profile with a taste for every bud: citrus, slightly sour, savory, with a kick of sweetness. Elegant while still satisfying and exciting, this is so much more than a salad.
Elevate the everyday and add sophistication to your side dishes with balsamic roasted vegetables. Like a little black dress, these roasted veggies are in fashion for any occasion. Whether they’re the centerpiece for a plant-based feast, or filling in a macro bowl, roasted carrots, Brussels sprouts, mushrooms, asparagus, and more are delish when doused with balsamic or a glossy reduction.
If you’re feeling sheepish about your chef’s skills, you’ll find an easy-to-follow video as well as chart of cook times, so every veggie is roasted to riotous perfection. Wherever your culinary curiosity takes you, adding a little splash of this authentic Italian condiment adds intrigue, flavor, and personality to any dish.