Chef at 04:46, 1 October 2020

2020-10-01T04:46:36Z

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{{#seo:
|title=Aceto Balsamico di Modena: Cooking Wiki
|titlemode=replace
|keywords=#acetobalsamicodimodena #grape #vinegar #acetobalsamicotradizionaledimodena #igp #dop #caramel #storecupboarditems #juniper #mulberry #balsamicvinegar
|hashtagrev=12032020
|description=IGP Aceto Balsamico di Modena (not to be confused with DOP Aceto balsamico tradizionale di Modena) is balsamic vinegar which must be
}}


[[Image:Aceto Balsamico di Modena.jpg|300px|thumb|right|Aceto Balsamico di Modena]]
[[IGP]] '''Aceto Balsamico di Modena''' (not to be confused with [[DOP]] '''[[Aceto balsamico tradizionale di Modena]]''') is [[balsamic vinegar]] which must be produced within the provinces of Modena and Reggio Emilia.

It should have:
*Density at 20 °C no less than 1.06 for the refined product;
*Actual alcohol strength no more than 1,5 % by volume;
*Total acidity no less than 6 %;
*Total sulphur anhydride no more than 100 mg/litre;
*Ash: no less than 2,5 per thousand;
*Net dry extract no less than 30g per litre;
*Reducing sugars: no less than 110g/litre;

Organoleptic properties:
*Clarity: clear and bright;
*Colour: deep brown;
*Aroma: persistent, delicate and slightly acidic with woody overtones;
*Taste: bitter-sweet, balanced.

'''Aceto Balsamico di Modena''' is obtained from [[grape]] must that is partially
fermented and/or boiled and/or concentrated by adding a quantity of [[vinegar]] aged for at least 10 years
and with the addition of at least 10 % of [[vinegar]] produced from the acidification of wine only. The
percentage of boiled and/or concentrated [[grape]] must should not be less than 20 % of the volume sent
for processing. The concentration increases until the initial amount of must attains a density of no less
than 1,240 at a temperature of 20 °C.

In order to ensure that '''Aceto Balsamico di Modena''' acquires the properties described, the
grape must shall be produced from the following vine varieties: Lambruscho, Sangiovese, Trebbiano,
Albana, Ancellotta, Fortana and Montuni and it must have the following characteristics:
*minimum total acidity: 8g/kg (only for boiled and concentrated must)
*minimum dry extract content: 55g/kg (only for boiled and concentrated must)

A maximum of 2 % by volume of end product of [[caramel]] may be added for colour stability. No other
substance may be added. Production of '''Aceto Balsamico di Modena''' must follow the customary method
of acidification using selected bacterial colonies or using the well-established method of slow acidification
with wood chippings, followed by refining. In any case, acidification and refining take place in
high-quality wood receptacles, such as sessile oak, chestnut, oak, [[mulberry]] or [[juniper]], within a
minimum period of 60 days from the date at which the raw materials are assembled and ready for the
preparation period. The receptacles in which '''Aceto Balsamico di Modena''' is released for direct consumption
must be made of glass, wood, ceramic or terracotta with the following capacity: 0,25 litres; 0,50
litres; 0,75 litres; 1 litre; 2 litres; 3 litres or 5 litres; and in single-dose sachets of a maximum capacity
of 25 ml made of plastic or composite materials, bearing the same wording as that on the labels of
bottles. The following stages must take place in the geographical area of origin: assembly of raw materials,
processing, refining and/or ageing in wood receptacles.

'''Aceto Balsamico di Modena''' has a very high reputation on both national and international
markets, amply demonstrated by the frequent use of the product in many recipes and the volume of
references to it on the internet, in the press and in the media. This reputation helps consumers immediately
recognise the uniqueness and authenticity of the product in question.

'''Aceto Balsamico di Modena''' has for a long time represented the culture and history of Modena and its
worldwide reputation is undeniable. The product is closely linked to the knowledge, traditions and
skills of the local population, which has created an exclusive and distinctive local product. Aceto Balsamico
di Modena has become part of the social and economic fabric of this area, becoming the source of
income for many operators and an integral part of culinary tradition, given the key role it plays in
countless regional recipes. Dedicated festivals and events have taken place for many years stemming
from time-honoured traditions. Local producers attend, also as an opportunity to compare their
produce, which perpetuates local methods. As a specific and unusual product, '''Aceto Balsamico di
Modena''' has built its reputation and appreciation over the years to achieve worldwide acclaim, and
consumers make the ideal connection between the product ‘experience’ and the image of culinary
quality in the area of the two provinces of Emilia-Romagna.

'''Reference: [https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=1830 The European Commission]'''{{CategoryLineIngredients}}
[[Category:Ingredients]]

© European Union, https://eur-lex.europa.eu/ https://eur-lex.europa.eu/en/editorial/legal_notice.htm#droits
[[Category:Condiments]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/acetobalsamicodimodena|#acetobalsamicodimodena]] [[Special:Search/grape|#grape]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/acetobalsamicotradizionaledimodena|#acetobalsamicotradizionaledimodena]] [[Special:Search/igp|#igp]] [[Special:Search/dop|#dop]] [[Special:Search/caramel|#caramel]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/juniper|#juniper]] [[Special:Search/mulberry|#mulberry]] [[Special:Search/balsamicvinegar|#balsamicvinegar]]
</code>

Aceto Balsamico di Modena - Revision history

Chef at 04:46, 1 October 2020