Balsamic Vinegar of Modena PGI ml.

Name

The IGP (Protected Geographical Indication) "Aceto Balsamico di Modena" is reserved for the product that meets the conditions and requirements established in the production disciplinary.

Consumer characteristics

The "Balsamic Vinegar of Modena", upon release for consumption, must meet the following characteristics:

• clarity: limpid and brilliant;
• color: intense brown;

• aroma: characteristic, persistent, intense and delicate, pleasantly acetic, with possible woody notes;

• flavor: bittersweet, balanced, pleasant, characteristic,

• density at 20 ° C: not less than 1.06 for the refined product;

• actual alcoholic strength: not exceeding 1.5% by volume;

• minimum net dry extract: 30 g per liter;

• minimum total acidity: 6 percent;

• total sulfur dioxide: maximum 100 mg / l;

• ashes: at least 2.5 per thousand;

• reducing sugars: minimum 110 g / l. The assessment of the analytical and organoleptic characteristics of the product is carried out on all batches before being released for consumption by a panel of tasters under the responsibility of the control structure.

Combinations in the kitchen

Flaked parmesan, fresh strawberries, bruschetta, omelettes, fried fish, legume appetizers, salmon salads, baked fish, gratin tomatoes, roasted radicchio, asparagus soups, first courses with vegetables, baked blue fish, red meats and grilled game, aged cheeses.