Aceto Balsamico di Modena
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Aceto Balsamico di Modena

10.08.18 Traditional Balsamic Vinegar of Modena the Originale Recipe Recipe
NEWS Recipe Preparing this Balsamic Vinegar Recipe is very easy. With only one ingredient, patience and knowledge of centenarian traditions, in just 12 years you will have your Balsamic Vinegar ready to use.

Let’s begin by obtaining 500 kg of grapes, but not any grapes, it must be Trebbiano, Ancelotta, Lambrusco or selected from the disciplines indicated by the Production Rules, from which we will get the baked must, the ONLY INGREDIENT of this extraordinary recipe.

After squeezing the grapes, fill with must the boiler, bring the temperature to 90/95 degrees, the lively fire serves to avoid alcoholic fermentation; Cooking will allow water to evaporate and increase sugars. Let it bake until the must has been reduced by 50% of its initial volume.
Once the must has been cooked we have to wait for fermentation, it can start even after several months. Remember that the initial alcoholic fermentation that transforms sugars into alcohol changes into acetic fermentation where alcohol becomes Acetic Acid.

To best follow our balsamic vinegar recipe, it is essential to have a battery with minimum 5 barrels of different wood (1 barrel of 70lt wood of beech, 1 50lt of gelso, 1 40lt of ash, 1 by 30 lt. Robinia, 1 of 15lt. of Ginepro) you can add also 2/3 of Oak, Chestnut, Cherries, recommended in particular for small barrels. With a touch of magic make sure that the woods have a minimum of 4/5 years of seasoning, in the Modena aerea exist barrels masters famous all around the world.

Remember to wash and acetate the barrels before use.

Now we have all the ingredients to cook the Balsamic Vinegar Recipe and to get a great result, once you’ve filled the barrels, we have to put them in its natural pot “il solaio” (the slab), better known as the attic. Let it rest for at least 12 summers and 12 winters Modenesi. I recommend using only the alternating seasons Modenesi where moist and sunny summers bake the roofs of houses, and cold winters and snowy ones freeze them. To get a unique product from the inimitable features I recommend waiting for 25 years.

Get yourself a “Matraccio”, a “Saz”, a “Tragno”and remember that once a year you have to repeat the baking of the must, make “travasi”, “assaggi” and small corrections dictated by the centenarian traditions.

If instead you want to shorten time visit L-Originale Aceto Balsamico Tradizionale di Modena :
Bye and see you to the next recipe! 

As always we give you an appointment with a new and delicious balsamic recipe for the next Friday.
14.06.19 ​Balsamic Vinegar BBQ sauce

Our Balsamic Vinegar BBQ sauce is a great alternative to the regular BBQ sauce. If you are looking for a sauce which tastes wonderfully on meat and has a hint of sweetness, this is the perfect one for you! And it is super easy to make! Keep on reading to discover how! 


1 cup of Balsamic Vinegar of Modena (Check our online store to get a high quality one!), 3/4 cup of ketchup, 1/3 cup brown sugar, 1 Tablespoon of Worcestershire sauce, 1 Tablespoon of mustard, Salt and Pepper to taste


Let’s start by whisking together all the ingredients in a medium saucepan. Bring to a boil. Then reduce the heat and simmer over medium heat until thickened. This operation will take about 15 minutes.

At this point you can season your meat dish with the seasoning. You can add also a little bit of salt and pepper to taste. Then we suggest you grill the chosen meat for about 10 minutes per side. Finally brush the Balsamic Vinegar BBQ sauce on each side of the meat and cook for an additional minute per side. The sauce will give an extraordinary taste to your meat-based dishes, give it a try! Check our Blog for many other recipes and also for alternative uses of Balsamic Vinegar!

31.05.19 A perfect recipe for your vegan keto diet A perfect recipe for your vegan keto diet

Are you a superveg? Today we propose you a vegan and super-colored bowl which is perfect for your vegan keto diet; all you need is some simple fresh ingredients!


50 gr of beans, 50 gr of red or white Borlotti, 60 gr of chickpeas, half an onion, 30 gr of red pepperoni, 20 gr of fennel, Extra virgin olive oil, Salt and pepper to taste, Traditional Balsamic Vinegar of Modena P.O.D.


This keto vegan bowl is extremely easy to prepare; in fact you don’t have to cook any of the ingredients! It is just sufficient to mix them altogether in a bowl. Not being cooked, these ingredients will preserve all their fundamental properties and give give you all the energy you need to face your daily work-out!

After having mixed all the above mentioned ingredients, it’s time to season: you can use extra virgin olive oil, salt and pepper to taste and of course a few drops of our Traditional Balsamic Vinegar of Modena P.D.O. Its unmistakable taste will add the final touch!

For those who are new on these pages, we remind you that Traditional Balsamic Vinegar is an entirely vegan product! Check our blog for more info and perfect recipes for a vegan keto diet!

17.05.19 Salad mix with Chickpeas, shrimp and Balsamic Vinegar Spring is the season of pic-nics on the grass and we have plenty of ideas for your lunches outdoor! Today we propose you an extremely easy and tasty recipe that you can bring your picnics: chickpeas salad with shrimps and Balsamic Vinegar. Keep on reading to discover how to prepare it!

Ingredients for 2 people

300 gr of chickpeas, 100 gr of shrimps, 150 gr of rocket salad, 100 gr of peanuts, Extra virgin olive oil, A glove of garlic, Traditional Balsamic Vinegar of Modena DOP.


First of all toast the peanuts in a pan and set them aside. Then clean the shrimps and sauté them in a pan with a drizzle of oil and garlic. At this point add salt and pepper, add paprika, cook for about five or six minutes and then transfer them in a bowl to cool.

Heat the chickpeas in the same pan as the shrimps, so that they take on the flavor. Then mix all the ingredients in a salad bowl, adding the washed and dried rocket salad. Season with an emulsion of oil, salt, pepper and finally give a final touch adding Traditional Balsamic Vinegar of Modena DOP

Your chickpeas salad is ready to be enjoyed on a sunny day of May! Check our blog for many other salad recipe! We have also an entirely vegan session!
03.05.19 ​Salad with pears, nuts, Gorgonzola and Modena Balsamic Vinegar The salad with pears, nuts, Gorgonzola and Modena Balsamic Vinegar is a super tasty and easy to make recipe. The delicate and juicy taste of pears matches wonderfully with the decisive flavor of gorgonzola. Furthermore, walnuts are a must that goes well with both pears, and above all, with gorgonzola.

The ingredients are simple but great for your health! Walnuts are a natural source of magnesium and potessio, pears are full of vitamins and minaral salts, and gorgonzola contains a great amount of calcium and phosphorus (even if 100grams of gorgonzola have 314 Kcal). This is why this salad salad is suitable for those who practice sports!

Ingredients for 4 people

300 Gr of your favorite salad, 1 slice of sweet (or spicy) gorgonzola, some walnut kernel, 2 pears (not too ripe), Salt to taste, black pepper to taste, 5 tablespoons of extra virgin olive oil, Balsamic Vinegar of MOdena to taste.


Put the already cleaned and washed salad into a large bowl. Then mix separetely 5 tablespoons of extra virgin olive oil with 1 tablespoon of Modena Balsamic Vinegar, a little bit of salt and a pinch of ground black pepper. Then emulsify and pour the liquid over the salad, mixing it well.

At this point, remove the gorgonzola crust and try to cut it into cubes. To facilitate the cutting, use a smooth blade knife. Then wash the pears and cut them in a few thin slices that you will need to decorate the dish. Cut the remaining pears into cubes and add them to the salad, along with the previously shelled and cleaned walnuts. Finally, mix everything.

At this point arrange the pear slices on a serving dish, forming a circle to create the bed. Then place the seasoned salad in the center and finally add the diced gorgonzola. Finally complete the dish with a drizzle of Modena balsamic vinegar and crispy croutons.
Serve your fabulous walnut, pear and gorgonzola salad cold or at room temperature.

We can only wish you good appetite!