Aceto Balsamico di Modena
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Aceto Balsamico di Modena

29.07.17 ​Balsamic reduction , How to make a perfect one. Recipe
NEWS Recipe The balsamic reduction is one of the best way to accompaign our plates. Thanks to its versatility and chemical properties, the Balsamic Vinegar of Modena PGI can be turned into a delicious balsamic reduction. It is known how the balsamic vinegar is serviceable in many recipes, from salty to dessert dishes. Let's find out how to make a perfect balsamic reduction!

There are several recipes to make the reduction of balsamic vinegar. We have the traditional method, where vinegar is put in a pan together with a certain amount of spice, sugar or honey and it is reduced to the fire. Afterwards it is filtered and allowed to cool in order to obtain the perfect consistency that makes it a glaze or cream of vinegar. Keep in mind that its flavor must be sweet, because then it will be the sugar to give it the typical flavor of glaze and especially the consistency. The other way is much simpler and more than a reduction is a vinegar icing, ready in few minutes. For this preparation, the balsamic vinegar is added to the baking pot and tied with a spoon full of starch, mixed with a glass of water. Now we are going to explain in detail the latter recipe for reducing balsamic vinegar.


300 ml of  Balsamic Vinegar of Modena PGI or if you prefere Balsamic Vinegar of Modena PGI Organic, 1 spoon potato starch 1 cup of cold water


Put the vinegar in a pot and bring to the boil. Meanwhile pour the starch into a cup and fill it with water. Stir the starch and the water with your finger. This only serves to mix but not to melt the starch (because it does not melt in cold water).
Now take a wooden spoon with your left hand, while with the right keep holding the cup with the compound that will tie our icing. Continue to mix the water and pour it into the saucepan with the vinegar that is boiling. Mix the vinegar until finish the whole mixture. Remove balsamic vinegar icing from the heat, but before you can use it cool it.
23.02.18 Fruit Drink with Original Balsamic Vinegar of Modena For the warm summer nights or for the nights out with your friends… Prepare our fruit drinks with original balsamic vinegar and enjoy! We will give you two alternative, both alcohol free (don’t be sad!), an orange flavoured drink and a blueberry one!


Blueberry flavoured for 1 person: blueberry juice 4 cl., tonic water 4cl., original Balsamic vinegar of Modena DOP 1cl., sugar syrup 1 cl., ice and blueberries to decorate.

Orange flavoured for 1 person: red bitter 4 cl., orange juice 4 cl., original Balsamic vinegar of Modena DOP 1 cl., sugar syrup 1 cl., ice and a slice of orange to decorate.

Preparation is kinda easy and the same for both varieties:

Mix the ingredients all together and grab a fancy cocktail glass to serve your cocktail in the best way.

Use the slices of orange or the bluberries to decorate.

Easy to make and satisfying to have our fruit drinks with original balsamic vinegar will leave you happy and happier!
09.02.18 The savory pie with carrots cooked in original Balsamic Vinegar and thyme Balsamic Vinegar healthy? This is a very interesting question and we have the answer. The balsamic vinegar, thanks to its properties, can be associated with diets and of course, different healthy recipes.

One of them is a delicious vegan recipe: the savory pie with carrots cooked in original balsamic vinegar and thyme. Curious to learn how to cook this appetizing recipe? Keep on reading!


1 roll of rectangular vegan puff pastry, 4 long enough carrots, Some thyme sprigs, 2 tablespoons of original Balsamic Vinegar of Modena PGI, 1 teaspoon of rice syrup (or rice malt), Salt and extra virgin olive oil

Peel the carrots and cut each into four cylinders long about 4 cm. Heat the oil in a frying pan with thyme, and when it's hot, skip the carrots for ten minutes, adding a pinch of salt.

Add rice syrup and flavor with Balsamic Vinegar PGI. Let it boil for a couple of minutes, turn off the flame and let it cool. Then place the pasta with the long side towards you.

Cut it in half with a horizontal cut and then apply vertical cuts to get 4 cm wide pasta strips: you should get 16 stripes in this way. Roll each piece of carrot into a strip of pasta and place on a baking sheet cooked with oven paper.

With a brush, paint the surface of each rustic with the seasoning of the carrots remaining in the pan, and decorate with thyme leaves. Bake in a static oven at 200 ° C for 20-25 minutes until the leaf is gilded. Fry and serve hot or at room temperature.

I suggest you to preserve them one day off the fridge on a tray covered with a clean cloth or foil paper. Moreover, instead of the puff pastry you can use the dough for pizza, for a more delicious result.

So, is balsamic vinegar healthy? The answer is absolutely yes.
26.01.18 ​Balsamic sauce with Dough with shrimps salted Balsamic sauce with Dough with shrimps salted is the perfect recipe for these hot summer days. Indeed, it is a versatile recipe which can be served for apetizer or as second course.

The shrimps matches perfectly with the bitter-sweet taste of the balsamic vinegar. Curious to know more about this recipe? Keep on reading!

Classic dough, Shrimps 600 g, Balsamic Vinegar 15 g, Pink Pepper 1,  Extra Virgin Olive Oil q.b., Fine salt q.b.

To make the Balsamic sauce with Dough with shrimps salted,  you need to start with the cleaning of the shrimps: firstly wash the shrimps under cold running water, remove the head and extract the intestine helping you with kitchen tweezers . Cut the side carpace sides with the scissors and take the inside, this way you can hold the whole flesh. Make an engraving on the back of the shrimp and in the meantime place a frying pan on the fire with a bunch of oil, combine the clean shrimps, add the pink pepper and fry them for 5 minutes. After this time add the balsamic vinegar and salt it. Cook for 10 minutes in a lively boil so that the sauce gets thicker. At this point the shrimps are ready, cut in half and start composing the appetizers: take a sfoglia over half a goat , seasoned with a few drops of balsamic vinegar and pink peppercorns . Your dough with shrimps salted with balsamic vinegar is now ready to be brought to the table!
Remember that you can substitute the shrimps with other kinds of shellfishes and in order to better preserve the quality of this plate, it is preferable to keep them in the fridge for at most one day.
Did you like the Balsamic sauce with Dough with shrimps salted recipe? If you want to learn how to employ the best balsamic vinegar, see also other recipes on ours blog.
29.12.17 Balsamic Vinegar Chicken: the perfect combination. Balsamic Vinegar Chicken is a delicious plate prepared with tasty ingredients which can please the palate and satisfy even the most demanding gourmet or perfect for those who are caring their weight.

Recently, many people are looking for a healthier nutrition, shifting towards organic food and leaving behind food considered to put in danger their own health.

Eating chicken meat is a good example of following a healthier nutrition because it is a white meat which, compared to the red one, is considered poor in fats and calories, but at the same time rich in proteins and it is ideally suited for people who want to maintain a body weight. Consequently, chicken meat can be cooked in various ways, such as roasting, backing, broasting and frying. In addition to that, in order to give a special taste to the dish, it can be combined with original Balsamic Vinegar of Modena. There are different ways of using Balsamic Vinegar in combination with chicken meat, such as ” Balsamic Vinegar Chicken and curry” in which chicken meat is marinated in Balsamic Vinegar for 10/15 minutes or ” Balsamic Vinegar Chicken strips with courgette” in which both chicken meat and courgette are simmered with Balsamic Vinegar towards the end of the cooking phase until reduced.

As a matter of fact, a classic well-known recipe in the Italian region of Emilia Romagna is “straccetti di pollo all’Aceto Balsamico”, that is Balsamic Vinegar Chicken strips . It is a really delicious plate thanks to the addition of the magnificent flavor of Balsamic Vinegar of Modena. In contrast to other recipes , in this one Balsamic Vinegar original is used as a sauce. Here you are the whole recipe:


chicken strips, original Balsamic Vinegar of Modena PGI, flour, oil, sugar. onion, water, salt and pepper as required


In a pan lightly fry with oil a finely chopped onion.

Flour the chicken strips and add them in the pan.

Flavor with salt and pepper as you like and let them cook around 10 minutes.

Prepare the Balsamic Vinegar sauce: you need 5 spoons of Original Balsamic Vinegar of Modena PGI and you need to dilute with a little water and a pinch of sugar.

Whenever the sauce is ready, pour it in the pan together with chicken strips and let it cook for some minutes.

Whenever the chicken strips are ready and the sauce is reduced, you can taste this chicken strips in combination with some vegetables or with slivers of Parmesan cheese.