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Balsamic Vinegar of Modena P.G.I.

post #1 of 14
Thread Starter 
I got a bottle of this in a gift pack, is it something special? I read about it but not sure what it all means. They went into years and seal color not big vinegar user

https://www.oliocarli.us/oliocarli/products/gift-boxes/buona-tavola.aspx.
post #2 of 14

PGI means it's the real deal, as for quality, don't know.

 

To obtain the PGI mark, Balsamic Vinegar of Modena must be produced and matured exclusively in the territories of Modena and Reggio Emilia.

post #3 of 14

The PGI indicates that the name of the place(s) stated on the product, balsamic vinegar in your case, is the name of the place(s) where it has been produced. So, yes, it's a really big deal, quality included.

 

Accademia Italiana di Cucina Pandolfini

post #4 of 14
Thread Starter 
balsamic vinegar, besides salad what do you use this for? Ideas please
post #5 of 14
Dagger,

I use non PGI balsamic from Costco to make glazes and sauces. The PGI is usually too pricey. Mixed with honey and fruit preserves and wine then reduced over slow heat, makes a very nice sauce to pour over chicken, pork or whatever.
post #6 of 14
A drizzle on sliced strawberries with a small dollop of creme fraiche.
I like the strawberries to be very cold and sweet so sometimes paint them with simple syrup and allow them to sit in the fridge for a bit.
Goes without saying the vinegar is room temp ( home kitchen room temp not the bakery or BOH room temp lol ;-)

mimi
post #7 of 14

I have used it in sauces, glazes, syrups, marinades, and even soup such as Ribollita (Tuscan White Bean Soup)... and for wayyy out of the box... dessert...

Gelato Modena,  Italian Balsamic Vinegar Ice Cream with fresh Strawberries and cracked Black Pepper

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 14
I use it for marinades too and I roast potatoes or Brussels sprouts with it. Spinach salad with strawberries and balsamic. Sometimes I add it to onions as they caramlize. Recently I made balsamic braised pot roast. I suggest getting cheap balsamic for something like that.

Make a syrup with balsamic and sugar, reduce until it's a nice syrupy consistency and then drizzle over ice cream or cheesecake.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 14
Quote:
Originally Posted by flipflopgirl View Post

A drizzle on sliced strawberries with a small dollop of creme fraiche.
Quote:
Originally Posted by Koukouvagia View Post

Make a syrup with balsamic and sugar, reduce until it's a nice syrupy consistency and then drizzle over ice cream or cheesecake.

Been having that for the last week or so. Home made strawberry vanilla ice cream with balsamic/ sugar reduction. Strawberries have been abundant at my farmers market so. . . 

 

If you can get very fresh imported parmesan, drizzle on thick aged balsamic on chunks. Parm isn't just to garnish. 

 

Reduce balsamic with brandy and apricot marmalade for grilled pork or a roasted rack. Possibilities are endless, as others have mentioned. Sauces, glazes, marinades, drizzle on soups and salads.

 

On fresh tomato slices with basil, olive oil, S&P, is the most basic. 

post #10 of 14
Asparagus and balsamic reductions are a good match
post #11 of 14
@jake t buds I HAVE to make that apricot brandy glaze!!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 14
Thread Starter 
balsamic reductions? I know the really good stuff is very expensive and thick. So far best I have tried was trader joes so kind of interested to see how this fancy stuff is.
post #13 of 14

You can make your own reduction really easy.

 

Mix 2 dl balsamic vinegar and 1/2 dl runny honey in a pot and reduce to the thinkness you want,

post #14 of 14
Quote:
Originally Posted by Dagger View Post

balsamic reductions? I know the really good stuff is very expensive and thick. So far best I have tried was trader joes so kind of interested to see how this fancy stuff is.

I'm not a "pro," but I'd use the "expensive and thick really good stuff" as a dressing or condiment on already prepared food. If it's as good as the precious aged bottle I imported from Italy, then go ahead and drink it by the (tea) spoonful. :crazy:

 

Enjoy

 

@Koukouvagia :) 

@JAH42 That sounds good too, but I'd eat asparagus with almost anything. Chocolate, even. I love asparagus. 

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