BALSAMIC VINEGAR of MODENA

 Balsamic Vinegar is often misrepresented in many stores. Without understanding the history and production of the vinegar, it is very easy to choose a bad one. Balsamics must be aged for at least twelve years with no additives. Family estates are the main producers of this exquisite product, and it begins, in true Italian fashion, with a great party.

True balsamic vinegar of Modena begins with the harvesting of virtually every grape in the area of Modena, Italy. The grapes are then pressed and the must is cooked outdoors over an open flame until the liquid is reduced by half. Then it is ready to be aged in wood barrels. There is nothing added to the product, ever. All of the flavors that the balsamic acquires are infused naturally from the wood barrels. Rigorous testing is then done before the balsamic is approved for distributing.

One family that produces a top quality balsamic is the Bertoli family. The Bertoli family and their friends used to all meet at the Montale with a table set with food, wine and love where they would toast their friendship. It was at these dinners that a love for Modenese cuisine flourished and gave birth to a prosperous family company whose secret to success was a hearty passion for food and a small barrel of mother of vinegar.

Because of that passion and that little barrel, they were able to create the flavorful and unique balsamic vinegar of Compagnia del Montale, the end result of centuries of care and love for what some call the Italian Black Gold.

Thanks to these balsamics, any chef in any kitchen, in any part of the world can use the enticing flavor and aroma of Modena in a variety of dishes and recipes.