Used in drops or pearls on meals as diverse as cheese, meat, fish, fruit, and desserts – or mixed in cocktails. The popularity of balsamic vinegar does not stop growing. Originating from the provinces of Modena and Reggio Emilia, the Aceto Balsamico di Modena PGI is made with cooked musts, coming from seven grape varieties, and pure wine vinegar. Exported to 120 countries in the world, the versatility of Balsamic vinegar of Modena has prompted producers to innovate a centuries-old tradition to better serve the creativity of chefs and tease gourmet shoppers. New products about to hit the shelves include condiments made from Parmigiano Reggiano cheese and balsamic vinegar, or from orange must, lemon and ginger. High density is also trending in balsamic vinegar, with glazes coming in multiple variations. Shapes change as well and eye-catching pearls of vinegar pop in the mouth to reveal surprising but delicate flavors. Naturally flavored and infused white balsamic vinegar feature among the new ideas and offer a nice way to add sour and sweet aromas to dishes. But innovation does not mean less quality. Gluten-free, low-fat, sodium-free condiments without preservatives and added coloring and sugars are a must-have.
Green light for promotion in the USA
Balsamic Vinegar of Modena PGI has taken the exports route again in 2017 thanks to the promotional projects set forth by its Consortium for its protection. A certified production of 94.2 million liters, of which nearly 74 million will be bottled, and the rest will be set for maturing and aging. These are the numbers according to the 2016 annual report provided by the Consortium that has been year after year confirming its presence on the International markets with particular focus being placed on the American market, where a specific promotional campaign has been planned. “Progetto USA” (USA Project) kicked off in April 2017 and will remain active for 36 months, until April 2020, in the States of New York, California, and Florida. The campaign will see the involvement of culinary institutes, chef, and bloggers participating in events and activities on the internet and social media.
