Wine vinegar and cooked must have always been the quintessential condiments of Italian cooking. It is from the union of these two ingredients, and their fermentation and aging, that Balsamic Vinegar of Modena PGI is born: originating from the lands of Modena and Reggio Emilia, fertile zones that are historically suited to wine production. Today, Balsamic Vinegar of Modena PGI is produced by 73 vinegar works and commercialized in 120 countries around the world, with a total production of 94 million liters a year. There is no doubt that with 92% of volumes exported, a production turnover of 400 million euros (that of consumption is close to 1 billion euros) and a total of 600 personnel, it is one of the main flagship products of Made in Italy food. These numbers point to an extraordinary success, in constant growth in recent years – according to the Consortium for its protection – and that continued to shine in 2017 despite the uncertainties linked to the 2016 harvest. The reasons for this triumph are largely due to the great versatility of the product: Balsamic Vinegar of Modena PGI is a valuable condiment both for professional chefs as well as for those who are simply passionate about cooking. Its strength consists in knowing how to harmonize the characteristics of individual ingredients, both in the finishing touches of simple dishes or to enhance the most refined creations.
Culture and tradition on display at FICO
Since November 2017, the success of Balsamic Vinegar of Modena PGI has been celebrated also at FICO, the biggest agri-food park in the world focused on biodiversity, in which a space dedicated to its Consortium has been inaugurated. Being present with our product in a context of such importance for Italian food and farming industry, and for the Modena area, is an unmissable opportunity for the whole sector, the Consortium explains. This is an international display window which allows us to continue to promote and value the product with tailored initiatives, aimed at sharing the culture of balsamic vinegar and the tasting techniques which enhance its characteristics. These are the same features that can now be discovered and appreciated by visiting the space called “The Lands of Balsamic Vinegar”. In this stand it is in fact possible to explore guided tasting courses to feel the world of balsamic vinegar up close, starting with the woody scents of the raw materials, to tasting all the shades of the various versions of Balsamic Vinegar of Modena PGI. This is a place that becomes a sensory experience capable of increasing understanding of an ancient tradition.
The calendar of upcoming fairs
For 2018, the Consortium revealed that the next fairs that will see Balsamic Vinegar of Modena PGI in the spotlight will be: The South Beach Wine & Food Festival, which will take place in various locations around Florida from February 21-25; Cibus, the international food salon in Parma, coming up on May 7-10; Summer Fancy Food Show in New York, from June 30-July 2 at the Javits Center; finally, Sial in Paris, the big food innovation exhibition scheduled for October 21-25.
