Aceto Balsamico di Modena PGI (Balsamic Vinegar of Modena) will be the protagonist of a series of events and important collaborations with U.S. partners throughout the month of October, as part of the project ‘Balsamic Vinegar of Modena, The Original’ funded by the EU. “More than a year after the start of the American project – explains the director of the Consortium for the Protection of Balsamic Vinegar of Modena PGI Federico Desimoni – the activities are now in full swing. In recent weeks, the collaboration between the Consortium and the CIA (Culinary Institute of America) has begun. The first step will be the making of 10 videos about Balsamic Vinegar of Modena PGI, which will tell the story of the territory, the history, the production method, the role of PGI, and its use in cooking”.
BALSAMIC VINEGAR OF MODENA IN NEW YORK CITY
In mid-October, the Consortium will return to New York City at the NYC Wine & Food Festival for the second consecutive year, after the success of 2017 when it had received excellent feedback in terms of interest from Foodies, chefs, and operators. On Friday 12th October, it will be one of the sponsors of the NYCWFF Truffle Takeover event, presented by Urbani Truffles at The Bowery Hotel, the symbol of style and refinement on the Lower East Side of New York City. The Balsamic Vinegar of Modena will be perfectly reinterpreted on this occasion by Brian Gonia, Chef de Cuisine of Atoboy NYC, a Korean restaurant with two Michelin stars in the Big Apple.
BALSAMIC VINEGAR AT WINE & SPIRITS
The Italian ‘black gold’ will also be the protagonist at the Wine & Spirits of New York Trade Tasting in Southern Glazer. Moreover, in the following days it will be a guest at the Grand Tasting organized by ShopRite with Culinary Demonstrations and presented by Capital One. This is the NYCWFF flagship event that brings together the best local restaurants in New York and the most sought after wines and spirits to meet in a location of absolute prestige.