Aceto Balsamico di Modena IGP is a worldwide unique specialty that is produced exclusively in the Northern Italian provinces of Modena and Reggio Emilia. Made according to a traditional recipe from the juice of sun-ripened grapes. The maturation in different wood barrels gives the Aceto Balsamico di Modena its harmonious, mild, savory-vinegary flavor.
Ingredients
wine vinegar*, concentrated grape must*, cooked grape must*
* = ingredients from organic farming
** = from biodynamic agriculture
wine vinegar*, concentrated grape must*, cooked grape must*
* = ingredients from organic farming
** = from biodynamic agriculture
Characteristics
6% total acidity, matured in wood barrel
Usage
for salads and with cold or warm Mediterranean dishes
6% total acidity, matured in wood barrel
Usage
for salads and with cold or warm Mediterranean dishes
Additional information
Preparation
Aceto Balsamico di Modena IGP is produced exclusively in the Northern Italian provinces of Modena and Reggio Emilia. Made from the juice of domestic grapes that is stored for maturation in different wood barrels.
Produced in
Italy
Country of origin
italian agriculture
Origin of the main ingredients
Italy
Quality
EU Bio-Logo
Storage advice
Always close tightly for storing.
Legal name of the food product
Aceto Balsamico di Modena IGP
Nutritional values
referred to 100g| Calorific value | 359 kJ / 84 kcal | |
| Fat | 0,00 g | |
| of which saturates | 0,00 g | |
| Carbohydrates | 15,70 g | |
| Sugar | 14,90 g | |
| Dietary fiber | 0,5 g | |
| Protein | 0,60 g | |
| Salt | 0,050 g |
Allergens
| Eggs and products thereof | not contained | |
| Peanuts and products thereof | not contained | |
| Fish and products thereof | not contained | |
| Cereals containing gluten or cereal products | not contained | |
| Crustaceans and products thereof | not contained | |
| Milk and products thereof including lactose | not contained | |
| Lupins and products thereof | not contained | |
| Nuts and products thereof | not contained | |
| Celery and products thereof | not contained | |
| Mustard and products thereof | not contained | |
| Sesame seeds and products thereof | not contained | |
| Soy and products thereof | not contained | |
| Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2) |
no | |
| Molluscs and products thereof | not contained |
Mit großer Sorgfalt pflegen wir unsere Online-Produktdatenbank. Dennoch können wir vereinzelte Fehler nicht ausschließen. Daher bitten wir Sie, diese Angaben immer mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen Unstimmigkeiten auffallen, sind wir dankbar für einen Hinweis an kundenservice@rapunzel.de.
FAQ about Aceto Balsamico di Modena I.G.P., Rustico
No. Rapunzel vinegars are sugar-free. Neither caramel sugar nor sugar couleur are added.
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Yes, all Rapunzel vinegars are vegan. They are produced without animal additives and the filtration is done with paper filters.
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Rapunzel Balsamic Vinegars are not sulphurised. The grapes are not treated with sulphur dioxide. A very small amount of naturally occurring sulphites may sometimes be present because yeasts produce them during the fermentation process. However, the content is always below 10 ppm.
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For products with a shelf life of more than 3 years, such as vinegar, sugar or cocoa powder, there is no requirement for a best-before date. These products do not spoil before consumption under normal circumstances.
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4 quality grades have been defined for Balsamic Vinegar from Modena. The labelling is done with 1 to 5 vine leaves. Rapunzel has listed a balsamic with 2 leaves (Rustico), one with 3 leaves (Speciale) and one with 5 leaves (Premium).
Meaning of the leaves:
Two leaves: fine, ideal for refinement, especially recommended for marinades, vegetable dishes, salads and for grilling.
Three leaves: harmonious and spicy, especially recommended for roasted meat and fish, warm sauces, also for salads
Five leaves: very fine, made from the best grapes, especially recommended for exclusive recipes, drizzled on parmesan, fresh fruit, ice cream
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Vinegar is a natural, living food that contains carbohydrates, sugars and enzymes. Under the influence of light, temperature and air, the formation of vinegar mother (accumulation of acetic acid bacteria in the form of streaks) may occur in individual cases for the following reasons:
Rapunzel wine vinegar is not pasteurised
No sulphites are used, i.e., the vinegar is not sulphurised
We do not use any preservatives or antioxidants
This preserves valuable ingredients such as vinegar bacteria, amino acids, enzymes and B vitamins and flavours.
The formation of vinegar mother has no negative influence on the quality. Quite the contrary: This is a clear indication that you have bought a genuine natural product and not a pasteurised product! Rapunzel deliberately does not pasteurise the vinegar in order to preserve and maintain the natural ingredients.
We recommend separating the vinegar mother for purely aesthetic reasons and using the rest of the vinegar.
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Recipes with Aceto Balsamico di Modena I.G.P., Rustico
Grilled vegetable and beans antipasti
Roasted buckwheat salad with apple and tomato
Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction
The top salad dressings
Fried potatoe patty on fresh summer salad with cream cheese dip
Roasted Brussel Sprouts with Quinoa and Cranberries
