A severe Quality Control

The Consortium of Producers of Traditional Balsamic Vinegar of Modena which oversees the production of this D.O.P. product has established a series of controls and procedures throughout the production process to ensure consistency and the continuation of certain traditions.

Within the Consortium there is ci board of expert tasters assaggiatori who guarantee that each vinegar placed in the distinctive and only bottle with the Seal of Quality allowed by law has been produced in compliance with all rules, regulations, and procedures.

Two types of vinegars, based on the aging period, are marketed:
Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years
Aceto Balsamico Tradizionale di Modena “Extra Vecchio” (Extra Old) which is aged for a minimum of 25 years.

Suggested uses:

Try aceto balsamico tradizionale di Modena on fresh, grilled, steamed or boiled vegetables, as a lust refining touch to meat and fish whether they be baked, broiled, boiled or grilled and in Sauces Cooks throughout the world achieve remarkable culinary successes through the many creative uses of this extraordinary condiment.