In The Media
"Chefs at each of 22 NYC restaurants will prepare new dishes and recipes that feature Aceto Balsamico di Modena as the main ingredient to be included on their menus throughout the week."
"To better understand the nuances of which balsamic vinegars work for best for cooking versus which ones are better just drizzled after dinner (or dessert) is prepared, TODAY Food spoke to Michelin-starred chef Jonathan Benno. So, let's say "buon giorno" to balsamic!"
"But if you’re in the market for balsamic vinegar, you should probably pay close attention to the labels, seals, bottle shapes and even the wax-and-cork closures the next time you’re at the grocery store. Not all balsamics are created equal. Many aren’t even balsamics."
"Following a year of postponed and virtual events, The Consortium of Balsamic Vinegar of Modena has announced its participation at the upcoming first annual Original Balsamic Weeks in New York and San Francisco, as well as New York City Wine & Food Festival."
“The Original Balsamic Vinegar of Modena has a history as rich as its flavors, as was officially acknowledged in 2009 from the European Union through its recognition as a Protected Geographical Indication (PGI). This is a history that began over a millennium ago."
"They are working for the European Project and have joined forces with Master Pastry Chef Francois Payard to create a recipe for individual Tarte Tatins with Balsamic Vinegar of Modena that highlights the versatility of Modenese balsamic vinegar from Europe."
"Balsamic vinegar and risotto may not be the most common food pairing in your dinner-time repertoire but that’s all the more reason to discover a new favorite dish."
"On National Bloody Mary Day, a new Bloody Mary recipe is a must. Luckily the Mary Modena is that cocktail that will have you falling in love with the classic cocktail in a whole new way. One sip will make you appreciate this elevated sip."
“This limited-edition gelato made with balsamic vinegar from Modena, Italy, is a prized summer treat that should not be missed."
"For dessert, wrap it up in a cone: The Consortium of Balsamic Vinegar of Modena (Aceto Balsamico di Modena) has teamed up with heritage gelateria Gelato-Go to develop a new, limited-edition gelato flavor that highlights the European export’s versatility"
“The Consortium of Balsamic Vinegar of Modena (Aceto Balsamico di Modena) has teamed up with Pitmaster and Executive Chef Cenobio Canalizo of Morgan‘s Brooklyn Barbecue to create a barbecue sauce recipe that highlights the versatility of Modenese balsamic vinegar from Europe."
"Well it doesn’t get more out of the ordinary than Balsamic Vinegar gelato. Yes, you read that right. The Consortium of Balsamic Vinegar of Modena (Aceto Balsamico di Modena) has partnered with Gelato-Go to offer up a limited-edition gelato flavor."
"Though a seemingly unconventional flavor, the bright acidic top notes of Balsamic Vinegar of Modena gelato give way to a rich, creamy aftertaste that both cleanses the palate and excites the tastebuds. "
“Having worked with Balsamic Vinegar of Modena in the past, I knew it would be the perfect base for a barbecue sauce recipe."