New York - November, 2020 - The Consortium for the Protection of Balsamic Vinegar of Modena (Consorzio Tutela Aceto Balsamico di Modena) has signed a three-year agreement with CIA Consulting, a business unit of The Culinary Institute of America, to increase awareness, education and encourage trial of authentic Balsamic Vinegar of Modena.

 

The agreement represents a bold step forward by the Consortium to increase its presence within the American culinary space. By partnering with CIA Consulting, the Consortium will have the opportunity to highlight the versatility of Balsamic Vinegar of Modena to the next generation of chefs. 

 

“This partnership is one of the most important parts of our U.S. project, and we are pleased to reconfirm our collaboration after the excellent work done in the last three years,” says Federico Desimoni, General Manager of the Consortium. “We want to transmit the added value of this product that is deeply rooted in the tradition of our territory. We are pleased with the results our initial collaboration with CIA Consulting generated.”

 

The Consorzio Tutela Aceto Balsamico di Modena (Consortium for the Protection of Balsamic Vinegar of Modena) entered into the collaboration to promote the value of the product as well as its authenticity, safety, traceability, and labeling guaranteed by the European trademark protection. The project champions awareness about authentic Balsamic Vinegar of Modena and seeks to educate future chefs and home cooks to choose authentic products.

 

In the first year of the partnership, the Consortium will host a virtual informational session in addition to kicking off an annual competition that will challenge students to demonstrate their favorite and unique uses of Balsamic Vinegar of Modena in a 60 second video. 

 

About Balsamic Vinegar of Modena

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Balsamic Vinegar of Modena is one of the most important agri-food products of the European Union. Dating back to the ancient Roman times, the cooking of grape musts was used as a sweetener and condiment. Production of Balsamic Vinegar became linked with Modena during the 11th century. Today, production specifications require that the assembly of raw materials, maturation, and aging take place in the provinces of Modena and Reggio Emilia, in Italy, and that the grape musts are from seven specific vines;Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni. A minimum maturation period of 60 days takes place in barrels, vats, or casks made from precious woods such as Sessile Oak, Chestnut, Mulberry, or Juniper. At least three years are necessary for the product to be labelled as “Aged Balsamic Vinegar of Modena”. In order for the product to be certified as Balsamic Vinegar of Modena, analytic and organoleptic tests by expert technicians and tasters are performed. The finished product is then packaged into glass, wooden, earthenware or terracotta containers of varying sizes. The European logo of the “Protected Geographical Indication” guarantees the authenticity of the product to the consumers. An extremely versatile product, Balsamic Vinegar of Modena can bring harmony and balance to the different characteristics of a dish’s individual ingredients. Its distinctive characteristics include a clear and brilliant appearance, intense color, a bitter-sweet, balanced flavor, and slightly acetic and delicate aroma, persistent with woody overtones.

 

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