Spend a tonic new year with balsamic vinegar of Modena
BALSAMIC VINEGAR FROM MODENA CONSORTIUM OFFERS UNIQUE RECIPES OF EUROPEAN INSPIRATION
NEW YORK, Dec. 27 2021 / PRNewswire / – In anticipation of New Year’s celebrations across the world, the Modena Balsamic Vinegar Consortium (Aceto Balsamico di Modena) shares two easy recipes featuring the European staple that is sure to inject a little flair to any occasion.
Creamy fondue with balsamic vinegar of Modena
With origins in the 1930s Switzerland, the traditional fondue became ubiquitous in the United States in the 1950s and 1960s. Now a staple of world festivals, the addition of Modena balsamic vinegar makes it an ideal dish for all your New Year’s party needs. ‘a combination of Gruyere and Fontina cheeses with a touch of dry white wine, a generous portion of Balsamic Vinegar of Modena IGP runs through the rich, fatty blend and adds a balanced touch of bold, acetic flavor. Finished with sweet roasted red peppers and chopped parsley, this creamy fondue is a much loved appetizer that delicately blends European origins with modern Americana.
1 1/2 cup dry white wine
1/4 cup balsamic vinegar of Modena IGP *
1 tablespoon of cornstarch
12 ounces of gruyere cheese, grated
6 ounces of Fontina cheese, grated
2 tablespoons roasted red peppers, finely diced
1 tbsp Italian parsley (flat leaf), roughly chopped
In a saucepan, heat the wine and Balsamic Vinegar of Modena IGP until boiling. Cook for five minutes.
Stir in the cornstarch. Cook for another minute.
Lower the heat to very low and add the grated cheeses. Stir constantly back and forth, side to side until cheese is melted. Keep stirring until the mixture is well combined.
Stir in roasted red peppers and parsley to finish.
For those who insist on celebrating the night of, January 1st is also a day to honor the most famous recovery drink. This year, try it with a modern European upgrade with a generous amount of “Modena black gold”. While unconventional, the complex, acetic nature of vinegar balances the spicy, flavorful tomato juice and Worcestershire combo most people know, brightening up an otherwise hearty refreshment.
Add fresh tomato juice and vodka to a pint glass, sprinkle with a few dashes of Modena, Worcestershire and Tabasco balsamic vinegar, fill with ice cubes and stir. Garnish with a lemon wedge and a celery chop.
About Modena balsamic vinegar
Modena balsamic vinegar is one of the most important Italian agri-food products in the European Union. Dating back to ancient Roman times, the cooking of grape must was used as a sweetener and condiment. The production of balsamic became linked to Modena during the 11e century. Today, the specifications require that the production take place in the provinces of Modena and Reggio Emilia and that the grape must come from seven specific grape varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. The cooked or concentrated grape must is then mixed with wine vinegar and ten-year-old vinegar as required by the product specifications.
A minimum maturation period of 60 days in barrels, vats or precious wood barrels such as Sessile Oak, Chestnut, Mulberry or Juniper is required. If the aging lasts at least 3 years, the product will be labeled as Aged Balsamic Vinegar of Modena. In order for the product to be certified Balsamic Vinegar of Modena, analytical and organoleptic tests are carried out by expert technicians and tasters. The finished product is then packaged in glass, wood, terracotta or terracotta containers of different sizes. Since 2009, Balsamic Vinegar of Modena has been recognized as a Protected Geographical Indication of the European Union, an important step in safeguarding the original product. An extremely versatile product, Balsamic Vinegar of Modena can bring harmony and balance to the different characteristics of the individual ingredients of a dish. Its distinctive characteristics include a clear and shiny appearance, intense color, a bittersweet and balanced flavor and a slightly acetic and delicate aroma, lingering with woody notes.
The content of this promotional campaign represents the views of the author only and is his sole responsibility. The European Commission and the European Research Agency (REA) accept no responsibility for the use which may be made of the information it contains.
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SOURCE Balsamic Vinegar of Modena