Modena tradition - Balsamic Vinegar
The Balsamic vinegar is made from cooked grape must matured by a long and slow vinegarization process through natural fermentation followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavourings. COLOUR: dark brown but full of warm light. DENSE: with a fluid and syruplike consistency. FRAGRANCE: distinct, complex, sharp and unmistakeably but pleasantly acid. FLAVOUR: traditional and inimitable sweet and sour in perfect proportion. To the tastebuds it will offer a full and rich flavour with a variety of shadings and evolving bursts of new expressions as the mood or the carrier changes.

Balsamic vinegar - A few recipes
Dried raisins veal liver
Ingredients for 4 persons: 400 g of calf liver cut into 4 slices; 40 g butter; 1/2 tablespoon of tomato sauce; 1 tablespoon sultanas soaked in water and wine; 1 tablespoon Port; 1 tablespoon Cognac; Modena’s Traditional Balsamic Vinegar; salt and pepper as needed. Brown and cook the liver in the butter but do not overcook (it should be moist and pink inside). Add the sultanas, tomato, Port and Cognac and mix well to make a smooth sauce. Adjust with pepper and salt. Immediately before serving sprinkle each slice with 4 drops of balsamic vinegar.
Lobster Salad
Ingredients for one person: 1 lobster (500 g) cooked for 5 minutes, cleaned and removed from shell; A couple of leaves of Treviso salad julienne; a couple of leaves of raw fennel; 1 hard boiled egg cut in quarters; 10 string beans cooked for 10 mins; 1 tomato skin to make a rose (decoration). First sauce: 60 g mayonnaise; 1 teaspoon finely chopped chive; 1 tablespoon chopped parsley; 1 tablespoon chopped coriander; 1 tablespoon tarragon; Combine all these herbs with the mayonnaise.
Second sauce: 60 g oil oil; 30 g Modena’s Traditional Balsamic Vinegar; 1 tablespoon chopped basil; Salt and pepper; Combine all ingredients.

Courgette flowers
Ingredients for 4 persons: 4 zucchini flowers; 100 g ricotta cheese; 1 tablespoon chopped parsley; 1 egg; 10 ripe tomatoes; 20 g butr; 1 teaspoon of Modena’s Traditional Balsamic Vinegar; Salt and pepper. Mix the ricotta, the egg, parsley, pepper, salt. Wash the zucchini flowers delicately and remove the stamen. Fill the flowers with the mixture. Melt the butter in a frying pan, add the skinned and seeded tomatoes and cook for 5 mins. Add the zucchini flowers.When the cooking time has elapsed (about 5 mins.) add the balsamic vinegar

Stuffed mussels
Ingredients for 2 persons: 500 g clams; 1 cup olive oil; 1 cup bread crumbs; 3 teaspoons chopped garlic; 1 tablespoon chopped parsley; 2 tablespoons Modena’s Traditional Balsamic Vinegar. Heat the clams in a pan until they open.
Allow them to cool and then remove from shells. Place in a container under olive oil. Mix the bread crumbs, garlic, parsley, salt and pepper.Add the clams and mix thoroughly. Add the balsamic vinegar. Place on a baking sheet and bake in the lowest rack of the oven for 5 minutes at 180 degrees