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 “Along the banks of the River Secchia, which divides the district of Modena from that of Reggio Emilia, the millenary tradition of balsamic vinegar has widely spread. Near Modena, in the town of “Magreta di Formigine”, in a XIX-century court, the Leonardi family founded a Vinegar Farm (Acetaia) and created the Leonardi Balsamic Vinegar. Over the years, the family has poured incredible devotion, respect and unwavering passion into the making of this precious “black gold”, handing down family secrets and time-honoured traditions through four generations. This sublime Balsamic Vinegar of Modena has a complex and penetrating, yet harmonious and pleasant flavour. Incredible on mixed salads, raw or cooked vegetables, roast or grilled meats, omelettes, cheeses, salami, ham, or even fresh fruit... simply sublime!”   







Tasting notes

Organic Balsamic Vinegar of Modena. Ingredients: cooked grape must, wine vinegar. Contains sulphites. 100% from organic farming. Very versatile, sweet-and-sour with minimum 6% acidity according to EU reg. 510/2006.

Food pairing

Ideal for: mixed salads, raw or cooked vegetables, poultry, boiled fish, potato salad, vinaigrettes, sauces, bread dipping...

Production process

According to the tradition, grape harvesting is performed manually, in our vineyards, made of Trebbiano and Lambrusco grapes that are typical of Modena, sorting the best grapes, the ones exposed to sun light and therefore the ripest ones; harvesting season goes from end of September to early October. Then grapes are pressed according to the “soft” and very slow method, to obtain “top-quality raw grape must”. The grape must is cooked slowly the day after pressing in open steel containers and for many hours (36-48 hours), until the grape must reaches a concentration of at least 50%. Then it matures in a battery of barrels. Each battery is composed of at least 9 wooden barrels arranged according to decreasing capacity (from 80 to 10 litres), and made of different types of wood (oak, cherry, ash, chestnut, mulberry, locust and juniper), and then filled up to 3/4 of their capacity. The batteries of barrels are placed in attics (very hot in summer and freezing cold in winter). The skilful hands of men are essential whilst performing annual pouring, an operation handed down over generations and carefully kept as a secret. The product for final use is taken from the smallest barrel, the content reduction (due to concentration by evaporation) of which is balanced by taking vinegar from the adjacent and slightly larger barrel, then proceeding this way until reaching the largest barrel, which will be topped up with cooked must. The ageing of this product will generate the delightful and much awaited BALSAMIC VINEGAR OF MODENA. A magic balance of aromas and sweet and sour taste, characterised by a dark brown colour and marked density. Unique and inimitable.

Fun facts

Try out these recipes

Balsamic meat-balls
For 4 people. Grind 300g of lean boiled meat, add two white eggs, some dry grated bread and salt. Form some meatballs, cover with breadcrumbs and cook them slightly in a pan with olive oil. While the meatballs are browning, whip two yolks with two spoons of Aceto Balsamico till you obtain a soft cream. Once the meatballs are cooked, pour the cream on them and serve accompanied with a Jk14 MALANOTTE Piave DOCG.

Country omelette
Ingredients: eggs, Parmesan cheese, onion, carrots, celery, parsley, salt, pepper, olive oil and Aceto Balsamico. Finely chop all the vegetables and brown them in a saucepan with olive oil. Separately in a bowl, beat up eggs with some grated Parmesan cheese, salt and pepper. Add the fried vegetables to the eggs and mix. Pour the mix into the frying pan and cook well on both sides. Serve it cut into slices with a generous spoon of Aceto Balsamico.

Smoked balsamic-flavoured salmon
Put the smoked salmon slices on a plate or platter and season with a few drops of Aceto Balsamico, finish with some pink pepper and a few rocket leaves.

Lobster with Balsamic sauce
Boil a lobster in water, with an onion, some carrots, parsley, two laurel leaves, two spoons of Aceto Balsamico and a pinch of salt for 40 minutes. At the end of the cooking, extract the flesh from the shell. Put it on a plate and season it with salt, pepper, olive oil, parsley and Aceto Balsamico.

Nonna’s sauce
Finely chop a bundle of fresh parsley and cook it in a sauce- pan with olive oil. Add a hard-boiled egg cut in cubes, and some mashed cooked tomatoes then put everything into the saucepan. Season with salt, olive oil and Aceto Balsamico and let it fry for a few minutes. Serve with beef or veal meat.

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