Balsamic Vinegar of Modena - 12 & 25 years
The aging process gives the vinegar its characteristic intensity and full body
Academia Barilla offers Aceto Balsamico Tradizionale di Modena, aged for either 12 or 25 years.
The vinegar is made according to local tradition by artisanal vinegar producers in Modena and is only produced in limited amounts.
The rich aromas and unique, complex flavors come from bunches of Trebbiano di Spagna and Lambrusco grapes used to make the vinegar. The aging process, which varies from a minimum of 12 years to over 25, gives the vinegar its characteristic intensity and full body.
Aroma: intense and captivating.
Flavor: rich, complex aromas, intensified by the long aging process.
Body: full-bodied and dense.
Excellent on meat and elegant appetizers like raw vegetables, or crudités. It also pairs nicely with certain fruits, chocolate desserts, gelato or Parmigiano Reggiano.
The traditional Italian products: Parmigiano Reggiano DOP
Parmigiano Reggiano is made with pure cow’s milk. The milk comes from two separate milkings, one of which is partially skimmed. The cheese itself has a cylindrical shape with either tapered edges or it is almost perfectly straight.
A wheel of Parmigiano is 14 to 18 inches wide, 7 to 9 inches tall, and weighs between 48 to 88 lbs. It has a hard rind that can be either dark and oily or naturally golden. The inside of the cheese is soft, velvety, and slightly grainy. It is hay-colored, with a delicate, savory but not spicy flavor.
The quality of their cheese is based on a happy balance of many factors, including the quality of the pastures and of the milk, the artisanal production methods that have remained unchanged for seven centuries, the natural aging process, the complete absence of preservatives, additives or coloring agents, and the strict control of the Consortium of Parmigiano Reggiano.
Thanks to the work of the producers and the Consortium, Parmigiano Reggiano is available on the market. This priceless cheese is the perfect accompaniment to a plate of pasta. It is also known to be a healthy ingredient used in many traditional Italian dishes, from meats to vegetables, to sformati and sauces.
Parmigiano Reggiano has been recognized by the European Union as a DOP (Protected Denomination of Origin) product.
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