Balsamic Vinegar Modena IGP Organic

What does the Modena PGI guarantee?

The protected geographical indication requires production within the Modena area, under a precise specification covering the raw materials and the ageing. The Kazidomi balsamic vinegar brings together wine vinegar and cooked grape must, both from organic farming, and nothing besides those two.

How do I use it in cooking?

Trickled over a salad, tomatoes, grilled vegetables or a hard cheese. Reduced over a low heat it becomes a syrup that coats meat, a risotto or strawberries. Kazidomi balsamic is better added at the end of cooking: prolonged heat wipes out its aromas.

Balsamic of Modena or white balsamic?

The dark Kazidomi Modena vinegar takes its colour and its sweetness from cooked grape must, which is exactly what you want on tomatoes, roast vegetables and fruit. A white balsamic is lighter, sharper and, above all, leaves no colour behind, so it suits a pale sauce or a dish you would rather not stain.

How do I store it?

Bottle upright and stoppered, somewhere cool, dry and out of the light. Kazidomi balsamic vinegar does not go in the fridge. Its acidity makes it very stable and it keeps for a long time after opening. A slight deposit at the bottom of the bottle is natural and of no consequence.

Does it contain added sugar?

No. Its sweetness comes from cooked grape must, a grape juice concentrated by cooking, which makes up the recipe alongside the wine vinegar. Kazidomi adds no sugar, no caramel and no thickener. The 750 ml bottle is measured out in a trickle, a few drops being enough to season a dish.