It is from the fermentation and aging of wine vinegar with cooked must, also called “saba”, with aromas and spices that Balsamic Vinegar of Modena PGI is born, a typical product of the lands of Modena and Reggio Emilia.

To be used together with a pinzimonio of raw vegetables, for ratatouille or mixed salads, and also to be tried for the preparation of sauces and sauces for lean roasts.