La Cà dàl Non’s DOP Traditional Balsamic Vinegar of Modena is in Forbes magazine as the best upgrade balsamic based on taste tests. Grazie Forbes for this recognition! Mariangela’s vinegar is truly a step above the rest:
“This short bottle quickly proved the difference between a DOP vinegar and any other option.”
There’s really no comparison. Next to IGP vinegars (Protected Geographical Indication) or even to balsamic condiments, DOP (Protected Designation of Origin) balsamic vinegars are a completely different product.
DOP Traditional Balsamic Vinegar can be from the province of either Modena or Reggio Emilia. There, passionate and honest producers age 100% pure grape must for at least twelve years in unique wooden barrels. Over time, the balsamic liquid transforms into a viscous, complex vinegar meant to be savored. Mariangela’s is simply exquisite. As journalist Marion Bull writes in Forbes:
“It reminded me less of a vinegar and more of a bottle of sherry or another sort of fortified wine: thick but not superficially syrupy, with a complexity that gestured at red fruit and oak and age. It’s perfectly balanced—not too acidic nor sweet—and ideal for drizzling over toasted bread or a piece of simply cooked meat.”
Exactly. DOP Traditional balsamic vinegar plays in a league of its own. This isn’t a vinegar you mix into a salad dressing or use as a marinade. In fact, don’t muddle in too many other flavors at all. For this vinegar to really shine, try it on top of a hunk of Vacche Rosse cheese, dotted across pumpkin risotto or even drizzled on ice cream for dessert.
Grazie Marion for including Mariangela’s DOP Traditional Balsamic Vinegar of Modena in your lineup. We recommend you try her balsamic condiments next!
