Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

Italy’s region of Modena produces two distinct specialty vinegars with deceptively similar names: Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena share a common history and origin, but their similarities end there. In 1747, registries from the Duke of Este’s Cellars first recorded the difference between these two products. Not until the nineteenth century, were the two distinct recipes officially codified by the regional authority. Learn about how these two vinegar recipes differ in this video.

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Voices from Modena

Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

Producers of Balsamic Vinegar of Modena believe they have a duty to protect the product from imitators, and maintain the standards of aceto balsamico di Modena IGP, she is doing just that. Balsamic vinegar is a global ingredient now. For consumers, this popularity means they need to shop with care. There’s balsamic vinegar. And then there’s aceto balsamico di Modena IGP. In this video we hear from Giacomo Ponti, vice president at the Consortium for Protection of Balsamic Vinegar of Modena; Federico Desmoni, general manager at the Consortium for Protection of Balsamic Vinegar of Modena; and Cesare Mazzetti, vice president for the Consortium for Protection of Balsamic Vinegar of Modena.

 

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

A diner doesn’t need a knife to enjoy Massimo Bottura’s sous-vide short ribs. Borrowing a lacquering technique from the Japanese kitchen, the famous chef finishes these fork-tender pork ribs with several layers of balsamic glaze.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

At his restaurant Osteria Francescana in Modena, acclaimed chef Massimo Bottura recalls childhood memories of his own family’s Aceto Balsamico and reflects on the passion that drives his relentless creativity.

 

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

The producers of Balsamic Vinegar of Modena have achieved impressive success with a local product now loved around the world. But like many valuable ideas, Aceto Balsamico di Modena needs protection. Imitations abound, and they lack the guarantee of quality that distinguishes every bottle of Aceto Balsamico di Modena IGP. By securing the IGP designation, or Indicazione Geografica Protetta, for their product, the Aceto Balsamico producers of Modena and Reggio Emilia have taken action to protect and inform consumers and preserve their own heritage.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

For the people of Modena and Reggio Emilia, Aceto Balsamico is the flavor of home. Today, consumers can find Aceto Balsamico di Modena in shops and supermarkets around the world. Thanks to its versatily, it is a highly-prized condiment both for professional chefs and cooking aficionados. But in the not-so-distant past, many people from Modena would not leave the region without their own little flask just in case a dish needed enhancing with a few fragrant drops. In the homes of Modena and Reggio Emilia, shapely cruets etched with age dispense the condiment on specialties like Parmigiano Reggiano, carpaccio and grilled veal chops.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

Patience is a virtue in Modena. Like superb Parmigiano Reggiano, great Aceto Balsamico takes time. It takes time for wine grapes to transform themselves into the dark, suave and silky Aceto Balsamico di Modena, a condiment and cooking ingredient now prized worldwide. As with fine wine, production begins in the vineyards, with the harvest of plump, sun-ripened clusters. Regulations permit the use of seven local grape varieties, but the red Lambrusco and Sangiovese and the golden Trebbiano are the most important. The minimum maturation time is 60 days, but only if this phase lasts more than three yars, the finished product can boast the “aged” classification.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

Aceto Balsamico di Modena springs from a landscape of quiet beauty, an ancient territory ruled by the Dukes of Modena and Reggio in the centuries before Italy was unified. Defined by the majestic Apennine Mountains and the fertile plain of the River Po, the region retains captivating remnants of history.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

For centuries, the people of Modena and Reggio Emilia have transformed their wine grapes into the precious elixir known as Balsamic Vinegar. Historians can only speculate how this liquid treasure came to be—perhaps when someone put concentrated grape juice, a common sweetener, into a vinegar barrel, unwittingly launching a fermentation that produced a heavenly result.

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Balsamic Vinegar of Modena is the beloved vinegar produced from Lambrusco, Trebbiano and Sangiovese grapes in Italy’s Modena region. Aceto balsamico di Modena is the liquid signature of its place, a condiment steeped in tradition and inimitable in taste. Produced by many of the same families who have been making wine in the region for generations, this world-renowned vinegar is rich, fragrant and concentrated, delicious when bottled but improving with age. Join us on this multi-media series, A Chef’s Guide to Understanding Balsamic Vinegar of Modena.

Watch the full documentary and balsamic vinegar recipe demonstrations at http://www.ciaprochef.com/modena/

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The fruity tartness of Balsamic Vinegar of Modena and sweet creaminess of vanilla ice cream are a match made in heaven. In this Maple Balsamic and Candied Walnut Ice Cream recipe, I’m taking this classic combination to a new level. This ice cream is especially delicious served on top of an apple galette.

Recipe at: http://www.ciaprochef.com/modena/maplebalsamicicecream/

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Balsamic Bourbon BBQ Sauce

Fire up your next barbecue party with this tangy, sweet and delicious Balsamic Bourbon BBQ Sauce! The Balsamic Vinegar of Modena is the secret weapon in this BBQ sauce, and once you’ve tried it, you’ll want to make this recipe again and again.

Recipe at: http://www.ciaprochef.com/modena/balsamicbourbonbbqsauce/

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This Farro and Lentil Salad with Feta and Pistachios features dried apricots plumped in a warm honey balsamic garlic and herb dressing. Enjoy this healthy, hearty and delicious grain salad as a side or entrée.

Recipe at: http://www.ciaprochef.com/modena/farrosalad/

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Balsamic Vinegar of Modena is a Protected Geographical Indication of the European Union. That means it can only be produced exclusively in the Italian provinces of Modena and Reggio Emilia. A classic balsamic vinaigrette is a recipe everyone should have at the ready. I use a three-to-one ratio of olive oil to vinegar. This versatile vinaigrette is perfect for dressing heartier greens such as arugula or romaine, or for roasted vegetables.

Recipe at: http://www.ciaprochef.com/modena/balsamicvinaigrette/

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Cherry Balsamic Soda

Ditch the corn syrup and artificial flavors in canned soda and make this naturally delicious and refreshing Cherry Balsamic Vinegar Soda! Mix this cherry balsamic vinegar syrup with soda water for a tart and tasty twist on cherry soda, or with cola for an updated take on cherry Coke. The syrup is also a delicious ingredient in a cocktail.

Recipe at: http://www.ciaprochef.com/modena/cherrybalsamicsoda/

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One of Canada's most celebrated culinary contributions, poutine is a dish of French fries, beef gravy, and cheese curds. In this video, Chef Barbara Alexander shows you how to make Poutine with a Balsamic-Short Rib Gravy.

Recipe at: http://www.ciaprochef.com/modena/poutine/

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Balsamic Vinegar of Modena’s tart, fruity, sweet, and complex flavor makes it a great ingredient for perfectly caramelized roasted vegetables. Here I’ll show you how to make Balsamic Vinegar-Roasted Brussels Sprouts with Pearl Onions and Pink Peppercorns.

Recipe at: http://www.ciaprochef.com/modena/balsamicroastedbrusselssprouts/

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This Balsamic, Soy and Plum Marinade makes steak, chicken, salmon, or mushrooms to die for. In this video, Chef Barbara Alexander uses the marinade on some hanger steak and portabella mushrooms.

Recipe at: http://www.ciaprochef.com/modena/balsamicsoyplummarinade/

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Shrubs have become popular because of their refreshing zingy flavor. I’m going to show you how to make this beautifully colored Beet, Maple and Balsamic Shrub. You can enjoy this brightly flavored shrub simply mixed with sparkling water, or as an ingredient in a whiskey cocktail. Float a few extra pink peppercorns and a bay leaf to garnish.

Recipe at: http://www.ciaprochef.com/modena/beetbalsamicshrub/

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This versatile, tangy, spicy, Asian Balsamic marinade is great on chicken, pork or salmon. In this video, Chef Barbara Alexander uses the marinade on Chicken Wings.

Recipe at: http://www.ciaprochef.com/modena/asianbalsamicmarinade/

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