Balsamic Vinegar of Modena: How To Choose the Real Thing and a Simple Raspberry Dessert
Last week, I had the pleasure of attending a beautiful balsamic vinegar tasting at the Vancouver Club, hosted by @acetobalsamicodimodenausa, @wine_and_travel_italy, and @demandre_com. The event brought together local media, chefs, and creators to explore the world of Balsamic Vinegar of Modena and how to enjoy it in recipes.
The experience was inspiring, educational…and absolutely delicious. I left wanting to share what I learned, so I put together this blog post to share the key things I discovered at the tasting, along with a simple and elegant dessert inspired by the dishes we enjoyed at the event.
What Makes Balsamic Vinegar of Modena Special
Balsamic Vinegar of Modena is often called “black gold”, and after this tasting, I completely understand why! It is one of Italy’s most famous agri-food products, and what makes this vinegar so special is its combination of tradition, terroir, and craftsmanship.
It can only be produced in Modena and Reggio Emilia, two provinces in Italy with a unique climate that influences the flavour of the vinegar. Balsamic Vinegar of Modena is made by cooking and concentrating grape must which is then blended with wine vinegar. The grapes used for balsamic vinegar are only used from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni vines. The mixture then goes through the acetification process and a long maturation period in wooden barrels made of oak, chestnut, mulberry, or even juniper.
Even the minimum aging requirement is strict: at least 60 days, though many producers age theirs for years. When aged three years or more, it may be labelled Invecchiato, meaning aged. Introduced in 2025, there is a new Riserva designation, where some vinegars are aged for a minimum of five years.
Thanks to these careful methods, Balsamic Vinegar of Modena has become one of Italy’s most exported food products, celebrated worldwide for its versatility. It can brighten a salad, add depth to meat and seafood, finish a dessert, or even be used in a cocktail!
What To Look For When Buying Balsamic Vinegar of Modena
With so many bottles available on store shelves, it can be difficult to know which balsamic vinegar is authentic. Thankfully, there are a few simple things to look for.
The most important marker of authenticity is the IGP/PGI stamp. This certification stands for Indicazione Geografica Protetta, or Protected Geographical Indication. This label guarantees that the vinegar was produced in Modena or Reggio Emilia using the traditional methods outlined in the official regulations. It is your sign that the product has passed strict quality tests before being bottled.
When in doubt, always look for the PGI stamp. It is the easiest way to ensure you are purchasing true Balsamic Vinegar of Modena.
A Recipe Inspired by Balsamic Vinegar
One of the most memorable dishes we tried at the tasting was also the simplest: a single fresh raspberry filled with a drop of balsamic vinegar inside. It was bright, refreshing, and surprisingly complex, and particularly different compared to the classic balsamic vinegar and strawberry combinations.
So when I came home, I wanted to recreate that flavour pairing using ingredients I had on hand. I created this delicious sweet, tangy and savoury dessert for Raspberry Sorbet with Vanilla Ice Cream and Balsamic Vinegar of Modena.
This recipe is so simple and is very fresh, cleansing, and beautifully balanced. It is the kind of dessert that feels simple yet elegant, and it makes a lovely palate cleanser after a meal. I really enjoyed this recipe in our cool fall weather, but I can’t wait for summer when I can make this more frequently!
Enjoy Balsamic Vinegar of Modena in your Kitchen
If you have never tried authentic Balsamic Vinegar of Modena before, I highly recommend picking up a bottle with the PGI stamp and experiencing its beautiful balance for yourself. It is a simple way to elevate everyday cooking and enjoy a taste of Italy at home! You can find it in specialty food stores and Italian grocery stores.
Enjoy the best of the season, every day! 🌿
Get the Recipe: Raspberry Sorbet with Vanilla Ice Cream and Balsamic Vinegar of Modena
Raspberry Sorbet with Vanilla Ice Cream and Balsamic Vinegar of Modena
Ingredients
- 5 cups frozen raspberries whole
- 3 tablespoons Balsamic Vinegar of Modena plus more for drizzling on top
- Vanilla ice cream
- Mint for garnish
Instructions
- Add the frozen raspberries to a high-speed blender (such as a Vitamix) along with the 3 tablespoons Balsamic Vinegar of Modena. Blend until a smooth sorbet forms.
- Scoop the sorbet into an airtight freezer container. Place in the freezer for 30 minutes to firm up.
- Once firm, use an ice cream scoop to place a scoop of sorbet into a serving bowl. Top with a scoop of vanilla ice cream and a drizzle of Balsamic Vinegar of Modena. Finish with a sprig of mint and enjoy!
Nutrition
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