Aged Balsamic Vinegar of Modena PGI Acetaia Elsa

A few dark drops on your burrata, and the starter is ready

An ordinary vinegar stings and vanishes. This aged balsamic flows slowly, thick, with the sweetness of cooked grapes: a few drops are enough to lift a burrata, a carpaccio or strawberries. Keep it for finishing touches, off the heat.

What you will taste

• Texture: syrupy, it clings to the spoon.
• Aromas: concentrated grape and a woody note.
• Taste: bittersweet, tangy without aggression, a caramelised finish.

How to use it

• A few drops over a burrata or a beef carpaccio, just before serving.
• Over lightly sweetened strawberries, with a turn of pepper.
• As a vinaigrette: two spoonfuls of balsamic to four of olive oil and a pinch of fleur de sel.

Where it comes from

Elsa is an agricultural company in Solara di Bomporto, in the province of Modena, registered with the Balsamico Tradizionale di Modena consortium. It grows more than 100 hectares of vines (Lambrusco di Sorbara, Salamino, Ancellotta) across five farms, and its entire harvest is destined for balsamic vinegar. The PGI label “Aceto Balsamico di Modena” requires production in the provinces of Modena and Reggio Emilia, ageing in wooden barrels and an acidity of at least 6%.