Ciro Balsamic Vinegar of Modena PGI – Arezan Collection

A round balsamic to finish burrata and carpaccio

A vinegar that is too acidic stings the throat and overwhelms the salad. This one is slightly syrupy, mahogany brown, with a round acidity: a few drops are enough on a burrata or a beef carpaccio.

What you will taste

• Texture: slightly syrupy, it coats the spoon.
• Aromas: woody, with notes of dried fig.
• Taste: bittersweet and tangy, on a fruity base.

How to use it

• A few drops over a burrata or a beef carpaccio.
• Reduced over low heat into a balsamic glaze, over strawberries or a panna cotta.
• As a vinaigrette, one part to three of olive oil, over rocket with shavings of Parmigiano Reggiano.

Where it comes from

This vinegar is part of Ciro's Arezan Collection. 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%.