The area of production of balsamic vinegar falls within the provinces of Modena and Reggio Emilia, in Emilia-Romagna, where there are ideal climatic conditions and grapes have the right concentration of sugars and acidity.
In 2009, the European Commission grants IGP status (Protected Geographical Indication), guarantee of origin for foods produced in specific areas, to balsamic vinegar, officially recognizing that the authentic balsamic can only be produced in the Modena and Reggio Emilia provinces.
The most common use of Balsamic Vinegar is with salads; however, it can also be used to season meat & fish, both as a marinade, before cooking, or to enhance the taste after cooking.
Balsamic Vinegar is exceptional with cheese especially well aged Parmigiano Reggiano.
In desserts as a treat, small amounts may be sprinkled on strawberries or vanilla ice cream for a completely unique culinary experience.
Cooked grape must wine.
Average Values per 100g: Energy 959KJ/225kcal, Fats 0g of which saturates 0g, Carbohydrate 51g of which sugars 51g, Protein 0.8g, Salt 0.05g.
Store in a cool dry place.
Piaceri Italiani Malta, The Magro Food Village, Xewkija, Gozo XWK 3000