Due to its advanced aging (density 1.35), the sweet tones are predominant with respect to the acid ones, despite its 6% acidity level, typical for this type of vinegars. As such, this product can be used on any type of dish. Applied on grilled meat, steamed vegetables, Parmesan Reggiano cheese, with fruit such as strawberries, pears, figs and as ice cream topping. Comes in a narrow, tall "Opera" bottle, packaged in an individual case, with no particular pouring spout.

Storage
This product does not expire. It can be kept at room temperature.

History of the Modena Balsamic Vinegar
To find the origin of the Modena Balsamic Vinegar we need to go back to the period of the Roman empire, when the simmered grape must, called "sapa" or "defrutum" was used in the kitchen as sweetener, substituting honey. During the Middle Ages, the acid taste became more popular, and the simmered, sweet must was reinvented and became vinegar.
The Renaissance was a period of great changes, with an increasing interest for bittersweet flavours, and the Modena vinegar became a refined and expensive condiment, giving a delicate touch to dishes in all the courts of Europe with its bitter and sweet tones.
In the middle of the 16th century, the region of Modena and Ferrara already counted with four different vinegars of the bittersweet type, but it was not until 1598 that vinegars, similar to the "balsamic" ones nowadays, were produced.
The word "balsamic" was born in 1747 and documented in writings, found in the Italian Courts of Modena. The term balsamic refers to balm, an aromatic substance with a strong smell, able to alleviate pain and produce a sensation of wellbeing.
The famous composer Gioacchino Rossini wrote to his friend Angelo Catelani in 1832 that the vinegar he had received was "certainly blessed with a distinctive refreshing and balsamic effect".