The beauty of Italian dining comes from its simplicity: a transformative ability to turn short ingredient lists into powerful, breathtaking dishes. From handmade pasta to slow-cooked ragu, Italian flavours come from the time and care taken by chefs and producers.
Aceto Balsamico Tradizionale di Modena, or ‘Traditional Balsamic Vinegar of Modena,’ highlights this skilful dedication. This is no ordinary balsamic – and a visit to Bar Alto can help showcase this amazing product.
This traditional balsamic vinegar is a very dark, concentrated, and intensely flavoured product. Unlike the bottles you’ll find on supermarket shelves, it is only made in one location – the Acetaia del Cristo – and cannot be purchased anywhere else in the world.
Three generations of the same family create and protect the heritage of this traditional vinegar, which has received a Protected Designation of Origin certification.
The process is a long one, demanding care from start to finish. Aceto Balsamico Tradizionale di Modena is made from grape must, boiled down from the juice of Italian white grapes. After this, the balsamic is aged in wooden casks for up to 50 years, where it earns its syrupy consistency and sweetness.
The time this process takes, the skillful care used throughout, and the quality of the finished product all contribute to its high purchase price.
But the flavour? Priceless.