Essay Overview: Aceto Balsamico Tradizionale di Modena or the Traditional Balsamic Vinegar of Modena, gives new meaning to the term ‘slow food’.
It takes a minimum of twelve years of maturation to create the concentrated Aceto Balsamico, made from the cooked grape must, grown in the territory of Modena in the Emilia Romagna region of central Italy.
The traditional balsamic vinegar consists solely of the cooked grape must and only from grapes grown in the Modena territory, which gives the product its IGP status which is the certification for its quality and origin.
Word Count: 1000
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Content: Artisans, Italian traditions, Italian food, Italian culture, slow food, agriculture, regional cuisine, sustainable travel, cultural travel, gourmand, gourmet travel experience, Made in Italy, Modena, Emilia Romagna region