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Academia Barilla’s aged balsamic vinegars are personally selected in Modena, Italy, by a panel of top experts through blind taste tests. Made with grapes found only in Italy, all are distinguished by rich aromas, full-bodied flavor and sophisticated, well-structured taste—all due to the high quality of grapes, the wooden casks in which they age and the timing of the transfers from one cask to another. This balsamic vinegar of Modena was aged for three years in oak and cherry barrels; no sugar added. 17 oz.
The Culinary Trip of a Lifetime: Spend six days in a food-lover’s mecca. Find out more about our Culinary Tour of Parma, Italy, designed especially for us by Italy’s top culinary institute, Academia Barilla.
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Academia Barilla Balsamic Vinegar of Modena, 17 oz.
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$10.95
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In Stock
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- Aroma: tangy and sweet, with hints of fruits, oak and cherry wood.
- Taste: rich and full-bodied, very winelike.
- Texture: thick, sweet and pungent.
- Serving suggestions: balsamic vinegar of Modena has a thick texture that makes an ideal dressing for salads or a unique ingredient for slow-cooked sauces. Also wonderful marinade for chicken, beef, pork or game.
- Produced in Italy.
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Located in Parma, Italy, Academia Barilla is the first international center dedicated to presenting Italian culinary art to the world. Academia Barilla foods let you experience uniquely Italian delicacies, hand selected and perfected through centuries of tradition and innovation. Regional aged cheeses renowned for freshness and sophistication. Traditional cured meats of prized complexity. Small-batch extra virgin olive oils locally produced from handpicked olives and fresh with scents of ripening tomatoes and newly cut grass. Aged balsamic vinegars personally selected through blind taste tests to ensure the highest quality. Infused sea salts famous for their purity, hand harvested in the natural reserve of Trapani.
And for those planning a trip to Italy, Academia Barilla also offers cooking courses and houses a gastronomic library with treasured culinary documents and recipes dating back to the Italian Renaissance.
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