Today we were gathered at one of Vancouver Club’s festively decorated ballrooms to learn more about balsamic vinegar, specifically Aceto Balsamico di Modena.
This is a product that is built into the history of Italy since 1747, and is the result of centuries-old craftsmanship and an inimitable recipe.
Here, we got to meet a few of the faces behind the consortium of Balsamico, whose duty is to preserve and protect one of most well known and beloved Italian products made from a blend of grape mass cooked and concentrated, plus wine vinegar. It can only be made in two provinces, which is protected by the European Union. And is a shared property of the people, and part of Italy’s heritage with 90% of the balsamic in the world coming from Modena.
Aceto Balsamico di Modena can be aged, resulting in three distinct vinegar categories.
The original is aged and matured for a minimum of three years. The next level is aged between 3-5 years. And “Reserve” is the title bestowed on any balsamic aged beyond 5 years. The latter of which not many know of or get to try, but we did here today.
Like wine, balsamico is blended and matured in wood. Different ratios are what makes it taste different, with the ability to curate it into being more pungent, thicker, or sweeter. This is dependent on the percentages used in the blend of grape mass and/or wine vinegar.
As guests entered the event space we were welcomed with one of two cocktails mixed with Aceto Balsamico di Modena. There was no hiding the star ingredient in either.
The Milano Modena was a mix of Campari, Sweet Vemouth, and the Aged Vinegar. With the Campari on the forefront it reminded me of a negroni, but more on the bitter and savoury side.
The Vinegar of Modena Spritz was Balsamic Vinegar, Brown sugar syrup, Grappa, and Pomegranate juice; topped with Rose Sparkling wine. Light and bubbly it looked like rum and coke with the slightly bitter vinegar finish. This was definitely one that grew on you the more that you sipped at it.
When time, guests were asked to simmer and take in the premiere of the short film “Modena Balsamic Genius, a cinematic journey through Modena”. This was produced by the Consortium Balsamic Vinegar of Modena and directed by Carlo Guttadauro. It was equal parts history and art, with the balsamic acting more as a versatile accessory.
It spoke to its origins and explained the term “Genius” used; being linked to land and natural factors, weather and community; plus the capability of each person.
The rest of the lunch was a standing service with small bites passed and a pasta station.
To start we had our balsamic over scoops of ricotta, that looked like balls of ice cream. I just could have used a base to cut into the richness of the cheese. Steadily the pairings became more advanced and the balsamic more evolved in each.
The vegetarian Beet & Burrata Tartlet had toasted hazelnuts and Aceto Balsamico di Modena IGP vinaigrette. A little on the bland side, I could have used some of the ricotta above here, for some depth. This was the most savoury bite of the batch.
Not for everyone, but I liked the Warm Goats Cheese Tart & Aceto Balsamico di Modena IGP with caramelized onion jam, puff pastry, thyme, and comté cheese. I thought the sharpness of both the blue cheese and balsamic made a great contrasting pairing, where one cuts into the other.
Similarly, at the raspberry station the tart fruit cuts too into the sweetness of the balsamic vinegar. Here, it was fun to gingerly pour vinegar into the hole of the raspberry.
I was disappointed to only get half of the Pan Seared Scaliop & Aceto Balsamico di Modena IGP at a time, sitting in a butternut squash purée with brown butter emulsion and crispy sage. Although in hindsight, I could have just as easily gone back and got another half to make a whole. This had a similar, if not the same flavour profile as the pasta below.
The show stopper was the Butternut Squash Ravioli & Aceto Balsamico di Modena IGP with brown butter emulsion and crispy sage. Already cooked, half the fun was watching the pasta get heated in a pan and coated with the balsamic sauce. The pasta was sweet from butter, butternut squash, and the vinegar. Whereas I wanted something more acidic and tangy to cut into the richness, and there was not enough sage to help with this endeavour. Although, the texture had me going back for seconds and thirds.
And for dessert there was Vanilla Ice Cream with aged Aceto Balsamico di Modena IGP.
In conclusion, this was a terrific way to get better acquainted with Aceto Balsamico di Modena IGP. Not only appreciating its historic past, but appreciating its bright future in all the ways you can enjoy it daily.
