Great Taste, 2 Gold Stars for Modena PGI Bordeaux Balsamic Vinegar

Acetaia Malpighihas been named among the best food and beverage producers globally this year, winning the coveted Great Taste Award [2 Gold Stars] from the Guild of Fine Foodfor its "Bordeaux" Balsamic Vinegar of Modena PGI.
The jury – composed of over 500 international experts including chefs, food critics, buyers, and industry journalists – blindly evaluated over 15,000 products from 116 countries. In this rigorous context, the examination session conducted in Italy as part of Great Taste in Italy crowned the PGI Bordeaux Malpighi with a description that reads like a tribute to haute cuisine:

«An excellent balsamic vinegar with a deep flavor reminiscent of date molasses, with a pleasant and balanced acidity: the recognizable notes of the barrel and the sweet notes of the must stand out. An extremely versatile product with a clean flavor, fruity on the nose and soft on the palate. A well-balanced vinegar, with a subtle but flavorful caramelization. The overall effect is that of a quality vinegar. which possesses elegance and balance, with a long persistence in the finish.» — Official Jury of the Great Taste Awards

 

This international recognition confirms that loyalty to one's roots always pays off.
The PGI Bordeaux is born in the heart of the family farm, the Tenuta del Cigno: twenty hectares on the outskirts of Modena where Lambrusco and Trebbiano grapes are grown, harvested Hand-crafted and cooked in an open vessel over a direct flame, just as our founder Pietro did in 1850.
Combined with select wine vinegar, the must is left to rest and mature in fine oak barriques. The result is a jewel of high density (1.35), with a deep brown color and a clear appearance, characterized by a velvety flavor and a rounded, full-bodied aroma. A 100% natural product, free from caramel, colorings, or synthetic additives.

«We are a family business now in its fifth generation, where passion, strong values, and an ancient tradition guide us every day. We are honored to receive this important recognition: it demonstrates once again how the culture of Balsamic Vinegar speaks a universal language, capable of thrilling the most refined palates on the planet." — Massimo Malpighi, President of Acetaia Malpighi

 

How to enhance PGI Bordeaux in the kitchen
Intended for those who love to experiment and combine ancient traditions with contemporary intuitions, PGI Bordeaux proves to be an extraordinarily versatile ingredient. Eclectic:

• Raw on meat and fish: perfect for degreasing and enhancing a Fassona tartare, a grilled beef steak, or a sesame-seared tuna fillet.
• First courses with character: a finishing touch on risottos creamed with 36-month Parmigiano Reggiano or on pumpkin and amaretto tortelli.
• Aged and blue cheeses: sublimely contrasts with Parmigiano Reggiano, Gorgonzola DOP, and bloomy-rind goat's cheeses.
• Experimentation Desserts and fruit: amazing with fresh strawberries, homemade ice cream, berries, or paired with dark chocolate mousse.