Balsamic Vinegar has taken the world by storm, it is one of the signature culinary products of Italy, considered the “Black Gold of Modena”.  To demonstrate its versatility, the Consorzio Tutela Aceto Balsamico di Modena brings the “Original Balsamic Week 2022” to Los Angeles from October 31st (yes, Halloween, no trick, all treat!) through November 6th.  Twenty restaurants are participating in this exploration of the glory of Balsamic Vinegar of Modena PGI, offering special dishes created by their chefs, that are enhanced with this very special vinegar, in perhaps new and unexpected ways.  Diners will get the chance to vote their favorite recipes on their website.

You might be very familiar with Balsamic Vinegar, but not know exactly why it is so unique and special.  As its popularity spread across the world, many imitations have cropped up, but the true Balsamic vinegar comes from Modena.  Its appeal directly comes from its ancient roots, recognized since 1046 as a “very perfect vinegar”, a gift given to the Emperor of the Holy Roman Empire.  Over the centuries, production of balsamic vinegar became an art, and was prized for its versatility, as a condiment and ingredient.  Almost 30 years ago, the Consorzio Tutela Aceto Balsamico di Modena came into existence, to help producers protect their unique vinegar, with the PGI (Protected Geographical Indication) seal, a guarantee of authentic and original balsamic vinegar.

This original balsamic vinegar is so prized among the locals of the region, that, according to tradition, when a baby is born, a set of barrels would be constructed and filled with a batch of vinegar, that aged as the child grew. This vinegar, a sort of liquid legacy, was to be used for special occasions throughout their lives, such as weddings and births.  

​Balsamic vinegar is intensely flavorful, made by blending cooked or concentrated grape must, which includes the skins, seeds and tannins, with wine vinegar, making for a dark and concentrated product.  The actual regulations specify the minimum percentage of grape must, from grapes that are indigenous to the Emilia-Romagna region, mandate production within the Modena and Reggio Emilia provinces, and the aging time in wood barrels.  The young and lighter-bodied Balsamic Vinegar of Modena is used as an ingredient in cooking, the older and more full-bodied “Aged” vinegar (over 3 years) is employed as a condiment, a finishing touch to fruit, salads, desserts and cocktails.  A drizzle goes a long way, elevating not just Italian dishes but many other cuisines as well.  It’s intense aroma and bittersweet taste adds balance, intrigue and depth to many dishes, from appetizers to dessert, plus a very nice twist to cocktails!

To kick off this special week in Los Angeles, a special 8 course dinner was presented at Emilia, that demonstrated the magic that the original Balsamic Vinegar of Modena PGI imparted to everything from cocktails to dessert.  Starting off with a beautiful and fabulous cocktail, the Negroni Balsamico Sbagliato, that tiny amount of balsamic vinegar really transcended the normal bitter herbal character of a Negroni.

Next up, what I consider an appetizer match made in heaven, Burrata con Cipolle all’Aceto Balsamico di Modena plus a salumi board (Tagliere di Salumi) accompanied by the Italian fried bread Gnocco Fritto and Piadina, paired with a Rosso Fosco Lambrusco Grasparossa di Castelvetro Secco.

The Primi Piatti, or first course, consisted of Risotto All Parmigiana e Goccie di Aceto Balsamico di Modena, paired with a Bartolomiol Brut Rosé, the balsamic added fragrance and a bridge to the fascinating curl of deep-fried Parmigiana cheese on top.  This was followed by the Tagliatelle fatte in casa al Ragu Bianco e Nero, basically a fresh egg pasta made in house, and the Housemade Ravioli Ripieni di Radicchio, Aceto Balsamico di Modena con Burro e Salvia, ravioli filled with radicchio and cheese, then tossed in butter and sage, drizzled with Balsamic vinegar, both paired with a Fattoria Zerbina Pietramora Sangiovese di Romagna.  Wow, that ravioli really came alive with the drizzle of balsamic vinegar, and softened the bitter edge of the radicchio, which made it more savory.

The main course was fish and beef, and this is where the unexpected balsamic transformation took place.  The Branzino All’Aceto Balsamico di Modena e Rosmarino, pan-fried fish with a lemon, caper, and touch of balsamic vinegar sauce, so subtle and intriguing, if you didn’t expect balsamic vinegar somewhere, you would wonder what that aroma and flavor was.  The Tagliata di Bue All’Aceto Balsamico di Modena is another perfect match, slices of beef drizzled with balsamic, a happy place for your mouth.  The fish was served with LVNAE Colli di Luni Vermentino, the beef with Campo dei Fiori Brunello di Montalcino.

The finale, dessert in three incarnations, Crema di Mascarpone all Salsa di Aceto Balsamico di Modena (Whipped Mascarpone), Gelato di Vaniglia e Parmigiano (Vanilla Gelato), and Fragola all Crema (Strawberries with whipped cream), paired with a Rosso Fosco Lambrusco Grasparossa di Castelvetro Amabile (sweeter version of the Lambrusco).  The meal, from start to finish, embodied all that the Balsamic Vinegar of Modena PGI brings to everything it touches, a mysterious swirl of black magic that holds you in its sensory grasp.

Jonathan, grandson of Chef-Owner Angelo Peloni, warmly greets diners, and the staff provides excellent service.

A drizzle of "black gold", the Balsamic Vinegar of Modena PGI

Pera al Forno Salad at La Bruschetta

Now, for your voting pleasure, I was served a sneak peek at La Bruschetta, a dish created specially for “Original Balsamic Week 2022” in Los Angeles.  La Bruschetta is a family-owned and run restaurant in the Westwood area of town, by Chef-Owner Angelo Peloni, with a loyal following among its customers, many who have come here since it opened in 1984.  Renowned for its authentic housemade and seasonal fare, such as the award-winning Lasagna Bolognese, La Bruschetta embraced both the season and the tradition with their Pera al Forno salad, arugula topped with Roasted Pear, Burrata, Speck and the Aged Balsamic Vinegar of Modena PGI.  The salad was perfectly balanced, between the sweet pear, creamy burrata, salty Speck, the magic wand was the balsamic vinegar, which bridged and transcended the sum of the individual ingredients.

For those who live in Los Angeles, check out the participating restaurants on the Original Balsamic Vinegar website, and vote for your favorite dish, highlighting the Balsamic Vinegar of Modena PGI, an original which can’t be duplicated.  Its precious flavor and fragrance are treasures, not only when wielded by chefs, but also when used creatively in your own kitchen, and remember, a little goes a long way.