Originating from the Modena region in northern Italy, the so-called “balsamic” vinegar (also known as “aceto balsamico di Modena”) is made from cooked grape must aged in barrels for at least 12 years. A condiment that stands out even more for its sweet and tangy taste, which many people love. It is the key ingredient in the traditional vinaigrette made with olive oil, salt and pepper, and is added to cold preparations, such as tomato mozzarella.
A test bench, 10 experts and 17 bottles
For each product, 10 experts were brought together with the aim of evaluating “visual qualities such as color and clarity, olfactory qualities and taste qualities such as persistence in the mouth” indicated UFC Que Choisir.
Among 17 bottles evaluated blindly, one of them stood out for “its harmonious and persistent taste”. With its “notes of dried fruits”, the consumer association is categorical: Terre d’Italia balsamic vinegar is the best. Rated 16.5 / 20, it is more precisely the vinegar “Aceco Balsamico di Modena IGP invecchiato”. A product whose maturation lasted at least three years (indicated by the word “invecchiato” written on the bottle, and means “aged” in French). This bottle is found in supermarkets and is sold for €34.32 per liter (at Carrefour). If among the bottles examined, 4 were from organic farming, this one is not one of them.
Terre d’Italia balsamic vinegar, a perfect product for cooking
In the kitchen and like all balsamic vinegars, this one is “ideal in association with mature cheeses, blue cheeses or string cheeses, with charcuterie dishes or ice creams preferably with creamy, hazelnut or pistachio flavors”. And yes, balsamic vinegar, with its slightly sweet and sour flavors (which balance between acidic and sweet), also enhances desserts! UFC Que Choisir also specifies that this vinegar would go very well with “egg or chocolate-based cakes”.
