In The Kitchen With Balsamic Vinegar of Modena PGI

photo by Scott Schuman

A few years back, Missy Robbins, the James Beard Award winning chef of Italian legends Lilia and Misi in Brooklyn, NY, hosted an intimate summer dinner at the Picnic Park on Governor’s Island, an oasis across the harbor from the Statue of Liberty. Right before the sunset painted the sky pink, a small boat ferried patrons across the waterway to a bespoke aperitivo hour and multi-course meal, cooked on woodfire, shared family style — highlighting Balsamic Vinegar of Modena PGI in each course.

Charred broccoli was showered with shaved Parmigiano Reggiano and drizzled with Modena Balsamic Vinegar, while slow-roasted tomatoes with coriander were brightened by a dash. Grilled lobster was gilded with a vinaigrette of brown butter and Modena Balsamic Vinegar, while grilled tuna and Tropea onions, as well as pork sausage dusted with fennel pollen found their foils by, you guessed it, Modena Balsamic.

It doesn’t take a famous chef and an entire menu designed around the lauded legacy of Balsamic Vinegar of Modena, to make an otherwise ordinary meal seem opulent. Chef Mike Friedman of Red Hen and All-Purpose Pizza in Washington, DC swears that Balsamic Vinegar of Modena PGI can delivers a sense of casual decadence, bringing richness and complexity to dishes without breaking the bank. He says he’s been impressed by Balsamic Vinegar of Modena bottlings with a similar ability to give that agrodolce (sweet-and-sour) effect to his dishes at a more approachable price.  “It has an amazing flavor, rounded, balanced with sweetness — it’s the classic (balsamic) flavor you’re looking for,” says Friedman. 

photo by Scott Schuman

At his restaurant, Aventino in Bethesda, VA, he utilizes Balsamic Vinegar of Modena PGI in a couple different ways: in vinaigrettes for salads, as a reduction to accompany a rich and savory liver dish, to marinate chicken or beef, and even as a finishing vinegar. And when it comes to meatballs, Friedman says Modena Balsamic Vinegar PGI is a total game-changer. “It not only gives moisture, but the acid counters the richness [of the meat], gives it depth of flavor.” and helps it caramelize." The natural sugars in the balsamic caramelize as the meatballs roast, making it almost like the Maillard reaction creating a nice crisp crust when searing a burger. 

photo by Scott Schuman

A little bit of Balsamic Vinegar of Modena goes a long way but so does changing how you use it throughout the meal. Balsamic glazed onions burst with flavor inside a grilled cheese or as condiment to a cheese plate. Friedman, who references his own pizza place, points out, “it’s best on a white slice (of pizza) — ricotta and mozzarella scream for Modena Balsamic”. But it’s also great with tomato sauce; a tablespoon in tomato soup adds depth to the natural sweetness and acidity already expressed in the fruit. 

photo by Scott Schuman

“Balsamic Vinegar of Modena reduces really well for glazes, but it’s also great in desserts — a drizzle over panna cotta, macerated strawberries, add cream, its award-winning! ”Rather than adding the traditional fortified marsala wine to zabaglione, a thick creamy Italian whipped custard, Friedman swaps in Balsamic. He vows to try Modena Balsamic on a slice of warm chocolate babka with vanilla ice cream next.

But Modena Balsamic isn’t assigned just to only Italian food — Friedman, an Italian-American Jew who grew up in New Jersey, adds Balsamic to Ashkenazi-style brisket to boost the onion-y/tomato-y flavor profile even further. He sees a place in French aigre-doux sauce and may give it a try in Thai sweet-and-sour stir fry too. So, try Balsamic Vinegar of Modena in unexpected ways, and you might be pleasantly surprised how a single pantry ingredient can transform your kitchen.