Where does traditional balsamic vinegar come from?

Traditionally-produced balsamic vinegar is a protected designation of origin product from Modena in northern Italy; it's official name is Aceto Balsamico Tradizionale di Modena PDO.

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Ravioli with Balsamic Vinegar

Name: Cheese Ravioli with Balsamic Vinegar & Brown Butter
Yield: 2
Cuisine: Italian
Ingredients: 450g cheese ravioli; 100g salted butter; Traditional balsamic vinegar, for drizzling

Ravioli with balsamic vinegar and brown butter is my go-to when I’m really busy but want something delicious (and slightly indulgent) for dinner. It doesn’t get much simpler than three ingredients, but that means they have to be the very best, there’s nowhere for second rate produce to hide. I use Pastabilities four cheese ravioli, toss with great butter (thank you Pepe Saya) and drizzle over the best Aceto Balsamico Tradizionale di Modena I can afford, and dinner is served! Aged in small wooden barrels for at least 12 years, the traditionally-produced balsamic vinegar of Modena is expensive, but a little of this intensely-flavoured, sweet-sour syrup goes a long way. You’ll know it’s the real deal by the bottle size (100ml) and shape (see the photo) no other bottle can legally be used. I buy my traditional balsamic vinegar from Acetaia di Giorgio, the vinegar producer I take my Modena food tour guests to visit for a tour and tasting of the precious barrels stored in the attic of the family’s historic villa. You can order online if you’re not visiting Modena anytime soon (though it’s much more fun being there in person with me). Scroll down for a video of the highlights of my Italian food tour including Modena, and to learn more about Traditional Balsamic Vinegar in the FAQ below. Add a scattering of freshly grated Parmigiano to your ravioli with balsamic vinegar if you like, pour a glass of Tahbilk viognier and enjoy!

Serves 2

Ingredients

450g cheese ravioli
100g butter
Traditional balsamic vinegar, for drizzling

Method

Bring a large saucepan of well-salted water to the boil (10g salt/litre water).
Meanwhile, melt butter in a large, high-sided frying pan then continue heating it for a few minutes more until it turns caramel in colour, swirling it around so it colours evenly. Remove from heat and set aside.
Cook ravioli for 3–4 minutes, until they float to the top of the water.
Return frying pan to the heat, drain ravioli and add to the frying pan.
Swirl to coat well in the brown butter.
Transfer to a platter, drizzle with balsamic vinegar and serve.

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Italy Food & Wine Tour Highlights

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.

What is traditional balsamic vinegar and where does it come from?

Traditionally-produced balsamic vinegar is a product with protected designation of origin from Modena in northern Italy; it’s official name is Aceto Balsamico Tradizionale di
Modena PDO.

What does traditional balsamic vinegar taste like?

Traditional balsamic vinegar has an intensely sweet-sour flavour and a thick syrupy consistency.

How is traditional balsamic vinegar made?

Aceto Balsamico Tradizionale di Modena is aged in small wooden barrels for at least 12 years, often much longer.

How do you know if you're buying authentic traditional balsamic vinegar?

You’ll know it’s the real deal by the bottle size (100ml) and squat shape (see the photo) no other bottle can legally be used. You’ll also know by the price, as it’s usually $80-$100/100ml, but a little goes a long way and it’s well worth it.