Balsamic Vinegar of Modena PGI and Grana Padano PDO

Pairings of Grana Padano PDO and Balsamic Vinegar of Modena PGI

Naturally, the combination of these two Italian excellences is not new and the result can be superlative: however, the consumer must orient himself in order to match the different types of Grana Padano with the most suitable Balsamic Vinegar of Modena, in order to always have the best taste experience. Whether you add drops of Balsamic Vinegar of Modena to a shaving of Grana Padano, or ‘dunk’ the latter in a cup of Oro Nero di Modena, the basic guideline is that as the more mature the Grana Padano becomes, the fuller and more intense Balsamic Vinegar of Modena it should be paired with, to the point of combining long-ripened Grana Padano with the ‘aged’ variants of Balsamic Vinegar of Modena.

Note: In the pairings suggested below, the Consortium Profile system. is used to identify Balsamic Vinegar of Modena PGI. Should the consumer/taster not easily find the mark, we invite them to look for a product with organoleptic characteristics that in any case match those of the relevant Consortium Profile level.