Aceto Balsamico di Modena IGP 250 ml — Monari Federzoni

At a glance

Aceto Balsamico di Modena IGP Monari Federzoni 250 ml is a sweet-and-sour Italian condiment with Protected Geographical Indication, produced in Modena by the historic house Monari Federzoni (since 1912). Acidity 6%, black label, made from wine vinegar and concentrated grape must. Case of 6 units, ideal for restaurants, pizzerias, hotels and delicatessens. LAPA supplies hospitality professionals across Switzerland.

What is Aceto Balsamico di Modena IGP

Aceto Balsamico di Modena IGP is a sweet-and-sour condiment made by blending a sweet part — cooked or concentrated grape must — with an acidic part, wine vinegar, with possible addition of caramel (E150d) up to a maximum of 2% to darken the colour. Its characteristic taste comes not from long maturation but from the balance of sweet and sour. The specification allows 20% to 90% grape must and 10% to 80% wine vinegar, with blending and resting in wooden containers for at least 60 days. This version has an acidity of 6%.

Origin and Consortium

Aceto Balsamico di Modena was entered in the European register of Protected Geographical Indications (IGP) on 3 July 2009. Production takes place in the territory of the provinces of Modena and Reggio Emilia, where blending and ageing must occur. The product is protected by the Consorzio Tutela Aceto Balsamico di Modena, formed in 2013. With around 100 million litres produced each year, over 90% of which is exported, it is one of the best-selling products in the European Union.

The producer Monari Federzoni

Monari Federzoni is a historic producer from Modena, founded in 1912, specialising in vinegars and balsamic condiments. The company is now an international benchmark for Aceto Balsamico di Modena IGP. This format is distributed by Ferraiuolo Foods SRL. LAPA brings the product directly to Swiss hospitality professionals.

Organoleptic characteristics

The profile is sweet-and-sour and balanced, with a noticeable density typical of the concentrated starting musts. The Monari Federzoni black label identifies a structured, full-bodied line with a bold taste, suited both to raw use and to quick reductions. To preserve its aromas and complexity it should not be cooked for long, but added at the end of cooking.

Technical specifications

• Format: 250 ml bottle
• Packaging: case of 6 units
• Acidity: 6%
• Ingredients: wine vinegar, concentrated grape must, colour E150d (caramel)
• Allergens: contains SULPHITES
• Origin: Italy (Modena)
• Producer: Monari Federzoni — Distributor: Ferraiuolo Foods SRL
• Barcode: 8003185006012

Uses in professional kitchens

• Raw over Parmigiano Reggiano shavings and aged cheeses as a plate finish.
• As a quick reduction for glazes on meats, boiled dishes and game.
• With fish and shellfish, added at the end of cooking.
• Over grilled vegetables, gourmet salads and caprese.
• In pastry and over fruit: strawberries, peaches and tropical fruit for a sweet-and-sour contrast.

Pairings

It pairs superbly with Parmigiano-Reggiano, boiled meats, meat and fish. On hot preparations it enhances rich and fatty dishes; cold, it accompanies vegetables, salads and tangy cheeses. The golden rule: do not cook it for long, so as not to disperse its aromas and structure.

LAPA logistics and delivery in Switzerland

LAPA supplies restaurants, pizzerias, hotels and delicatessens with direct deliveries to the country's main areas, including Zurich, Geneva, Basel and Lugano. For areas not covered we rely on carriers such as Planzer and Swiss Post. The 6-unit case format is designed for the fast restocking of professional kitchens.

Who it's for

Designed for chefs, restaurateurs, pizzerias, hotels and delicatessens looking for a versatile IGP balsamic with good value for money, for daily use both in the kitchen and for plating.