Grateable Balsamic Vinegar of Modena PGI Sphere
The Ball-samic Sphere by Terra del Tuono is a solid form of Balsamic Vinegar of Modena PGI (93%), naturally set with agar-agar so it can be grated, ground or sliced directly over the plate. It releases a shower of glossy sweet-and-sour flavour, turning a simple finish into a piece of edible theatre. Each 75 g case offers 4% acidity, is vegan-friendly and is made in Italy in Reggio Emilia.
What the Balsamic Sphere Is
The sphere reinterprets a centuries-old condiment in a brand-new format. Inside is genuine Balsamic Vinegar of Modena PGI, cooked grape must and wine vinegar to the PGI specification, held together by agar-agar, a plant-based gelling agent extracted from algae. The result is a firm, sliceable mass that keeps the unmistakable balsamic aroma while giving the chef full control of dose and presentation.
Geographic Origin
Balsamic Vinegar of Modena PGI is historically rooted in the provinces of Modena and Reggio Emilia, recognised by the European Union in 2009. Terra del Tuono works within this protected territory, where the local microclimate favours the slow oxidation and summer evaporation that shape the vinegar.
The Producer
Terra del Tuono is a family-run vinegar house in Reggio Emilia that has produced one of the most authentic balsamics of the Emilian tradition since 1892. Production methods are handed down from generation to generation, combining respect for the territory with the creativity behind innovative formats such as this grateable sphere.
Sensory Profile
The sphere carries the rounded, mature character of balsamic vinegar: a balance of sweet and sharp notes, dense body and a persistent finish. Grated, it dissolves slowly on warm dishes; sliced, it adds a glossy, jewel-like garnish.
Professional Uses
Grate it over shavings of Parmigiano Reggiano PDO for a classic sweet-savoury contrast. Use it as a finish on risotto alla parmigiana, on raw meat and fish carpaccio, on burrata with cured ham, and over fresh fruit such as strawberries or on ice cream for dessert. A light hand is enough: a few grams per portion, always added raw at the end of plating.
Common Mistakes to Avoid
Never expose it to prolonged cooking or direct heat: high temperatures evaporate the volatile compounds and flatten the aroma. Do not serve accompanying cheeses or dairy straight from the fridge; bring them to room temperature first. Do not confuse PGI balsamic with the Traditional PDO, which is aged for at least 12 years with no added wine vinegar or caramel.
Pairings
The sphere pairs naturally with aged cheeses, cured meats, fresh burrata and stracciatella, grilled vegetables, salads and desserts. It also works alongside extra virgin olive oil, Parmigiano Reggiano and San Daniele ham for a complete antipasto board.
LAPA Logistics and Delivery
LAPA ships this product across Switzerland from its central warehouse in Embrach (Zurich), where ambient specialities are stored under controlled temperature and humidity. The LAPA refrigerated fleet serves Zurich, Winterthur, Uster, Dubendorf, St. Gallen, Frauenfeld, Basel, Bern, Lucerne and the canton of Aargau. For Ticino, French-speaking Switzerland, Valais and the Grisons, dry shipments are delivered within 24 to 48 hours through partner couriers such as Swiss Post, Planzer, Galliker and Camion Transport.
Who It Is For
Designed for restaurants, pizzerias, hotels, gastronomies, pastry shops, gelaterias and Italian delicatessens, as well as private gourmets who want a distinctive, theatrical balsamic finish on the plate.
