Exhibition of World Vinegar and Sweet and Sour
Staff Writer - September 30, 2007
The traditional balsamic vinegar from Modena tradition dates back almost one thousand years ago and is completely integrated into the region of origin. Known worldwide for its distinctive organoleptic characteristics and quality, the precious condiment will be at the center of the prestigious Gusto Balsamico (Balsamic Flavor) event, organized in Modena from October 5th to the 8th, 2007 by ModenaFiere in collaboration with Slow Food Italia. In addition, the event is being promoted by the Modena Chamber of Commerce, as well as the regional and provincial administrations, and has the financial backing of the Cassa di Risparmio di Modena and Banca Popolare dell'Emilia Romagna banks.
The event has the support of the Consorteria dell'Aceto Balsamico Tradizionale di Modena (Consortium of the Traditional Balsamic Vinegar from Modena, with headquarters in Spilamberto, as well as the producers' associations, but the exhibition will feature vinegars from all over the world. The great difference between regular wine vinegars and the balsamic vinegar from Modena is that this one is made with grape juice cooked before it starts fermenting. In any case, both products are obtained thanks to the effects of the acetic fermentation.
For more information, a complete program of the event, news and photographic archive, please visit the official web site.
Download the program (Italian only – PDF document, 863KB)
|Source: Gusto Balsamico Press Office
Daniela Severi cell. 334 1167744
Gea Scancarello cell. 338 2339410
Mary Luppino - Slow Food Emilia Romagna - cell. 338 3990309