A Chef's Guide to Understanding Authentic Balsamic Vinegar of Modena
Napa, CA – Discover Italy’s region of Modena in The Culinary Institute of America’s new documentary, . Then come back to the kitchen and discover creative at .
The , filmed on location in the celebrated Modena region, explores Aceto Balsamico di Modena, the liquid signature of its place and a condiment steeped in tradition. From the history of Balsamic Vinegar of Modena to an overview of how it’s made to interviews with producers and Chef Massimo Bottura, delves into the world of this internationally renowned vinegar. Videos in this documentary series include:
accompany the series, featuring Chef Barbara Alexander at The Culinary Institute of America demonstrating how to cook with Balsamic Vinegar of Modena. All recipes are downloadable and demonstrated in streaming video. The original recipes created for this new series include:
Chef Alexander developed recipes to inspire others to think creatively when cooking with Balsamic Vinegar of Modena. “It’s tart, fruity, sweet, and complex flavor makes it a great ingredient for a variety of applications, from perfectly caramelized vegetables to a rich marinade for meats,” she says.
The Consorzio Tutela Aceto Balsamico di Modena (Consortium for the Protection of Balsamic Vinegar of Modena) sponsored the program to promote the value of the product as well as its authenticity, safety, traceability, and labeling guaranteed by the European trademark protection. The campaign champions awareness about authentic Balsamic Vinegar of Modena and encourages consumers to choose protected products over their counterfeits.
“The partnership with The Culinary Institute of America is one of the most important parts of our U.S. project,” says Federico Desimoni, general manager of the Consortium. “We want to transmit the added value of this product that is deeply rooted in the tradition of our territory. We are very pleased by the results our collaboration with the CIA is generating, and we are sure that chefs and foodies will appreciate the final result.”
The video series was produced by the CIA’s Digital Media team, which has won two James Beard Awards for Best Webcast. View the module at .
Photo Captions and Hi-Res Images:
Top Photo: The CIA’s newest documentary explores Balsamic Vinegar of Modena, the beloved vinegar produced from seven different grape varieties in Italy’s Modena region. (Photo credit: John Barkley)
Photo 2: At his restaurant Osteria Francescana in Modena, acclaimed chef Massimo Bottura demonstrates how he uses Aceto Balsamico in his own kitchen. (Photo credit: John Barkley)
Photo 3: Learn how wine grapes transform themselves into the dark, suave and silky Aceto Balsamico di Modena, a condiment and cooking ingredient prized worldwide. (Photo credit: John Barkley)
Photo 4: Back in the kitchens of The Culinary Institute of America, Chef Barbara Alexander shows us how to make Balsamic-Roasted Brussels Sprouts. (Photo credit: John Barkley)
Photo 5: Chef Barbara Alexander shows us creative ways to use Balsamic Vinegar of Modena with this Farro and Lentil Salad with Balsamic Apricots. (Photo credit: John Barkley)
Media Contact:
Claudia Ramer
Digital Media Manager
707-967-2509
Claudia.Ramer@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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