Balsamic Vinegar of Modena P.G.I.

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PGI means it's the real deal, as for quality, don't know.

To obtain the PGI mark, Balsamic Vinegar of Modena must be produced and matured exclusively in the territories of Modena and Reggio Emilia.
 
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The PGI indicates that the name of the place(s) stated on the product, balsamic vinegar in your case, is the name of the place(s) where it has been produced. So, yes, it's a really big deal, quality included.

Accademia Italiana di Cucina Pandolfini
 
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Dagger,

I use non PGI balsamic from Costco to make glazes and sauces. The PGI is usually too pricey. Mixed with honey and fruit preserves and wine then reduced over slow heat, makes a very nice sauce to pour over chicken, pork or whatever.
 
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A drizzle on sliced strawberries with a small dollop of creme fraiche.
I like the strawberries to be very cold and sweet so sometimes paint them with simple syrup and allow them to sit in the fridge for a bit.
Goes without saying the vinegar is room temp ( home kitchen room temp not the bakery or BOH room temp lol ;-)

mimi
 
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I have used it in sauces, glazes, syrups, marinades, and even soup such as Ribollita (Tuscan White Bean Soup)... and for wayyy out of the box... dessert...

Gelato Modena,  Italian Balsamic Vinegar Ice Cream with fresh Strawberries and cracked Black Pepper
 
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I use it for marinades too and I roast potatoes or Brussels sprouts with it. Spinach salad with strawberries and balsamic. Sometimes I add it to onions as they caramlize. Recently I made balsamic braised pot roast. I suggest getting cheap balsamic for something like that.

Make a syrup with balsamic and sugar, reduce until it's a nice syrupy consistency and then drizzle over ice cream or cheesecake.
 
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A drizzle on sliced strawberries with a small dollop of creme fraiche.
Make a syrup with balsamic and sugar, reduce until it's a nice syrupy consistency and then drizzle over ice cream or cheesecake.
Been having that for the last week or so. Home made strawberry vanilla ice cream with balsamic/ sugar reduction. Strawberries have been abundant at my farmers market so. . . 

If you can get very fresh imported parmesan, drizzle on thick aged balsamic on chunks. Parm isn't just to garnish. 

Reduce balsamic with brandy and apricot marmalade for grilled pork or a roasted rack. Possibilities are endless, as others have mentioned. Sauces, glazes, marinades, drizzle on soups and salads.

On fresh tomato slices with basil, olive oil, S&P, is the most basic. 
 
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balsamic reductions? I know the really good stuff is very expensive and thick. So far best I have tried was trader joes so kind of interested to see how this fancy stuff is.
 
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You can make your own reduction really easy.

Mix 2 dl balsamic vinegar and 1/2 dl runny honey in a pot and reduce to the thinkness you want,
 
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balsamic reductions? I know the really good stuff is very expensive and thick. So far best I have tried was trader joes so kind of interested to see how this fancy stuff is.
I'm not a "pro," but I'd use the "expensive and thick really good stuff" as a dressing or condiment on already prepared food. If it's as good as the precious aged bottle I imported from Italy, then go ahead and drink it by the (tea) spoonful. /img/vbsmilies/smilies/crazy.gif

Enjoy

@Koukouvagia  /img/vbsmilies/smilies/smile.gif  

@JAH42  That sounds good too, but I'd eat asparagus with almost anything. Chocolate, even. I love asparagus. 
 
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They do have version of it aged 12 years but $99, not good for someones only use has been color for easter eggs, making coleslow and as a trap for flying bugs apple vinegar. Thanks looking forward to giving it a try other than salad dressing.
 
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