Dressing with Balsamic Vinegar of Modena IGP and Figs

Sweet, juicy figs meet a base of Balsamic Vinegar of Modena IGP (20%) and cooked grape must — a fragrant, intriguing condiment, brown and limpid in the glass, with a density of 1.30, round and full on the nose, decisive on the palate with a clear fig note. The natural companion to aged cheeses, white meats and ripe autumn fruit.

This is not a Balsamic Vinegar of Modena IGP — it is a condiment with Balsamic Vinegar of Modena IGP. The protected ingredient enters at 20%, alongside cooked grape must, concentrated fig and a touch of natural fig aroma. The result keeps the depth of the IGP base and lets the fig sit on top of it as a distinct, recognisable note rather than as a flavouring lost in the structure.

Acetaia Malpighi has worked balsamic in Modena since 1850. The fig dressing belongs to their range of flavoured condiments and is designed for the classic Italian aperitivo board: aged Pecorino, Parmigiano Reggiano well into its ageing, white meats, and fresh or candied fruit — figs, melon, dried apricots.