LUSTRO Modena balsamic vinegar

Balsamic vinegar of Modena

The origin of this precious seasoning dates back more than 2000 years, indeed the Roman APICIUS in his “De Re Coquinaria” indicates the use in at least 60 dishes. Balsamic Vinegar of Modena is obtained by the slow fermentation of cooked must from grapes from its area of origin appropriately mixed with percentages of strong wine vinegar. 

Naturally it is aged and refined in small wooden barrels of different species such as oak, chestnut, mulberry, etc., respecting the uses of its production area. Its use is very extensive, from appetizers to desserts.