THICK BALSAMIC VINEGAR OF MODENA PGI 4 GOLD MEDALS

Mussini's 4 Gold Medals Aceto Balsamico di Modena IGP, known as Il Denso due to its high density, has a syrupy consistency, a dark and shiny colour with reddish reflections. The aroma reveals intense notes of noble woods, as well as plum and vanilla, and the flavour is balanced and harmonious, lingering on the palate.

You can use it on boiled or grilled vegetables, roasts, cooked meats, and grilled or cooked fish. Also try it on omelettes, prawns, seafood, aged cheeses, caviar, fruit salads, and desserts.

Ingredients: wine vinegar and cooked must.

Average density: 1.3

Acidity: 6%

Origin: Modena, Emilia Romagna region

These are the three fundamental secrets that, from generation to generation, are passed down in Casa Mussini to guarantee a unique and inimitable balsamic vinegar, as well as other sophisticated condiments: high-quality musts sourced only from selected vineyards (Trebbiano, Lambrusco Grasparossa and Ancellotta); the right soil for cultivating vines with a strong character; and the care taken in the preparation and ageing of each product.

Casa Mussini

As is often the case in Modena, Casa Mussini also has a history rooted in the past. Mussini's originality lies in the story of its founders: two maternal cousins who, having grown up in rural Modena and shared a professional career in the ceramics world, at a certain point felt a strong desire for independence and the desire to reclaim a land and a culture that have so much to offer in terms of quality of life. Thus began a commercial activity named after the Mussini mothers, who since 1909 had been dedicated to the production of Balsamic Vinegar of Modena in the family's vinegar factory in Magreta.

Over time, Mussini acquired knowledge, experience, and skills, capable of following in the footsteps of tradition while applying the most modern technology and contemporary tools, combined with a deep understanding of current food trends for a product in constant improvement.

Today, Mussini's strength lies in the original fusion of its apparent contradictions: respect for tradition and a taste for experimentation; attachment to the past and a vision for the future; appreciation of local culture and openness to international palates. A dual soul that is also reflected in the current owners: Giorgio, who interprets external stimuli into original recipes, and Gabriele, who handles the design to offer products capable of standing out at the point of sale for their style and personality.