Balsamic Vinegar and Parmigiano Reggiano: the perfect combination of two Italian excellences

Balsamic Vinegar of Modena and Parmigiano Reggiano cheese are two of the most iconic products of the Italian gastronomic tradition. Both boast a centuries-old history and an artisanal production process that guarantees their quality and uniqueness. But only when combined together do they reveal their full potential: the contrast between the velvety sweetness of the balsamic and the sapidity of the Parmigiano creates a perfect balance of flavours.

The combination of these two products is not a coincidence, but comes from a long Emilian tradition, where the intense flavour of Parmigiano Reggiano is enhanced by the aromatic complexity of Balsamic Vinegar of Modena. Whether served as an aperitif, the protagonist of a refined appetizer or even as a dessert, this combination is synonymous with elegance and authenticity.

Why Balsamic Vinegar and Parmigiano Reggiano pair so well?

The harmony between Balsamic Vinegar and Parmigiano Reggiano is the result of a perfect combination of contrasts. Parmigiano cheese has a crumbly texture, a strong flavour with notes of dried fruit and a natural savoury taste given by the long aging. Balsamic Vinegar of Modena, on the other hand, adds a touch of sweetness balanced by acidity, which cleanses the palate and enhances the persistence of taste.

This combination is made even more interesting by the variety of aging available for both products. A young Parmigiano Reggiano (12-18 months) has a softer texture and a delicate flavour, which pairs perfectly with a lighter Balsamic Vinegar, such as a young PGI or a balsamic dressing. A more mature Parmigiano (over 24 months) has a grainier texture and complex aromas, which match with the density and depth of a Traditional Balsamic Vinegar DOP aged at least 12 or 25 years.

How to enjoy them at their best?

The combination of Parmigiano Reggiano and Balsamic Vinegar of Modena can be declined in many variations, from the simplest to the most creative. Here are some suggestions to enhance both products:

1. Parmigiano Reggiano flakes with drops of Traditional Balsamic Vinegar
   The most classic and authentic way to enjoy this combination. Cut the Parmigiano Reggiano into flakes and pour a few drops of Traditional Balsamic Vinegar DOP on top. Ideal as an appetizer or as a dessert.
2. Cubes of Parmigiano cheese with Balsamic Vinegar reduction
   For an even more intense effect, you can prepare a reduction of Balsamic Vinegar and pour it over Parmesan cubes, creating a creamy and enveloping combination.
3. Arugula salad, Parmigiano and Balsamic vinegar of Modena IGP
   A simple but tasty salad, where the bitterness of the rocket is balanced with the sweetness of the balsamic and the saltiness of the Parmesan cheese. Perfect for a light but flavourful side dish. A richer variant consists in adding slices of Modena Prosciutto which also matches so well with the Cheese and the aged Balsamic vinegar.
4. Parmigiano and Balsamic at the end of the meal
   An unusual but surprising combination: flakes of Parmigiano with a few drops of Traditional Balsamic Vinegar on ice cream or fresh strawberries. The result is a unique and sophisticated mix of flavours.

Which Balsamic Vinegar to combine with Parmigiano Reggiano?

To obtain the best combination, it is essential to choose a high-quality Balsamic Vinegar. The Balsamic Vinegars of Modena PGI are perfect for dressing salads and fresh dishes, while the Traditional Balsamic Vinegars PDO, denser and more complex, are the perfect finishing, especially with aged Parmigiano Reggiano.

At Acetaia Leonardi we have been producing Balsamic Vinegar since the mid-1800s, following traditional methods handed down for generations. Discover our selection of Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO and, with a good cut of Parmigiano Reggiano PDO, bring to the table a perfect pairing of two icons of Italian gastronomy!