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Balsamico di Modena and the CIA

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Three balsmico-influenced desserts. From left; Zabaione, Latte Alleportogese or Crème Caramel and Panna Cotta Three balsmico-influenced desserts. From left; Zabaione, Latte Alleportogese or Crème Caramel and Panna Cotta

TASTE News Service, September 18, 2018 – A delegation from the Culinary Institute of America (CIA) will visit Italy later this month.

They’ll be there to begin making a series of 10 educational videos on how balsamic vinegar—the so-called Black Gold of Modena—is made and why it is unique.

Massimo Botttura osteriafrancescana PicmonkeyMassimo Botttura The delegation will be hosted by The Protection Consortium, which has also invited the input of Massimo Bottura, chef patron Osteria Francescana, a three Michelin star restaurant in Modena which has twice been chosen best restaurant in the world.

The collaboration between the Consortium for the Protection of Balsamic Vinegar of Modena and the world's best professional culinary school is part of the three year project "Balsamic Vinegar of Modena, the Original,” focused on the USA and financed by the European Union.

The Americans from the CIA will explore the production process, history, tradition and quality of balsamic vinegar with visits to the acetaie and interviews with producers and chefs. The educational videos will be designed to tell culinary students, chefs, foodies and consumers everything there is to know about the Original Balsamic Vinegar of Modena and will be available on and on social networks. The series will also become a part of The CIA's Worlds of Flavor programming and the World Culinary Arts series, winner of two James Beard Awards and a Telly Award for best documentary film series.

After the success of the first year of activities, the Consortium will spend next two years promoting the added value of Balsamic Vinegar of Modena and the protected geographical Indication in the USA.

The campaign aims to promote the added value of the product, in terms of authenticity, safety, traceability, and labelling guaranteed by the European trademark protection and wants to enhance the competitiveness of Balsamic Vinegar in the United States- More information can be found at

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