Italian-based balsamic vinegar company Carandini debuts in the US | amNewYork

"Carandini has been producing Balsamic Vinegar of Modena (produced in Modena, Italy) since 1641, employing traditional methods to maintain consistency in the recipe. The recipe for Balsamic Vinegar of Modena has remained unchanged for centuries, as has its production method. Although it has evolved in terms of quality control and food safety, it still preserves the same secrets, ingredients, and production processes, said Stefano Bellei, CEO of Carandini."

"Moreover, to protect not only its traditional methods but also the ingredients used, the product is now safeguarded by two official regulations: the PDO (Protected Designation of Origin) for Traditional Balsamic Vinegar of Modena and the PGI (Protected Geographical Indication) for Balsamic Vinegar of Modena. Bellei says that a common misconception about balsamic vinegar is that it's all the same. True balsamic vinegar from Modena is heavily safeguarded to keep up the authenticity of each product that Carandini produces."

"For the production of Traditional Balsamic Vinegar of Modena PDO, only one ingredient is allowed: cooked grape must obtained exclusively from grapes grown in the province of Modena. The aging process takes place in batteries of wooden barrels over many years, said Bellei. For Balsamic Vinegar of Modena PGI, only two ingredients are permitted: cooked or concentrated grape must and wine vinegar, combined with a portion of vinegar aged at least 10 years."

Carandini launched two artisanal balsamic glazes in the US retail market. Carandini has produced Balsamic Vinegar of Modena since 1641 using traditional methods maintained for centuries while adopting modern quality control and food safety. The products are protected by PDO (Traditional Balsamic Vinegar of Modena) and PGI (Balsamic Vinegar of Modena) regulations. Traditional PDO allows only cooked grape must from grapes grown in the province of Modena and requires long aging in batteries of wooden barrels. PGI permits cooked or concentrated grape must and wine vinegar combined with a portion of vinegar aged at least ten years. Rigorous quality controls precede bottling and aging is essential.

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