How we do Balsamic

Balsamic vinegar is essential at any Italian dinner table. Native to Modena and Reggio Emilia, within Emilia Romagna, it’s had a long and rich history. Dating back to 1046, it’s first record was as a gift to Emperor Enrico III of Franconia. It was seen as a miracle cure and it’s popularity grew in the middle ages, where it was used by Italian upper classes. In fact, its name stems from the vinegar’s original use – as a balm and medical aid.
Using traditional methods, refined over centuries, balsamic vinegar must be boiled from select grapes, then aged carefully in wooden casks. The result is a dark and glossy syrup that as a vinegar is one of the most important condiments in an Italian meal. That’s why we think it’s so important to get it right. At Vivo, we present the essential duo of our Planeta Olive Oil and Balsamic Vinegar of Moderna by Fattorie Giacobazzi on every table. We like to think of it as the ultimate balsamic vinegar and the perfect pairing for any true Italian kitchen.
In 1965, Balsamic Vinegar of Modena was created to protect its authenticity, run by the Traditional Consortium. It ensures that Modena means that its created used ancient methods and contains specific ingredients.

True balsamic vinegar starts with the perfect grape – whole pressed Trebbiano or Lambrusco grapes. It’s cooked on high over a direct flame then fermented for several weeks before maturing for a minimum of 12 years in wooden cask barrels, to give it its DOP (Protected Origin Denomination) label.

Our F Giacobazzi Balsamic vinegar is bottled in the Modena area for over 250 years. It comes from the Mirella family, dating back five generations and uses grapes from their own vineyard.

Originally it was created for their own private use, then later created on a limited run. The vinegar was made by the ‘rezdora’ of the house, all the women in the family. However, in the 60s, it won numerous awards and become recognised as one of the highest quality balsamic vinegars in the country.

We’re proud to serve it here at Caffe Vivo alongside our own bread, baked by our team at 21 Newcastle, on your tables at each meal. Not just reserved for bread, try it drizzled over our risottos, salads, roasted veggies or even our panna cotta!
June 2018

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