Aceto Balsamico di Modena PGI – Silver

Malpighi Aceto Balsamico di Modena Silver with notes of caramel & malt

The Aceto Balsamico di Modena IGP Silver from Malpighi is a medium-density balsamic vinegar made from cooked grape must and wine vinegar, aged in oak barrels. Its medium density makes it the perfect balsamic for everyday cooking, from salads to grilled dishes.

Aceto Balsamico di Modena IGP Silver is crafted at Acetaia Malpighi from cooked grape must (70%) and wine vinegar (30%), using Trebbiano and Lambrusco grapes from the Emilia-Romagna region. It rests in oak barrels for up to eight years, reaching a density of 1.28 with 6% acidity. The label IGP stands for its protected origin in Modena and for a natural product without colorings or additives.

Caramel, malt, and a clear acidity

The Silver has a spicy and open aroma, and straight from the spoon, notes of caramel and malt carry a sweetness that neatly balances the acidity rather than masking it.

It appears brown and shiny, medium-dense; it flows from the spoon rather than sticking to it. Round, savory, uncomplicated. This medium density makes it a versatile companion in the kitchen, as it can be spooned, stirred, and drizzled generously over a dish without making it taste like syrup.

It likes to be put to work. Where a very old balsamic prefers to stand on its own, the Silver pairs well with other ingredients while remaining distinct. This makes it a bottle that stays open by the stove instead of waiting in the cupboard for a special occasion.

For mozzarella, grilled food, and lentil soup

The Aceto Balsamico di Modena IGP Silver is the balsamic for every day. It belongs with mozzarella and tomatoes just as much as with green salads, roasted vegetables, and everything that comes off the grill.

A few drops in lentil soup add depth; drizzled over fried onions or pumpkin, it draws out the sweetness. Combined with a grassy olive oil from Puglia, it creates a dressing you don't have to think twice about. And because it pairs well with fruit, it also finds its place over strawberries or a fruit salad.

It is a reliable companion for aged hard cheese or pickled vegetables, and a spoonful adds dark depth to a roast sauce. If you prefer it denser and sweeter, reach for the thicker, long-aged balsamic from the same producer.

Must and vinegar come together in oak

For the Silver, Massimo Malpighi combines cooked must and wine vinegar early on and lets them rest together in oak.

The journey begins at their own winery, Tenuta del Cigno. The must is boiled down, combined with wine vinegar, and moves from barrel to barrel; the longer it rests in the oak, the rounder the acidity and the darker the color becomes. IGP regulations require at least 60 days of aging, and the Silver is given significantly more time.

The Silver behaves the same way on the plate: it doesn't cover up flavors, it highlights them. This IGP balsamic received two golden stars at the Great Taste Award. Quite impressive. You can find the entire range among the balsamic specialties of Acetaia Malpighi.

Always at the end, over the finished dish

The Silver is added to the dish raw and uncooked, once the stove is off, so that the caramel note does not evaporate. Stored in a cool, dark place and tightly sealed, it stays beautiful for a long time. A spoonful in a sauce, a splash over a warm grilled dish—that’s all it takes. For those who want to explore different densities, we offer the full spectrum of Aceto Balsamico di Modena IGP, from young and fresh to long-aged.