Emotion No. 12 – Balsamic Vinegar Dressing

Emozione Classico, the creamy Condimento from Modena

The Mussini Emozione Classico, formerly Emozione No 12, is a dark Condimento Balsamico from the Acetaia Mussini – a type of dressing made from cooked grape must, wine vinegar, and one-tenth Aceto Balsamico di Modena. Sweet and sour, finely creamy, with 4% acidity. Not a sharp vinegar, but an everyday favorite.

Emozione Classico is the new name for the condiment that many still know as Emozione No 12. This dark Condimento Balsamico from Acetaia Mussini combines slowly cooked grape must with wine vinegar and about 10% authentic Aceto Balsamico di Modena. With a density of 1.28, it pours finely and creamily, and four medals adorn its label. It drifts over the plate wherever it likes.

Dark, creamy, and full of must flavor

In the glass, the condiment appears deep brown and shiny, thicker than a simple vinegar, and runs in a steady stream from the spoon. You can smell ripe must, a hint of wood, and a subtle vinegary freshness – it smells like what it is: cooked grapes, aged in wood.

You can taste the full must: sweet and sour in beautiful balance, round, soft, and harmonious. The 4% acidity keeps it pleasantly balanced, and the density of 1.28 coats the tongue creamily. A condiment you almost want to eat straight from the spoon.

As a dressing for fish, meat, and leafy salads

As a dressing, Emozione Classico is versatile: drizzled over steamed fish, grilled meat, crisp leafy salads, and Mediterranean vegetables. Because it already contains its own sweet and sour balance, you hardly need to add anything else.

For a quick vinaigrette, mix two teaspoons of Emozione Classico with three teaspoons of olive oil, a pinch of salt, and a little mustard – and you have a dressing that ennobles any leafy salad. Added to warm lentils or roasted squash, it turns a side dish into a small meal.

It is particularly effective over a warm goat cheese salad or grilled zucchini. A few drops are enough to make even a simple tomato bread taste like Italy. Those looking for pure Aceto Balsamico will find it in Il Denso; its light sibling is the Emozione Bianco.

Four medals from Magreta near Modena

The Emozione Classico bears four medals, a quality mark of the Acetaia Mussini, which is run by cousins Giorgio and Gabriele in Magreta near Modena. The old Emozione No 12 became Emozione Classico 4 Medaglie with its new label – the contents remain the same.

The family has been cooking grape must into balsamic since 1909; the two re-founded the current manufactory in 2001 and today oversee around 15,000 barrels. For the Emozione Classico, the cooked must is married with wine vinegar and a portion of Aceto Balsamico di Modena and aged in wooden barrels. The longer the must ages in wood, the denser and deeper it becomes. Good taste simply takes time.

With strawberries and a little pepper

It belongs raw and at the end: drizzled over the finished dish, Emozione Classico retains its full aroma. With strawberries and a little pepper, the Condimento Balsamico becomes a little surprise, and a few drops on a piece of Parmesan turn a wedge of cheese into a greeting from Modena. You can find more from the producer at Acetaia Mussini.