Puro – Balsamic Vinegar of Modena Seasoning

Puro Balsamic Vinegar by Alico, dark and velvety

Puro Condimento Aceto Balsamico di Modena is a dark balsamic vinegar from the family-run Alico manufacturer in Sorbara near Modena. Aged in small wooden barrels, it is velvety and balanced in its play of sweetness and acidity. Made from cooked grape must and fine wine vinegar, available here in a 250ml bottle.

Puro Condimento Aceto Balsamico di Modena is a dark balsamic from Acetaia Alico in Sorbara, aged in small wooden barrels and therefore bearing the Italian designation "Invecchiato in Barrique". Based on cooked grape must and fine wine vinegar, with 4% acidity and a density of 1.3, completely free of caramel coloring. Dark in color, honest in character.

The Puro Condimento Balsamico is deep, velvety, and balanced. Upon unscrewing the bottle, a dense aroma of cooked grape must rises. Behind it, a spicy sweetness, a strong acidity, and the soft note from barrel aging. A dark companion for rich flavors in your kitchen.

Dark in the bottle, velvety in taste

From the bottle, the Puro Balsamico flows in a deep chestnut brown, dense and shiny, with an aroma of cooked grape must and a hint of ripe plum.

The cooked must brings its fruit into play – dried figs, ripe cherry, underneath the spicy woody note from barrel aging. Its mild sweetness balances the 4% acidity, the density of 1.3 results in a syrupy consistency, and the spice remains present for a long time.

Without caramel coloring, it gets its dark color solely from aging. What distinguishes it from heavy industrial balsamic is its velvety balance: it doesn't assert itself with acidity, it carries the dish. You can drizzle it like a noble reduction – a few drops are enough, it doesn't want more.

We like it with cheese and grilled food

Hearty cuisine calls for Puro Condimento Balsamico – a few drops over colorful mixed greens, over grilled fish, over aged mountain cheese.

It is particularly nice as a dip with good olive oil: a small plate, warm bread, a touch of sea salt, and a few drops of Puro Condimento Balsamico. With vegetable salads made from roasted peppers or warm potatoes, it brings the fruity depth that gives vinaigrette its rounded edge. Also try it over a piece of aged Parmesan or with a splash of good olive oil.

With roasts and dark meat, it reveals its second talent. A few drops over freshly sliced beef brisket, over a roasted chicken with rosemary, or over braised lamb shoulder – the sweetness enhances the roasted flavors, the acidity brings clarity back. It also makes a good impression with strawberries and vanilla ice cream, as a classic Italian dessert.

Alico from Sorbara, since the late 80s

Alico is a family-run Acetaia from Sorbara near Bomporto, right in the heartland of Aceto Balsamico di Modena. Founded in the late 1980s to unite family tradition, expertise, and passion for balsamic under one roof.

The manufacturer works in small batches, far from industrial mass production, and belongs to the Consorzio Tutela Aceto Balsamico di Modena IGP. The PURO line is Alico's own creation beyond the classic IGP requirements – seasonings that appear in three profiles: dark, white, and rosé. The dark Aceto Balsamico bears the designation "Invecchiato in Barrique" and matures in small wooden barrels until sweetness and acidity are in velvety balance.

Today, Alico offers over twenty balsamic products, from classic IGP to creams and older vintages – those who want to delve deeper can find the full range in the Alico assortment. All respect to a house that continues classic craftsmanship with a calm mind.

Enjoyment tip

Our tip: Store the Puro Balsamico in a cool, dark place at 10 to 15 degrees Celsius to preserve its velvety depth for many months. Three to five drops are enough – over mixed greens with goat cheese, over grilled fish, over a piece of Parmigiano Reggiano with good bread. The opened 250ml bottle, when sealed, will keep for up to twelve months, so its velvety depth remains intact.