Balsamic Vinegar of Modena PGI, Traditional Balsamic Vinegar of Modena PDO form ‘The Land of Balsamico’
The Balsamic Vinegar of Modena & Traditional Balsamic Vinegar of Modena Consortia officially bring “The Land of Balsamico,” a collaborative project that unites their shared goals and mission, to the United States. The new venture aims to protect and promote both Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO concurrently. In addition, the two Consortia aspire to explore new market opportunities and continue to establish the image of the beloved Modenese duo at home and abroad.
A masterful interpreter of Italian cuisine, Chef Missy Robbins will serve as the initiative’s chef ambassador. Robbins, who owns and helms celebrated Williamsburg restaurants Lilia and MISI, along with pasta and Italian specialty product line and boutique MISIPASTA, is a natural choice for the role. Her love of Italian culture began when she embarked on an excursion to Northern Italy, where she worked in several kitchens, from family-run rustic trattorias to Michelin-rated restaurants, and grew intimate with the country’s products and cooking. Robbins quickly developed a long-lasting admiration for the simplicity, regional inspiration and innate focus on quality ingredients – including Balsamic Vinegar of Modena.
“I am honored to be the chef ambassador for Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO for 2024. I have devoted the last 20 + years of my career to studying the craft of Italian cooking, but more importantly to the protected products that make the cuisine so special and unique. I still remember my first visit to an acetaia, where these products are crafted. You can not understand the ingredient until you see it in full production and learn the history behind it.”
Enrico Corsini, the president of the Traditional Balsamic Vinegar of Modena Consortium also serves as president of the newly formed entity; Balsamic Vinegar of Modena Consortium President Mariangela Grosoli is vice president.
“This debut project will focus on markets abroad in particular, where these products are greatly copied and imitated,” notes Corsini. “Traditional Balsamic Vinegar of Modena is a protagonist of Made in Italy excellence on the world scene, and the United States is one of the countries with the highest export rate for this product; it thus becomes strategic for us to participate in initiatives like this one to increase education and protection around Traditional Balsamic Vinegar of Modena.”
Says Grosoli, “The US represents nearly 26 percent of our market, which demonstrates that its consumers appreciate and seek out authentic, Italian products like Balsamic Vinegar of Modena. This is an opportunity to endorse authenticity, to dialogue with others in the industry, and to convey the complexity and preciosity of the world of Balsamico, both from a historical point of view that sees centuries-old traditions at the heart of both PGI and PDO products, as well as an economic one with a market – specifically that of PGI – that produces around 100 million liters of product annually for a global turnover that reaches nearly a billion euros, with an export that exceeds the 90 percent.”
Additional goals of The Land of Balsamico include improving product placement through research and market studies; exploring potential export markets; and increasing marketing opportunities on a national, community, and international level. The Land of Balsamico also hopes to develop initiatives that reinforce economic competitiveness, promoting the online distribution of both Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO.
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Onsuri EVOO Celebrates Thanksgiving Day Spirit
Doubtful the pilgrims used extra virgin olive oil for their Thanksgiving dinner, but that doesn’t mean we can’t use it. While Onsuri EVOO is based in the United Kingdom and Jordan, out of respect for a “celebration involving making memories with food as a centerpiece,” the company passes along ways to use Onsuri EVOO on Thanksgiving Day.In Jordan, our dinners revolve around Middle Eastern flavors, dishes that are rich in spices like za’atar, and utilize olive oil in nearly every recipe,” the company said in a press release. “Dishes like Mansaf, a Jordanian staple made of lamb, rice, and flatbread, is a dish intended to be enjoyed by a crowd.
“While you’re likely to have turkey on the table, it could serve as an alternative for those looking for something new and different. You could try adding hummus to your Thanksgiving table as a spread for dinner rolls with a nice well of EVOO poured on top. The best thing about EVOO is that it works so well in many of your favorite recipes.”
A few more ways to incorporate EVOO into Turkey Day:
- Mashed potatoes with EVOO in place of butter. We’d use a lighter oil like our new Signature “Edition” oil, a blend that works well in nearly any recipe.
- Toss your veggies in oil and roast with a sprinkle of salt and some za’atar spice. Arbosana is our go-to in this case.
- Infuse olive oil ahead of time with herbs like rosemary, thyme, and sage to mix in with your stuffing before baking. Our Sensory blend is perfect for this.
- Rub your turkey with oil to create crisp and juicy skin. Arbequina is a great oil for this.
- Keep EVOO on your table for drizzling and dipping all day long. Koroneiki has a strong flavor but is a great oil to finish off any dish.
Gourmet News is thankful for everyone reading this. Have a filling and fulfilling Thanksgiving Day!
Olive Oil Industry Leaders Ask FDA for U.S. Standards
Courtesy California Olive Ranch
The American Olive Oil Producers Association, North American Olive Oil Association and Deoleo, the world’s largest olive oil producer, submitted a joint citizen petition to the U.S. Food and Drug Administration to adopt enforceable, science-based olive oil standards.
The petition puts forward clear definitions for olive oil grades – extra virgin, virgin, and olive oil – that will help American consumers better understand and have confidence in the quality and authenticity of the olive oil they buy. This clarity will also lead to a better grasp of nutrition benefits at different price points.
For two years, AOOPA, Deoleo and NAOOA have collaborated on determining more stringent olive oil grading and labeling standards that will benefit everyone. The new standards, which the FDA would be empowered to enforce following a final ruling and public comment period, would mark the first time the federal government has adopted mandatory regulations for olive oil, and it’s a key step toward ensuring a more honest, fair, and competitive industry.
“For the first time, top-selling brands such as California Olive Ranch, Pompeian, Bertolli, Filippo Berio, Colavita, Star, Cobram Estate and other major producers have joined forces to drive standards that will help eliminate consumer confusion around one of the healthiest and most delicious foods they can eat. Stricter labeling practices will allow consumers to feel confident that the olive oil they buy will deliver the quality, value, and health benefits they expect,” said NAOOA Chairman Marco de Ceglie.
If approved by the FDA, the standards would give growers, producers and bottlers an edge in a highly competitive market, and it will instate practices that drive a more trustworthy industry, according to the groups. The current joint petition responds to FDA’s request for a robust and unified effort from the industry, and it addresses all relevant points of reference.
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