Puro Condimento Aceto Balsamico di Modena. Dark balsamic-based condiment from Modena – aged in barriques, full-bodied and shiny black.

Puro Condimento Aceto Balsamico di Modena is a dark condiment made from Aceto Balsamico di Modena PGI and cooked grape must with 4% acidity. This 250 ml bottle contains the dark condiment variety from Puro, a brand of Alico based in Sorbara. According to the label, it is aged in barriques.

Puro Condimento by Alico is not a classic vinegar, but a condiment. The Italian word simply means seasoning. Unlike Aceto Balsamico di Modena PGI, a condiment does not have to meet strict requirements regarding acidity or production methods. This gives producers leeway for blends with more must and less acidity. According to the list of ingredients, Puro is a combination of Aceto Balsamico di Modena PGI and cooked grape must. Cooked must is grape juice that is boiled down for a long time until it is dark, dense, and sweet. This creates a seasoning that tastes rounder and softer than a pure balsamic vinegar.

Taste

In the glass, the Puro shows a deep, glossy black. According to the dealer's description, it unfolds a long-lasting, complex aroma and a full, balanced taste. The sweetness of the cooked must is at the forefront, followed gently by the 4% acidity. Maturation in wood provides a warm depth. It does not need caramel color for this; the color comes from the must. Those looking for a sharp, acidic vinegar for pickling will find the Puro too sweet and mild.

Usage

Puro is more versatile than a pure vinegar. According to the retailer, it pairs well with salads and dips, grilled vegetables, and roasts. For a salad with arugula, pear, and walnuts, a single teaspoon with a little olive oil is enough. Grilled eggplants, zucchini, and radicchio get a few drops as soon as they come off the grill. Drizzle it over a roast beef or a piece of lamb just before serving. For a quick dip, stir a spoonful of Puro with good olive oil and a pinch of salt in a small bowl and dunk fresh bread into it.

It is also intended for cheese, both fresh and aged. Try it with burrata, ricotta, or a piece of Parmigiano Reggiano. And because it is so rounded, it also pairs well with sweets: the retailer mentions cake, ice cream, and fruit salad. A few drops over strawberries with fresh pepper or over vanilla ice cream show how well acidity and sweetness play together here. Store the bottle in a cool, dry place.

Our tip: Place a piece of Parmigiano on a board, put a drop of Puro on each chunk, and serve the whole thing as an aperitif. Add a few olives and white bread, and the evening can begin.

Origin

Puro is a brand of Alico S.r.l. from Sorbara di Bomporto in the province of Modena. The brands Villa Estense and Fattoria Estense are also produced under the same roof. Puro is therefore not its own small manufactory, but the condiment line of a balsamic producer from Modena.

The label reads "antico condimento di modena – puro – invecchiato in barriques". Invecchiato means aged or matured. Barriques are small oak barrels, known primarily from winemaking. According to the dealer, cooked grape must and wine vinegar are aged in them. Puro contains sulfites.

For whom

Puro is for anyone looking for a rounded, dark balsamic to refine dishes and who wants to use it generously in everyday life. It is perfect for people who like to serve cheese, grilled vegetables, and salad with a drop of seasoning. Those looking for a classic, organic Aceto Balsamico di Modena PGI should opt for the Villa Estense Organic. The light version is available as Puro Condimento Bianco. Everything from Sorbara can be found on our page for Villa Estense and Puro. It is not suitable for people who must avoid sulfites.

Cooked grape must and balsamic from Modena, aged in barriques – the dark condiment from Puro for cheese, salad, and grilled vegetables.