Balsamic Vinegar of Modena IGP

Balsamic vinegar for bread dipping, the Italian condiment that turns a plate of extra virgin olive oil into a dip for warm bread, takes 2 minutes to serve: pour 5 tablespoons of extra virgin olive oil onto a shallow plate, add 1 tablespoon of balsamic vinegar to the center, season with salt and pepper, and serve with warm ciabatta, focaccia, or sourdough. Milan Truffle's Balsamic Vinegar of Modena IGP, a Protected Geographical Indication vinegar from Italy, comes with a documented density and acidity.

Discover 5 reasons to choose our balsamic vinegar for bread dipping.

1. Protected Balsamic Vinegar of Modena IGP

Our balsamic carries the IGP (Indicazione Geografica Protetta) name, Protected Geographical Indication in English, a European designation that ties Balsamic Vinegar of Modena to a registered production specification and to the provinces of Modena and Reggio Emilia. To see what the designation covers, read our guide to Balsamic Vinegar of Modena IGP.

2. Product of Italy

The back label declares Country of Origin: Italy. The origin of this bottle is printed on the label, not suggested by a name or an illustration.

3. Density 1.36: A Measurable Characteristic

Density, the weight of a liquid compared with the same volume of water at 1.00, is 1.36 for our balsamic. It is a measured figure you can compare between bottles, published here so you know exactly what you are buying.

4. 6% Acidity for Bread Dipping

Acidity, the share of acetic acid that gives vinegar its tang, is 6% in our balsamic, the minimum total acidity set by the IGP specification. In a bread dip, the olive oil softens that acidity, and the proportion decides the balance: 5 parts oil to 1 part balsamic for a delicate dip, 3 to 1 for a more pronounced balsamic flavor.

5. Made to Pair with Italian Extra Virgin Olive Oil

A bread dip is mostly olive oil, five parts to one in the delicate version, so the oil matters as much as the vinegar. Pair this bottle with our olive oil for bread dipping or Lumìa 100% Italian extra virgin olive oil for an Italian oil and an Italian vinegar on the same plate.

How to Make an Italian Olive Oil and Balsamic Bread Dip

An olive oil and balsamic bread dip, a shallow plate of extra virgin olive oil with balsamic vinegar poured into the center, takes about 2 minutes and serves 2.

In Italy, it is part of fare la scarpetta, wiping up what is left on the plate with a piece of bread, which is why the bread should be warm and torn by hand.

Ingredients:

• 5 tablespoons (75 mL) extra virgin olive oil
• 1 tablespoon (15 mL) Balsamic Vinegar of Modena IGP
• A pinch of flaky salt and black pepper (optional)
• Optional: half a garlic clove, dried oregano, chopped rosemary, chili flakes, or finely grated Parmigiano Reggiano
• Crusty bread such as ciabatta, focaccia, or sourdough

1. Warm the bread. Warm the bread for a few minutes in the oven so the crust turns crisp.
2. Pour the oil. Pour the extra virgin olive oil onto a small shallow plate; if you like garlic, first rub the plate with the cut side of half a clove.
3. Add the balsamic. Pour the balsamic vinegar into the center of the oil. The two liquids do not blend and will separate, so each piece of bread picks up some of both.
4. Season and serve. Add a pinch of flaky salt and black pepper if you like, tear the bread into rough pieces by hand, and dip.

Ratio guide: 5 parts oil to 1 part balsamic gives a delicate dip; 3 to 1 gives a more pronounced balsamic flavor. These are serving choices, not properties of the vinegar.

Serve the dip as soon as it is poured.

How to Make Italian Bruschetta with Balsamic Vinegar

Bruschetta, the Italian appetizer made with toasted bread, extra virgin olive oil, and fresh toppings, is another way to enjoy Balsamic Vinegar of Modena IGP.

Toast slices of rustic Italian bread or ciabatta until golden and crisp. Rub lightly with a cut garlic clove, drizzle with extra virgin olive oil, and add diced ripe tomatoes, fresh basil, and a pinch of sea salt. Finish with a small drizzle of balsamic vinegar just before serving.

For a simple Italian pairing, use Lumìa Extra Virgin Olive Oil and Milan Truffle Balsamic Vinegar of Modena IGP.

Bread dipping vs. bruschetta: bread dipping uses warm bread to collect olive oil and balsamic from a shallow plate. Bruschetta starts with toasted bread and adds the ingredients directly on top.

For 12 Italian toppings and the full method, see our balsamic vinegar for bruschetta.

Italian Tigelle: A Traditional Modena Pairing

Tigelle, also known as crescentine modenesi, are small, round flatbreads traditionally served warm in the Modena area of Emilia-Romagna, the Italian region associated with Balsamic Vinegar of Modena IGP.

Split a warm tigella and fill it with prosciutto crudo, coppa, or a soft cheese such as crescenza. Add a few drops of Balsamic Vinegar of Modena IGP before closing the bread.

For another traditional variation, serve tigelle with cunza, a savory mixture of lard, garlic, and rosemary.

Like fare la scarpetta, enjoying tigelle with balsamic brings together warm bread and Italian regional ingredients in a simple, flavorful combination.

How to Choose Balsamic Vinegar for Bread Dipping: 3 Checks

1. Look for the protected name. Balsamic Vinegar of Modena IGP or Traditional Balsamic Vinegar DOP appears in full on the label. A bottle labeled only "balsamic vinegar" is not covered by either specification.
2. Look for measured specifications. Acidity and density are numbers you can compare. Some labels show density with leaves or seals, which are each producer's own scale; a published density figure lets you choose on facts rather than symbols.
3. Match the vinegar to the dip. For an oil-and-balsamic dip, you pour balsamic by the tablespoon into olive oil. Traditional Balsamic Vinegar DOP, aged at least 12 years, is usually measured by the drop.

Product Details

• Product: Milan Truffle Balsamic Vinegar of Modena IGP
• Designation: IGP (Indicazione Geografica Protetta), Protected Geographical Indication
• Country of origin: Italy
• Density: 1.36
• Acidity: 6%
• Format: 250 mL (8.5 fl oz), about 17 tablespoons
• Storage: pantry, away from heat and direct sunlight; no refrigeration needed after opening
• Kosher: Yes, kosher symbol on the bottle
• UPC: 860015963901

The same bottle is also presented on our Balsamic Vinegar of Modena IGP product page. For vinaigrettes, see our balsamic vinegar for salad.

Frequently Asked Questions About Balsamic Vinegar for Bread Dipping

Which balsamic vinegar is best for dipping bread?

Choose a balsamic with a protected name on the label, Balsamic Vinegar of Modena IGP or Traditional Balsamic Vinegar DOP, and published specifications such as acidity and density. For an olive oil dip poured by the tablespoon, IGP is the everyday category; DOP is usually used by the drop.

What is the ratio of olive oil to balsamic vinegar for bread dipping?

Start with 5 parts extra virgin olive oil to 1 part balsamic vinegar for a delicate dip, for example 5 tablespoons of oil and 1 tablespoon of balsamic for 2 people. Use 3 to 1 for a more pronounced balsamic flavor.

What kind of vinegar do you use to dip bread in?

Balsamic vinegar is the usual choice for an Italian-style bread dip, because its sweet-and-tangy character balances olive oil and bread. Balsamic Vinegar of Modena IGP is the everyday protected category for it; sharper wine vinegars are more common in dressings than in bread dips.

What bread is best for dipping in olive oil and balsamic vinegar?

A crusty bread with an open crumb, such as ciabatta, focaccia, or sourdough, holds the oil and vinegar without falling apart. Warm it briefly and tear it into rough pieces by hand.

Where can I buy balsamic vinegar for bread dipping online?

You can buy Milan Truffle Balsamic Vinegar of Modena IGP directly at https://milantruffle.com/products/balsamic-vinegar-for-bread-dipping. The 250 mL bottle is priced at $43.99.

Have another question? Write to info@milantruffle.com.

Sources

Commission Regulation (EC) No 583/2009, Aceto Balsamico di Modena (PGI) · Council Regulation (EC) No 813/2000, Traditional Balsamic Vinegar of Modena and Reggio Emilia (PDO) · Consorzio Tutela Aceto Balsamico di Modena

Order Balsamic Vinegar for Bread Dipping from Milan Truffle

Milan Truffle's balsamic vinegar for bread dipping, a Balsamic Vinegar of Modena IGP from Italy, gives you a protected name, a declared Italian origin, and a published density and acidity. The 250 mL bottle is $43.99: choose your quantity above, add it to your cart, and pair it with our olive oil for bread dipping for the complete Italian dip.