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Balsamic Vinegar Day

Balsamic Vinegar Day

This week, Eataly NYC Downtown is opening a window into Emilia-Romagna by exploring the region’s iconic products during the festivities for La Prima Settimana della Cucina Italiana nel Mondo (The First Week of Italian Cuisine in the World). Join us on Friday, November 18, as we celebrate balsamic vinegar with free classes and tastings!


Balsamic vinegar is native to Modena and Reggio Emilia, cities and comuni in the heart of Emilia-Romagna. To be IGP or DOP certified, this vinegar is made by slowly boiling the must from the highest quality Trebbiano and Lambrusco grapes, then aging the remainder in wooden casks. The result is a glossy and dark syrup that, though a vinegar, goes way beyond salad dressing: it is a precious condiment that accents flavor.

In Emilia-Romagna, locals like to add a small drizzle of balsamic vinegar over Cotechino Modena IGP, a fresh pork sausage made in Modena. The deep flavors of the vinegar bring out the rich, savory qualities of the sausage for a delicious pairing. We also love to drizzle it over Parmigiano Reggiano.


Compare and contrast balsamic vinegars for yourself with three free classes at Foodiversità, our "food university." In each class, you will enjoy a tasting of Aceto Balsamico di Modena IGP, Aceto Balsamico Tradizionale di Modena DOP, Aceto Balsamico Tradizionale di Reggio Emilia DOP, Cotechino Modena IGP (the sausage), and a glass of Lambrusco dell’Emilia (a lightly sparkling red wine).

Taste Balsamic Vinegars
12, 1, & 6 p.m. November 18, 2016

In these classes, famed food writer Francine Segan will guide a tasting of the aforementioned three balsamic vinegars, sausage, and one glass of wine. Francine will take you beyond the barrels as she shares the different production methods, aging time, and more.

The duration of each class will be approximately 30 minutes. Advance registration is not needed, and participation is first come, first served. Find us in the scenic northwest corner of the market, overlooking 1 World Trade Center.

Present throughout the day will be the Consortium of DOP and IGP Vinegars, the Consortium of Cotechino Modena IGP, the Enoteca of Emilia-Romagna, and the "Mariette" from Casa Artusi, who are also teaching free workshops on fresh pasta across the marketplace.

Discover the full calendar of free classes and tastings during Emilia-Romagna Week!

Enogastronomia dell'Emilia Romagna �Paolo Barone