Modena’s balsamic vinegar is a special and flavorful product that has conquered many refined palates. The balsamic vinegar of Modena is a product qualified as exclusive and distinctive I.G.P(Indication Geographical Protected) of the territory of the current provinces of Modena and Emilia Regio, which roughly correspond to the former Estense Duchy.
Known worldwide for goodness and authenticity, this seasoning has become over the years one of the ambassadors in Italy and the good Italian table.
The origin of vinegar date back to the ancient Romans. In Modena there have always been different types of vinegar obtained from grape must enriched successively with different flavors derived from different recipes, different preparation, and aging methods.
The term “balsamic” on the other hand, has been used for the first time in 1747 in some of the inventories of the canteens of the Ducal Palace of Modena, probably the name is born from the even therapeutic use of this product which was said to be “a balsamic effect and refreshing. ”
In the nineteenth century, “acetaia” or wineries where vinegar from the province of Modena was made and aged became increasingly numerous and during the postwar period, the economic boom leads some producers to market this seasoning with the name of “balsamic vinegar” to make it known abroad thanks to important exhibition events.
The Traditional Balsamic Vinegar di Modena is aged for at least 25 years and is unique from all other vinegar based condiments. Unlike ordinary vinegar which has its origins in an alcoholic liquid, balsamic vinegar is produced directly from grape juice. This vinegar’s therapeutic properties have now been confirmed by its high content of mineral salts and sugars.
The grapes are harvested in the same region in which this balsamic vinegar is produced, crushed and its liquid must be boiled in an open vat over a fire. This liquid is then placed in high-quality wooden barrels in which through an oxidation process is transformed into vinegar. The barrels are kept in a vinegar loft “acataia” where inside is lovingly cared for through a special technique involving transfers and topping up. Over many years micro biotic and enzymatic modifications unite to achieve an exceptional balance in flagrance and flavor.
Suggestion: There is no real rule on how you should or should not use this fine aged balsamic vinegar. Just a small amount of it will reveal the best taste, not to mention it has always been used by the best culinary traditional chefs.
3.4 fluid ounce (100 milliliters)
Packaging: Glass Bottle – Includes fancy box, information booklet, cork top lid for pouring and storage.
Aging: 25 years
Product of Italy