| There are three types of balsamic vinegar, authentic | | | | There are very few cases, like with traditional |
| artisan balsamic vinegar (Aceto Balsamico | | | | balsamic vinegar, where its history is actually the |
| Tradizionale), commercial grade balsamic vinegar and | | | | product. The earliest ancient writings which mention |
| Condimento grade products which are usually a mix | | | | the vinegar date back to the year 1046, when the |
| of the traditional and commercial balsamic products. | | | | Emperor of Germany, Henry II, travelled to Rome |
| However, only two consortia produce true traditional | | | | for the coronation stopping in Piacenca. From there |
| balsamic vinegar: Modena which is located on the | | | | he wrote to Boniface, Marquis of Tuscany and father |
| south side of the Po Valley and Reggio Emila which is | | | | of the famous Countess Matilde of Canossa, asking |
| in the Emilia-Romagna region of northern Italy. The | | | | for a gift of special vinegar which he heard |
| term ‘balsamic’ is quite widespread among | | | | “flows in the most perfect manner”. |
| the general public and there is still an insufficient | | | | Traditional balsamic can be aged in barrels for as |
| number of people who don’t know the | | | | many as 75 years and has a smooth and almost |
| difference between the products ‘balsamic’ | | | | honey-like taste and is less acidic and sweeter than |
| and ‘traditional balsamic’. | | | | commercial balsamic vinegar. It is a purplish brown |
| The process of making balsamic vinegar begins with | | | | colour and has a think and syrupy consistency. Both |
| gently crushing wine grapes and concentrating their | | | | Modena and Emilia Romagana have consortiums that |
| juice over an open flame. This is then fermented | | | | certify the quality and production of the balsamic |
| twice to create the smooth and subtle sour taste. | | | | vinegar, stamping it with a grade which indicates the |
| The liquid is then transferred into wooden barrels | | | | length of time that it had been matured. |
| which is where the vinegar is actually made. As the | | | | While this vinegar was used in olden times for |
| volume evaporates and decreases, the maturing | | | | medicinal purposes, today its consumption is linked far |
| liquor is then moved to smaller barrels, where each | | | | more tightly to quality cooking and to the enrichment |
| barrel has its own special blend of aromatic flavouring | | | | of highly prestigious dishes. Traditional balsamic |
| woods. | | | | vinegar can be used neat to dress salads, to |
| The production of the vinegar will tell the story of | | | | accompany antipasti dishes or it can be used in |
| true traditional differentiation. Aceto Balsamico | | | | cooking to liven up mayonnaise, sauces and pastes. It |
| Tradizionale di Modena and Aceto Balsamico | | | | greatly complements red meats, game or white |
| Tradizionale di Reggio are the best examples of | | | | meats. However, it should only be added to cooked |
| artisan style vinegar. These are true balsamics made | | | | food at the end of cooking, otherwise it loses its |
| in the traditional fashion in Modena and Reggio, with | | | | significant aroma. True foodies can actually recognise |
| the method of production dating back over 1000 | | | | the individual characteristics of traditional balsamic, |
| years ago. According to the Italian mandate, only this | | | | according to the ageing process and the type of |
| variety can be classed as ‘traditional’ | | | | wood in which it has been kept in over the years. |
| balsamic vinegar. | | | | |