Balsamic vinegar (Italian: aceto balsamico) is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems.
Traditional balsamic vinegar is the granddaddy of balsamic vinegars. To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency.
Balsamic vinegar actually derives its name from the word balm (rooted in the Latin balsamum), which refers to an aromatic resin or odour, as well as a substance that soothes, relieves or heals.
Traditional balsamic vinegar is very tightly regulated and is only made in two locations in Italy: Reggio Emilia and Modena. A special certification agency oversees the entire vinegar-making process, which takes 12-25 years from start to finish.
Once called “black gold,” the ancient origins of Balsamic vinegar lie in Modena, a city in Emilia Romagna. Starting in the 11th century, when it was invented by princess Matilde of Canossa, it was so precious that it was used as a royal gift.
Balsamic vinegar (Italian: aceto balsamico) is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems.
Official traditional balsamic comes only from two areas — Modena and Reggio Emilia in Italy. Both Modena and Reggio Emilia have a special “DOP” (Protected Designation of Origin) designation from the European Union, with strict rules for production and marketing.
Country of Origin
Traditional balsamic vinegar is produced in Italy, and as such, some of the highest-quality products come from Italian producers. Additionally, look for production methods that adhere to Italian regulations to ensure you get an authentic and high-quality product.
The highest quality balsamic vinegars hail from Modena and Reggio Emilia, which lie just west of Bologna in the Emilia-Romagna region in Northern Italy. The term “balsamic” comes from the Latin word balsamum, which refers to an aromatic resin.
Acetaia Giusti: Balsamic Vinegar of Modena since 1605.
Generally speaking, a high-quality balsamic vinegar that's been properly stored in a cool, dark place should last for several years or even decades. However, the flavor and quality of the vinegar may start to degrade over time.
Cheaper, mass-produced 'balsamic' vinegar, often labelled as Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is an inexpensive modern imitation of the traditional product. Imitation balsamic is often made with just wine vinegar, as opposed to grape must.
The oxidation, evaporation, aging and exposure to barrels also turns the color that wonderfully glossy dark brown, and gives it a rich, sweet, pungent flavor.
Modena and Reggio in Italy. The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the Middle Ages, it was used as a disinfectant.
A vinegar mother is a gelatinous disc that looks like a slice of wobbly raw liver. It's composed of a form of cellulose and acetic acid bacteria (mycoderma aceti) that develops on fermenting alcoholic liquids, and turns alcohol into acetic acid with a little help from some oxygen in the air.
Modena, a city referred to as “the breadbasket” in Italy's Emilia-Romagna region, is where Parmigiano-Reggiano hails from, as does mortadella in its capital city of Bologna. But, specifically in Modena, what is universally recognized is its production of balsamic vinegar.
Modena is also known in culinary circles for its production of balsamic vinegar.
Aldi's Solesta Balsamic Vinegar has a mellow and tempting aroma. It has a sharp fruity flavour with good tangy aftertaste. It also has a thin viscosity and is better for dipping bread in than as a salad dressing.
DOP Aceto Balsamico Tradizionale (Best - Top Quality)
The most expensive balsamic vinegar is traditional balsamic vinegar (DOP), or aceto balsamico tradizionale, produced only in Modena or Reggio Emilia.
Traditional. Traditional balsamic vinegar must be made in Modena or Reggio Emilia in Italy, with only Lambrusco or Trebbiano grapes. The labels may say "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia." These labels mean the balsamic has been aged for at least 12 years!
Italians don't slather their bread with butter, nor dip it in olive oil and balsamic vinegar. They enjoy it with a light drizzle of olive oil or plain. Resist the urge to dip or ask for butter.
Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.
One of the agri-food products that you'll find on every single Italian dinner table is Balsamic Vinegar of Modena. It's a condiment that ranks as one of the pinnacles of Italian food and wine culture and it stands out for its typical intense brown color and characteristic sweet and sour flavor.