As anybody who knows anything about Traditional Balsamic Vinegar will tell you, the authentic product is made in Modena, using must from Trebbiano grapes and aged in wooden casks for more than 25 years before receiving the all important seal of approval from the Consortium of Producers of Traditional Balsamic Vinegar.

Commercial Balsamic Vinegar, which in theory is also made in Modena, also has to meet certain legislation, albeit far less stringent. The law allows producers of commercial Balsamic Vinegar to add up to 2% of caramel (E150) to the recipe without even declaring it on the label.

Some unscrupulous people have been adding caramel to render their vinegar denser and darker, thereby increasing their production volumes and giving the misleading appearance of a much older and better quality product. This explains how it is possible to produce the vast quantities of Balsamic Vinegar which are currently being exported to the USA. It should come as no surprise that one of the largest exporters of ‘Balsamic Vinegar of Modena’ is a company based in Naples!

In our opinion customers are getting a raw deal with a product which is not necessarily made from the must of Trebbiano grapes from the Modena region and which is often spiked with caramel.”
“So, over the last two years we have been working with Aggazzotti to improve things for customers.

iB Food can therefore declare that:

• All Aggazzotti products (Green, Red and Gold caps) are produced with the must of the Trebbiano grapes from the Modena region.
• The vinegar is produced to traditional recipes and aged in wooden casks without the addition of any caramel.

This declaration is included on the labels of the products and customers are welcome to inspect the site in Colombaro, Modena where the Aggazzotti family has been producing Balsamic Vinegar since the 1700’s.

Incidentally, Italy is also keen to raise the standard of commercial Balsamic Vinegar. New legislation whereby all producers are obliged to declare added caramel on the label is imminent.