The Modena region of Italy is home to one of the world’s finest cooking ingredients, Aceto Balsamico Tradizionale di Modena, or Balsamic Vinegar, as it is more commonly known. It’s a truly versatile ingredient, after all, what other condiment can be both sweet and sour, dark and light, rounded or sharp, used in cooking as a dressing and as an after dinner liqueur?

What is the origin of Balsamic Vinegar?

It is said that Balsamic Vinegar was made in Roman times and that the Duke of Este’s family of Modena raised the production of Balsamic Vinegar to an art form. Rumour has it that when King James II of England married Maria Beatrice d'Este by proxy in 1673, he was more attracted to the family’s Balsamic Vinegar than his future wife.

How is Balsamic Vinegar made?

It is made from Trebbiano grapes grown in the hills around Modena. Liquid from the crushed grapes, known as must, is boiled and then matured in wooden casks. The casks, which are made of different precious woods, are laid out horizontally in lofts and exposed to the hot summers and cold winters which are typical of the Modena region. After a minimum of twenty five years during which time the casks are lovingly cared for with a special technique of transfers and toppings up, the Balsamic Vinegar is ready to be presented to the expert tasters.

Why is it so special?

It is the ageing process that makes it so special. The vinegar has to mature for at least twenty five years, then gain the approval of the Consortium of Producers of Traditional Balsamic Vinegar of Modena, known as the Assagiatori panel. Only when the expert tasters have given their final approval is it bottled, sealed and returned to the producer.

How do I recognise the real Traditional Balsamic Vinegar?

Traditional Balsamic Vinegar, known as Extra Vecchio is easily recognised by the gold seal and distinctive bottle designed by the Italian designer Giugiaro, which is available exclusively from the Consortium. A twelve year old Consortium approved variety carrying a white foil cap, was introduced recently.

How do I use Traditional Balsamic Vinegar?

Traditional Balsamic Vinegar must be used in extremely small doses, and we recommend testing a drop on the tip of the tongue before adding it to a recipe. The later the balsamic vinegar is added, the better the results will be.

What do traditional Balsamic Vinegar, Caviar and Truffles have in common?

A superb taste and the price. A litre of Traditional Balsamic Vinegar costs roughly the same as a kilo of caviar or truffles.

Any serving tips?

Connoisseurs love to dip pieces of Parmigiano Reggiano in Balsamic Vinegar as an aperitif or sip it at the end of a meal like a liqueur. It is also delicious served with fresh strawberries, or home made vanilla artisan ice cream.

Any other quaint aspects?

Modenese villages hold Traditional Balsamic Vinegar competitions with the winners gaining utmost respect within the community.
Such is the value of Balsamic Vinegar, it is often passed down through generations along with a secret family recipe or included as part of the wedding dowry.

Any final recommendations?

It’s best not to try Traditional Balsamic Vinegar if you can avoid it! Once you’ve tasted it you will be hooked. It would be as hard to return to a lesser quality of Balsamic Vinegar as it would be to drive a Fiat Panda after experiencing the thrills of a Ferrari (also available from Modena !)

Tips

• Use in very small doses
• Test on the tip of your tongue before adding to a recipe
• For the best results add to recipes as late as possible
• Store in a stoppered glass bottle away from heat