PGI Balsamic Vinegar is today a symbol of Italian food excellence that reaches tables all over the world from the vinegar factories of Modena and Reggio Emilia. However, its history is very ancient and has its roots in a rigorous tradition, deeply linked to the territory.
With a balanced sweet-and-sour flavor, the so-called "Oro Nero""of Modena is distinguished by its brilliance and deep brown color. This is thanks to a recipe refined over the centuries, which in 2009 obtained PGI certification, and to a complex production process regulated by the Consortium for the Protection of Balsamic Vinegar of Modena.
It all starts with grape must obtained from seven grape varieties, partially fermented and/or cooked and/or concentrated, to which wine vinegar and vinegar aged at least 10 years are added and left to age in wooden barrels. After 60 days of aging, the Balsamic Vinegar can undergo a further period of aging: if this phase extends for more than three years, the finished product can bear the classification "Aged"; if, on the other hand, it continues for more than 5 years, the finished product can be labeled "Reserve."
Also crucial is the area of production, which must take place exclusively in the provinces of Modena and Reggio Emilia. Balsamic vinegar has been inextricably linked to these cities since the 11th century, but it was at the end of the 16th century with the shift of the Este court from Ferrara to Modena that the link became unbreakable. The term "Balsamic" appears in 1747 in the records of the ducal cellars, probably in reference to its beneficial qualities, already known in Roman times. That is the year, in which in Modena, "vinegar became Balsamic."
Versatile and transversal, this vinegar lends itself to any dish, from appetizers to desserts. Experts recommend a young, slightly full-bodied and still acidic Balsamic for seasoning salads and cooked foods, while more structured versions - such as an aged one - go well with cheeses, first courses, meats, fruits and desserts. Also try it in mixology and on ice cream. Riserva gives unexpected emotions tasted also on its own, as a product to be savored and contemplated.
To get up close and personal with all the secrets of this "black gold" and taste it directly among the barrels in which it rests, every year Modena's vinegar factories open their doors for a day of tastings and guided tours during Acetaie Aperte. It is still possible to visit them year-round, by reservation.
