BALSAMIC VINEGAR FROM MODENA

TYPE
This vinegar differs from the traditional type from Modena and Reggio Emilia in terms of its raw ingredient, ageing process and quality. Nevertheless, as the product is produced using traditional methods, it will still have valuable organoleptic qualities which distinguish it from wine vinegar.

USE
Balsamic vinegar is used for dressing salads and vegetables, but also in the preparation of countless traditional dishes and sauces, which it enhances with its special organoleptic qualities. It even tastes good with strawberries, and plain ice-cream!

A BRIEF HISTORY
Balsamic vinegar originates in Emilia Romagna, where it was already known in the eleventh century, when the Canossa family gave it as a gift to the future Emperor Henry II. In Modena, the Estensi family owned a well-stocked vinegar cellar, as did many other noble families, who gave it as a gift or a wedding dowry. A book about food preservation dating from the Rennaissance period classes balsamic vinegar as appropriate “for gentlemen” in contrast with those ordinary vinegars suitable for “everyday use, re-use in casks and cooking”. Traditional balsamic vinegar has been differentiated from balsamic vinegar more recently, when the various production techniques were more clearly set down.

HOW IT IS MADE
It is made by means of a special technique whereby old wine vinegar and caramel are added to the grape must to be fermented. The first stage of production by traditional methods is no different from that used for Traditional Balsamic vinegar: the must comes from local grapes (Trebbiano, Berzemino and Lambrusco), harvested late and picked by hand; wooden crates are used for transportation, and any imperfect grapes or bunches are discarded. The pressing process is very delicate, and the grape skins and stalks are removed from the must so that low levels of tannin and colour are maintained. The cooking stage follows, which takes place in uncovered copper or stainless steel cauldrons over a very low heat to avoid boiling, to which a small bag of aromatic wood-shavings is often added. This stage ends when the must has lost 70% of its initial weight; once this has been achieved, the concentrate is left to cool in wooden tubs, its froth is removed, and it is transferred to glass demi-johns and left until spring. At this point, the production process is entirely different from that used for Traditional Balsamic vinegar: a large percentage of wine vinegar is added to the must concentrate; the mixture is then transferred to various-sized casks, step by step into ever-decreasing sized casks; the last cask contains balsamic vinegar ready for use; the greater the quantity of wine vinegar added to the must, the faster the aging process. This process lasts two to three years for traditional production, whereas a few months are all that is needed for the industrial process.

CHARACTERISTICS
There are many different varieties of Balsamic vinegar from Modena: the best ones are those made from a mixture containing aged vinegar which is proportionally less than the must, and is aged for a few years.

NUTRITIONAL INFORMATION
Balsamic vinegar from Modena is also rich in organic substances and minerals which are extremely useful for our body’s functions - it aids digestion by stimulating the production of gastric juices, and acts as an excellent antidote to cholesterol as it facilitates circulation.

HOW TO STORE IT
Bottles should be well-stoppered in order to avoid exposure to air, and stored in a dark, dry place so that discoloration does not occur.