The beautiful region of Emilia-Romagna Families would nurture their supplies over the years, passing it on from generation to generation, gifting small amounts to esteemed friends and honoured guests and perhaps even bequeathing some to a daughter as part of her dowry. Why is it called balsamic vinegar?
The traditional ageing process in wooden barrels When did people start making balsamic vinegar? The making of refined wood aged vinegars in Emilia-Romagna can be traced back to the 11th century when it was a Duchy ruled by the Este family. In the late Middle Ages and Renaissance, the ruling class enjoyed such vinegars as a refined drink, which they believed to be a remedy for the plague. However, it continued to be an important part of life in Modena and Reggio, where making balsamic was seen as an art form and its use was very symbolic.
How and when did people use balsamic vinegar in the past? New barrels were started at the birth of a child and given away at weddings. Families would cherish their reserve, passed down through generations, giving away century-old vinegars only as a special gift to treasured friends, visiting dignitaries and doctors.
Safe in the attic, slowly maturing into liquid gold despite the busy activity of life below, balsamic vinegar came to be considered a symbol of peace. Awareness in Italy and abroad grew at a staggering pace. This came to be met by new producers developing imitation versions. Within a few years, almost times cheaper commercial balsamic vinegar was being sold as the approved tradizionale. There are now four recognised different types of Balsamic Vinegar. In the Middle Ages, it was used as a disinfectant.
It also had a reputation as a miracle cure, good for everything from sore throats to labor pains. Balsamic vinegar is an aged reduction of white sweet grapes Trebbiano for red and Spergola for white sauvignon that are boiled to a syrup. Producers who make Traditional Balsamic Vinegar are passionate people. Whereas industrial producers bottle gallons of runny liquid in a short period of time, it takes Acetaia Malpighi pounds 90 kilos of grapes and 25 years of aging just to produce 7 ml bottles.
Grapes — The grapes must come from vines traditionally cultivated in the province of Modena. The actual production of Traditional Balsamic Vinegar is quite simple. Here is a quick overview. The grapes used must originate from varieties traditionally cultivated in the province of Modena. They are crushed, pressed then slowly cooked over a fire for hours to produce must unfermented juice.
After resting and undergoing an sugar and acidic fermentation, the must is then decanted and transferred through a battery of barrels of different sizes and wood types that are stored in an area that ensures natural thermal ranges and aeration. Traditional Balsamic Vinegar must be aged for a minimum of 12 years. Each grade of balsamic vinegar has its function, we can define it as being similar to wine.
Traditional Balsamic Vinegar: Considered the best for its rich flavor. The main characteristics are: special onion shaped bottle with a Consorzio label, brown-black in color, a tart and sweet flavor, and thick when poured from the bottle.
Traditional Balsamic Vinegar is made only from grape must. Aceto Balsamico Condimento: These balsamic vinegars follow almost the same traditional methods as the Traditional Balsamic Vinegar but varies on one of the processes—e. Perfect for everyday use on salads, breads, fresh mozzarella, tomatoes, in vinaigrettes or marinades.
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