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26.10.2017

About balsamic vinegar

Italians like to use "everyday balsamic vinegar" for salads, and the traditional, thick one has a much greater role as a finishing touch to roasts, grilled radicchio, omelets, Parmesan risotto, or fruit and ice cream desserts.

Balsamic vinegar is an extremely popular and healthy food seasoning that is used in salads, meat and fish dishes and more or less any food you can think of. Here are some surprising facts about Italy's most famous export product.

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  1. Balsamic vinegar was used as medicine in ancient times. Italians considered it as a cure for all illnesses, from headaches to serious conditions, but at that time only wealthy merchants, rulers and wealthy individuals could afford it. Balsamic vinegar was not considered food for hundreds of years.
  2. In the 16th century, balsamic vinegar became a popular wedding gift in Modena, a tradition that has continued to this day.
  3. Wooden barrels directly affect the taste of balsamic vinegar. They say that the most popular wood or barrels are cherry and walnut, but this can be debated endlessly.
  4. There are several classes of vinegar approved by the official Italian consortium. Aceto Balsamico Tradizionale di Modena is balsamic vinegar of the highest quality, produced by experienced craftsmen in Modena. Aceto Balsamico di Modena is a cheaper, commercial version. Many consumers buy Condimento class that is not approved by the consortium (because during production, some of the prescribed criteria were not met and the producer intentionally or unintentionally used, for example, another type of grape), but this does not mean that Condimento is not of good quality. Some condiments are highly valued, good and expensive.
  5. The adjective "balsamic" comes from the Italian word "balsam" which means "to heal". This is part of the heritage of this product, which was considered a disinfectant, medicine and digestive aid.
  6. The production process to obtain high-quality vinegar is extremely secret. The Italian cities of Modena and Reggio Emilia regulate and monitor the processes. Still, they do not publish comprehensive recipes and instructions for making the product but use superficially explained transfers of small amounts of vinegar from one barrel to another.
  7. For quality balsamic vinegar, producers harvest grapes as late as possible. The late harvest time gives a better taste and warmth of taste, but it directly affects the lack of high-quality vinegar.
  8. Of all the products obtained from grapes, balsamic vinegar has the longest shelf life if stored properly. Connoisseurs sometimes store vinegar for 30 years or more, taking care not to expose the bottles to sunlight, which can destroy the vinegar's flavor.
  9. Vinegar prices vary considerably and largely depend on the class and aging time. Premium balsamic vinegar can reach a price of 2.500 euro and even more.
  10. Balsamic vinegar was popular among the Italian upper class, but was not popular among the rest of the population until the unification of Italy in the 1860s. The Italians adopted balsamic vinegar as a symbol of their new country, and the product soon became known throughout Europe.

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Throughout history, vinegar has proven to be the most versatile product. Dictionaries define versatility as "capable of being easily transformed into something else" and for more than 10.000 years consumers have continued to use vinegar in a variety of ways.
 
Balsamic vinegar that is not produced in Modena cannot bear the term "from Modena" on the declaration. The protection carried by the name "Balsamic Vinegar of Modena" refers to the geographical restriction of the production and cultivation of grapes and indicates guidelines and ingredients in the production of vinegar based on historical practice.
 
Balsamic Vinegar of Modena is classified into two categories: Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena) and Balsamic Vinegar of Modena (Aceto Balsamico di Modena).
 
Traditional balsamic vinegar of Modena must be produced within the city limits of Modena, Italy. The Protected Designation of Origin (DPO or PDO (both mean the same)) was granted by the European Union in 2000 (Council Regulation (EC), No. 813/2000, April 17, 2000).
 
Aceto Balsamico Tradizionale di Modena is made from the sweet white Trebbiano grape grown in the hills around Modena. Customs dictate that grapes should be harvested as late as possible.

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Traditional vinegar is made from boiled must and must be aged for at least 12 or 25 years. The aging process takes place in barrels made of different types of wood, which are gradually smaller in volume. The wood most often used for barrels is spruce, walnut, cherry, mulberry and oak.

All bottled products must pass testing by a panel of 5 tasters. In 2009, the Italian Ministry of Agriculture established the Consorzio Tutela ABTM (Consortium for the Protection of Traditional Balsamic Vinegar of Modena) to carry out controls and monitor production, and also to promote the product at an institutional level. The consortium has over 300 members.
 
Traditional balsamic vinegar from Modena can only be bottled in special bell-shaped bottles of 100 ml.
 
Traditional balsamic vinegar from Modena is dark brown, but "full of warm light". It is extremely sweet and thick with a rich, complex aroma and mild acidity.
 
Balsamic Vinegar of Modena PGI carries the protected geographical origin "PGI" or "IGP" which entered into force in 2009 (Council Regulation (EC), No. 583/2009, July 9, 2009) and must be produced within the provinces of Modena and Reggio Emilia in Italy. ocatblog2.jpg
 
The production of traditional balsamic vinegar requires a lot of intensive work and time. Because of this, it is very expensive and available in limited quantities. Balsamic vinegar from Modena PGI is a more economical alternative to the traditional one.

Balsamic vinegar from Modena PGI is made from grape must that is partially fermented and/or boiled and/or concentrated by adding a certain amount of aged vinegar of at least 10 g and adding at least 10% of vinegar that is produced from the acidification of wine.
 
The grape must must be obtained from the following grape varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fontana and Montuni.
 
Balsamic Vinegar of Modena PGI must follow the usual methods of acidification, followed by refining. Acidification (slow vinification process using natural fermentation) is followed by refining (progressive concentration due to aging) in high-quality barrels made of different types of wood (oak, chestnut, mulberry, spruce...) without the addition of any additives, spices or aromas. Caramel may only be added in small amounts to stabilize the color.
 
Balsamic vinegar from Modena PGI must be aged for at least 60 days. Products aged for more than 3 years are marked as "aged".
 
Balsamic vinegar from Modena PGI can be packaged in different sizes (from 250 ml to 5 l). Packaging must be made of glass, wood, ceramics, and terracotta and must bear the PGI mark. Some limited exceptions are possible.

The color of the Balsamic Vinegar of Modena PGI is clean and bright, dark brown. The smell is persistent, delicate and slightly sour with woody tones. The taste is balanced sour-sweet.
 
Traditional balsamic vinegar is made from fresh grape juice or must.
 
Historically, traditional balsamic vinegar was the "family silver" in the Emilia Romagna region of Italy, mostly in the cities of Modena and Reggio Emilia, and was long considered a digestif consumed in small quantities after meals.
 
The juice or must is slowly boiled at a lower temperature to avoid caramelization or bitterness, until it reaches the consistency of maple syrup. After that, it is filled in wooden barrels, in which a small part of "family silver" is also placed, i.e. already-aged traditional balsamic vinegar. As the vinegar becomes thicker, it is gradually poured into smaller barrels where it matures for a minimum of 12 years. Finally, its quality is evaluated "blindly" by the consortium, and if it passes the test, it is filled into the appropriate glass bottles and assigned a registration number and a DOP label.
 
However, this does not diminish the value of balsamic vinegar for everyday use, especially for salads. Even Italians prefer to use "everyday balsamic vinegar" for salads because the traditional one is thick and has a much greater role in baking, grilled radicchio, omelets, parmesan risotto, or fruit and ice cream desserts.
 
Unfortunately, there are many fakes that are produced in combination with various additives, colors, preservatives, and sugars. Real balsamic vinegar should not have them.
 
When buying traditional balsamic vinegar from Modena or Reggio Emilia, note that the bottle is bell-shaped with an elongated neck and has a volume of 100 ml.
 
1. The bottle must say Tradizionale.
2. The DOP label and registration number must be visible.
3. The best vinegars are made from grape must as the only ingredient, while they are obtained industrially in just a few hours from wine vinegar with the addition of sugar and various additives, extracts, preservatives, and colors.
4. If the vinegar is surprisingly cheap, it is most likely not authentic.
5. Like olive oil, never keep balsamic vinegar in the fridge. Keep it away from sunlight and high temperatures.
6. There's no reason to boil balsamic vinegar unless it's a quick toss in a pan to combine the ingredients.

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