A magical elixir, a remedy, a digestive aid, and a culinary condiment, the most noble and famous balsamic vinegar—known in its homeland as aceto balsamico—begins its story in the lands of Italy, in the Modena and Reggio Emilia regions, where it has been produced since the Middle Ages, with the first record dating back to 1046.
A near-magical potion that enriches even the simplest ingredients, aceto balsamico tradizionale has, over time, fallen prey to imitations and counterfeits. Many of the products available today labeled as true balsamic vinegar are but pale copies of the original.
The authentic and most prized version remains the traditional balsamic vinegar (aceto balsamico tradizionale) bearing the DOP (Denominazione di Origine Protetta) designation, which protects and distinguishes the artisanal, truly valuable product from its low-cost, low-quality counterparts.
True traditional balsamic vinegar is the result of a reduction of Trebbiano and Lambrusco grapes, which, after being pressed, produce a syrup called mosto cotto, that is then aged for at least 12 years in seven special barrels of decreasing size.
Thus, the true aceto balsamico becomes incredibly rich, with a dark, intense color, a natural sweetness with subtle acidic and woody notes, borrowing from the flavors of the barrels in which it was aged and from the traces of time that have passed over it.
Generally, to differentiate the various quality stages of true aceto balsamico, both the producers in Modena and those in Reggio Emilia follow specific standards. For example, traditional balsamic vinegar aged for at least 12 years, the minimum accepted, must carry a white label according to the Modena system, while aceto balsamico extravecchio—aged for at least 25 years—can be honored with a golden label, a mark of the nobility it carries.
In the Reggio Emilia system, the 12-year entry-level vinegar is marked with a red label, mid-level balsamic vinegar—aged for at least 18 years—bears a silver label, and the vintage vinegar, aged over 25 years, is awarded a gold label, just as in the Modena system.
In any case, as an old saying from popular wisdom goes, “good things come in small packages”—and traditional balsamic vinegar is no exception. It’s no surprise: its fragrance reveals itself in all its elegance as soon as the cork is removed, evoking a whole range of sensations and emotions that anticipate the delight when the first drops are drizzled over a slice of prosciutto or aged parmesan, on a salad of greens, or on a simple slice of homemade bread. And, like any precious item, it always comes in a special box.
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