The history of balsamic vinegar is deeply linked to the Modena territory and has its roots in a centuries-old tradition. In 2000, this tradition led the traditional product to obtain the Protected Designation of Origin (D.O.P.). In 2009, it allowed the condiment made with the addition of wine vinegar to cooked must to be included by the European Commission in the register of I.G.P. productions (Protected Geographical Indication). Let’s see what the main milestones of balsamic vinegar are, from the past to today, and how to learn more through a guided tour in the vinegar factory.
Traces in Ancient Rome
We all know that balsamic vinegar is of Italian origin, but few of us know that the history of this condiment has very ancient origins. In fact, we find some traces of its production and use already in the Middle Eastern civilizations of the 3rd millennium B.C. and, above all, during the period of the ancient Romans. It was among the latter that the cooking of grape must, typical of the balsamic vinegar production process, was born, which can be observed during a guided tour in the vinegar factory.
Initially, however, the must was not used as a condiment. We find traces of such use in the first book of the Georgics by Virgil. More specifically, it mentions a woman from the Emilia region who cooked the must to store it in barrels and consume it later.
At the Court of the Estensi
Over the centuries, the ancestor of balsamic vinegar underwent numerous changes. However, the first concrete testimonies regarding a condiment from the Modena area, similar to balsamic vinegar, date back to the transfer of the Este family from Ferrara to Modena. In the records of the Este secret cellars from the year 1747, this interesting gastronomic product is indeed mentioned.
The Napoleonic Invasion and the Trade of Balsamic Vinegar
Until 1796, the year of the Napoleonic invasion, balsamic vinegar was a condiment present only on the tables of the Este dukes. After Napoleon’s arrival in Italy, this product began to be known and sold outside the Duchy of Modena. Producers began to present it at numerous international exhibitions, achieving great success.
It is also possible to trace back to the 19th century the emergence of the first dynasties of producers of balsamic black gold, which are still part of the Consortium for Protection.
Balsamic Vinegar Today
In 1933, balsamic vinegar was officially recognized by the Minister of Agriculture Giacomo Acerbo. It was in 1965, however, that the first regulations on the “Composition characteristics and preparation methods of Balsamic Vinegar of Modena” were included in the Official Gazette. Over time, this condiment has become increasingly widespread. It has gained greater appreciation year after year.
The Balsamic Vinegar of Modena from Acetaia Marchi and the Guided Tour in the Vinegar Factory
As we mentioned at the beginning, due to the spread and appreciation gained over time, balsamic vinegar has received very important recognitions. We at Acetaia Marchi are proud of this, and for this reason, we produce our vinegar by valuing tradition and using top-quality grapes. We do not use preservatives or other substances that can alter the authenticity of the condiment. We offer only products capable of guaranteeing a unique and unforgettable culinary experience.
Bring the taste of tradition to your table with the Balsamic Vinegar Traditional of Modena D.O.P. and the Balsamic Vinegar of Modena I.G.P. offered by Acetaia Marchi. Then, do not hesitate to book a guided tour in the vinegar factory, during which you will discover how this delicious and precious condiment is produced. You certainly won’t regret it!
