Balsamic Vinegar of Modena is a well-known and renowned product all over the world: in fact, it has numerous admirers who praise its unmistakable flavor. Used in many recipes, there are often discussions about all the possible pairings between balsamic vinegar and various foods.
However, there are many secrets surrounding Balsamic Vinegar, and its deep connection with the climate, territory, and local family traditions makes it a source of curiosity that many would like to explore further. If you are among these people, don’t worry: in this article, we will reveal to you some secrets related to this extraordinary local product!
How much do you know about Balsamic Vinegar?
Where does the term “balsamic” come from, and how is it best tasted? In this in-depth article, you will find answers to all the most curious questions related to this product known worldwide!
Where the term “balsamic” comes from
Why is this vinegar known as “balsamic”? The answer is very simple and lies in the origin of this product: in fact, initially, Balsamic Vinegar was named so because it was believed to have particular healing and therapeutic virtues, just like the balms that were administered to the sick in past centuries.
Indeed, the term comes from the ancient Greek “balsamon,” which means “soothing,” and even in ancient Rome, cooked must was recommended for all those suffering from sore throats, respiratory issues, or stomach problems. But how much truth is there in this belief? Balsamic Vinegar actually has proven antiseptic properties and aids digestion.
The Balsamic battery is female
What is meant by the term “battery” of Balsamic Vinegar? This concept refers to the collection of barrels of Balsamic Vinegar of Modena that families kept at home, traditionally in the attics of their houses, where the strong thermal excursion can be best utilized. The battery usually has an odd number of barrels, arranged from the largest to the smallest, and the balsamic ages inside all of these for a predetermined number of years: this process can last for entire generations.
Once, tradition dictated that a new battery be built and started for every female child born, and that the girl, once she became an adult, would bring it as her dowry: thus, the balsamic represented a true heritage for the family. Moreover, many batteries often had a female name: this testifies to the fact that the terminology of the balsamic world is closely linked to women. Some examples? The term “Mother of Vinegar,” which refers to the film that forms on the surface of the barrels, or “Mother Barrel” or “Abbess,” which refers to a large barrel that feeds the other batteries.
A stone on the barrel
In traditional vinegar cellars or in some photos of ancient vinegar cellars, there is a stone on each wooden barrel. This is because, in the past, barrels were closed with a stone, which by tradition came strictly from the Panaro or Secchia river, with the belief that this measure served to give the vinegar the traditional taste that distinguishes it. The reason? The irregular shape of the river stone allows a bit of air to pass through, which enables the vinegar to breathe and thus oxygenate for fermentation and to feel the thermal excursions.
The gauze present on the hole of the barrel, on the other hand, serves to protect it from the entry of any impurities. Today, this tradition is no longer followed, but in every battery, the closure of the barrels maintains the right conditions for preserving the vinegar, allowing air to pass through.
The perfect tasting of Balsamic Vinegar
How to best savor the characteristics of Balsamic Vinegar of Modena? Connoisseurs never use a metal spoon, as this reacts with vitamin C and oxygen, giving the balsamic iron notes that alter its flavor. In fact, it is better to use a ceramic spoon, as this material has no characteristics that could influence the tasting process and allows you to fully appreciate the taste and olfactory characteristics of this product.
The oldest method involves using your fingers, placing a few drops of Balsamic Vinegar between your thumb and index finger. This way, the heat of the skin makes the balsamic’s peculiarities more pronounced and enhances its taste.
Who is the oxologist?
This technical term refers to the expert in Balsamic Vinegar: the word “oxologist” comes from the Greek “oxos,” which indeed means vinegar. This professional is dedicated to patiently following all the stages of balsamic production, from cooking the must to bottling. These experts are driven by a great passion for this product, and in their work, they pay a lot of care and attention: respect for traditions and preparation is, therefore, fundamental.
If you are curious to discover all the stages of this long process, we at Acetaia Marchi offer guided tours in the best vinegar cellar in Modena: thanks to this experience, you can discover all the secrets of balsamic production, stroll through the vineyards, and enjoy an excellent tasting to experience the high quality of our products created with passion. The organized tours in the vinegar cellar are available in different languages to satisfy the curiosity of enthusiasts from all over the world. We look forward to seeing you!
The fathers of balsamic
The figures who have made Balsamic Vinegar of Modena great are mainly three: the doctor and naturalist Antonio Vallisnieri, who studied the characteristics and beneficial properties of this extraordinary product and who in the 18th century noted that as early as 1288 some documents attested to the presence of balsamic at the court of Obizzo II d’Este. Also important is the producer Francesco Aggazzotti, who in 1862 wrote to lawyer Pio Fabriani the perfect formula for obtaining excellent balsamic, which is still the starting point of the regulations today.
Finally, it is also necessary to mention the chemist Fausto Sestini, who in 1863 conducted the first scientific study on the product, determining its chemical composition and fundamental characteristics that distinguished it from other vinegars present in the world.
The passion of Acetaia Marchi
Balsamic Vinegar represents an important cultural and traditional heritage of Italy, which is passed down from generation to generation and carries with it a great number of curiosities and peculiarities. For its versatility, today we at Acetaia Marchi love to use it in various ways, making it the star of special events in the form, for example, of gourmet favors, or sharing it as a gift in a gift box. In any form, it remains a fundamental piece of history of the territory and a product of inestimable value.
If you are interested in trying our products, come visit us at our Shop in Modena: here you can try the Balsamic Vinegar of Modena IGP, Traditional Balsamic Vinegar of Modena DOP, and the Balsamic Condiments we produce, and you can get advice from our expert vinegar masters. What are you waiting for? Come visit us!
