Some interesting facts about Balsamic Vinegar
Balsamic Vinegar of Modena is a product known and renowned throughout the world: in fact, it has numerous admirers who praise its unmistakable flavour. Used in many recipes, one often hears about all the possible combinations between balsamic vinegar and the most diverse foods.
However, there are so many secrets that gravitate around Balsamic Vinegar, and its very link with the climate, territory and local family traditions makes it a source of curiosity that many would like to learn more about. If you are among these people, don’t worry: in this article we will reveal some secrets about this extraordinary local product!
How much do you know about Balsamic Vinegar?
Where does the term ‘balsamic’ come from, and how best to taste it? In this in-depth look you will get answers to all the most curious questions related to this world-famous product!
Where does the term ‘balsamic’ come from
Why is this vinegar known by the term ‘balsamic’? The answer is very simple and can be found in the origin of this product. Balsamic vinegar was originally so called because in the past it was believed to have particular curative and therapeutic virtues, just like the balsams that were administered to the sick in the past centuries to cure them.
In fact, the term derives from the ancient Greek ‘balsamon’, meaning ‘soothing’, and already in ancient Rome, cooked must was recommended to anyone suffering from a sore throat, respiratory tract ailments, or who had stomach problems. But how much truth is there in this belief? Balsamic Vinegar actually has proven antiseptic properties and aids digestion.
Balsamic Vinegar is woman
What is meant by the term ‘battery’ of Balsamic Vinegar? This concept refers to the set of barrels of Balsamic Vinegar of Modena that families kept in their homes, traditionally in the attics of the houses, where they could make the most of the wide temperature range. 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 set number of years: this process can last for generations.
Once upon a time, the tradition was that for every daughter born a new battery was built and started, and that the girl, once she was an adult, would bring it as a dowry: the balsamic, therefore, represented a real 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 indicates the film that forms on the surface of the casks, or ‘Mother Cask’ or ‘Abbess’, which refers to a large cask that feeds the other batteries.
A stone on the barrel
In traditional vinegar cellars or in some photos of old vinegar cellars, there is a stone on each wooden barrel. This is because it was once customary to close the barrels with a stone, which traditionally came strictly from the Panaro or Secchia river, in the belief that this device served to give vinegar its traditional flavour. The reason? The irregular shape of the river stone allows some air to pass through, which allows the vinegar to breathe and thus to oxygenate in order to ferment and be affected by temperature variations.
The gauze on the barrel hole, 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 the vinegar’s preservation by allowing the passage of air.
The perfect tasting of Balsamic Vinegar
How best to savour the characteristics of Balsamic Vinegar of Modena? Connoisseurs never use a metal spoon, because this causes the vitamin C to react with oxygen and gives the balsamic vinegar iron notes that alter its flavour. In fact, it is better to use a ceramic spoon, because this material is devoid of any characteristics that could affect the tasting process and allows the best possible appreciation of the taste and smell characteristics of this product.
The oldest method involves using one’s fingers, placing a few drops of Balsamic Vinegar between the thumb and forefinger. In this way, the warmth of the skin makes the peculiarities of the balsamic vinegar sharper and its taste will be enhanced.
Who is the oxologist?
This technical term indicates the Balsamic Vinegar expert: the word ‘oxologo’ comes from the Greek ‘oxos’ meaning vinegar. This professional is committed to patiently following all the stages in the production of balsamic vinegar, from cooking the must to bottling. These experts are driven by a great passion for this product, and they put a lot of care and attention into their work: respect for tradition 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 acetaia of Modena: thanks to this experience you can discover all the secrets of balsamic production, walk around the vineyards and enjoy a great tasting to prove on your palate the high quality of our passionately created products. The organised visits to the vinegar cellar are available in different languages, to satisfy the curiosity of connoisseurs from all over the world. We are waiting for you!
The Fathers of Balsamic Vinegar
The figures that have made Balsamic Vinegar of Modena great are mainly three: the physician and naturalist Antonio Vallisnièri, who studied the characteristics and beneficial properties of this extraordinary product and who in the 18th century noted that as early as 1288, documents attested to the presence of balsamic vinegar in the court of Obizzo II d’Este. Also very important was the producer Francesco Aggazzotti, who in 1862 wrote to the lawyer Pio Fabriani the perfect formula for obtaining an excellent balsamic, which is still the basis for the specifications today.
Finally, mention must also be made of the chemist Fausto Sestini, who in 1863 made the first scientific study of the product, determining its chemical composition and fundamental characteristics that distinguished it from other vinegars in the world.
The passion of Acetaia Marchi
Balsamic Vinegar represents a very important cultural and traditional Italian heritage, which is passed on from generation to generation and which brings with it a great number of curiosities and peculiarities. Because of its versatility, today we at Acetaia Marchi love to use it in the most diverse ways, making it the protagonist of special events in the form, for example, of a gourmet wedding favour, or sharing it as a gift in a gift-package. Whichever way you look at it, it remains a fundamental piece of local history and a product of inestimable value.
If you are interested in trying our products, come and visit us in our Bottega in Modena: here you can try our Balsamic Vinegar of Modena P.G.I., Traditional Balsamic Vinegar of Modena P.D.O. and our own balsamic condiments, and you can get advice from our expert master vinegar makers. What are you waiting for? Come and visit us!
