Balsamic vinegar: a bit of history... and a guided tour of the vinegar cellar afterwards!
The history of balsamic vinegar is deeply linked to the Modena area and has its roots in a centuries-old tradition. The latter, in 2000, led the traditional product to obtain Protected Designation of Origin (PDO) status. In 2009, it allowed the condiment made by adding wine vinegar to cooked must to be included by the European Commission in the register of I.G.P. (Protected Geographical Indication) products. Let's take a look at the main stages of balsamic vinegar, from the past to the present, and how to learn more about them on a guided tour through the vinegar cellar.
The 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. We find, in fact, some traces of its production and use as far back as the Middle Eastern civilisations of the 3rd millennium BC and, above all, during the period of the Ancient Romans. It was here that the cooking of grape must was born, typical of the balsamic vinegar production process that can be observed during a guided tour of the vinegar cellar.
Initially, however, must was not used as a condiment. We find evidence of such use in the first book of Virgil's Georgics.
More specifically, it tells of a woman from the Emilian area who used to cook must to put it in barrels and consume it later.
At the court of the Estensi
Over the centuries, the ancestor of balsamic has undergone numerous changes. However, the first concrete evidence of a condiment from the Modena area, similar to balsamic vinegar, dates back to the transfer of the Este family from Ferrara to Modena. In the registers of the Este secret cellars, relating to the year 1747, there is mention of this interesting food and wine product.
The Napoleonic Invasion and the Balsamic Vinegar Trade
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Until 1796, the year of the Napoleonic invasion, balsamic vinegar was a condiment found only on the tables of the Este dukes. After Napoleon's arrival in Italy, this product began to be known and sold even outside the Duchy of Modena. Producers began to present it at numerous international exhibitions, meeting with great success.
It is also possible to date back to the 19th century the establishment of the first dynasties of producers of balsamic black gold, who are still part of the Consorzio di Tutela today.
Balsamic Vinegar Today
In 1933, balsamic vinegar was officially recognised by the Minister of Agriculture Giacomo Acerbo. It was in 1965, however, that the Official Gazette published the first specification on the ‘Characteristics of composition and method of preparation of Balsamic Vinegar of Modena’. Over time, this condiment has become increasingly popular. It has gained greater appreciation year after year.
Balsamic Vinegar of Modena from Acetaia Marchi and the guided tour of the vinegar cellar
.As we said at the beginning, from the diffusion and appreciation obtained over time, balsamic vinegar has come to obtain some very important recognitions. We at Acetaia Marchi are proud of this and that is why 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 dressing.
We only offer products that guarantee a unique and unforgettable culinary experience.
Bring the taste of tradition to the table with Balsamic VinegarTraditional Balsamic Vinegar of Modena D.O.P. and the Balsamic Vinegar of Modena I.G.P. from Acetaia Marchi. Then, do not hesitate to book a guided tour of the acetaia, during which you will discover how this delicious and precious condiment is produced. You certainly won't regret it!
Is it better to use a balsamic dressing or Balsamic Vinegar of Modena PGI? Cooking tips
Balsamic vinegar is increasingly finding its way onto our kitchen shelves. It is a delicious and versatile condiment, suitable for most of our savoury dishes and even some sweet recipes. It allows us to complement dishes of all kinds, from the simplest and freshest to the tastiest and most elaborate.
The sweet-and-sour flavour of Balsamic Vinegar goes very well with many foods: just a few drops are enough to satisfy even the most discerning palates! In addition to vinegar, however, balsamic condiments are also often used in cooking. There are differences between the two products which you should be aware of if you want to use them correctly on your table. Let's take a look at what differentiates these two products and how to use them in the kitchen.
The differences between Balsamic Vinegar of Modena igp and Balsamic Vinegar Condiment
It is not easy to notice the differences between vinegar and condiment. Yet the two products have some substantial differences. The most obvious one is certainly acidity. Balsamic Condiments are brown in colour like vinegar and have a very full-bodied consistency. In terms of taste, the sweet component tends to prevail over the sour component in balsamic seasonings. They are designed for those who like 'sweeter' and less vinegary flavours, with a lower acidity level of 5-4.5 %. Because of this low level of acidity, they could not by law be called 'Aceto Balsamico Tradizionale di Modena D.O.P.' or 'Aceto Balsamico di Modena IGP', which have an acidity of at least 6 %. Moreover, current legislation allows them to be bottled in bottles of different capacities, such as 40, 50, 100 or 200 ml.
When to use vinegar and when is it a good idea to use balsamic dressing?
Balsamic vinegar can be used as a condiment for practically any dish. Its sweet-and-sour flavour goes very well with many types of food, such as meat, tasty salads, risotto or fruit. Balsamic seasoning can also be used to season the same dishes. However, you must always remember that its taste is somewhat sweeter and that the consistency is thicker. Therefore, it all depends on your taste and that of your diners.
Balsamic seasoning is the ideal ally for those who like to decorate dishes and add a touch of elegance and flavour to their preparations. In addition, due to its predominantly sweetish flavour, it is most often used for fruit salads, ice cream and desserts. So try it in sweet recipes and to refine your dishes - you won't be disappointed!
Balsamic vinegar and balsamic condiments: where to find them?
If you would like to try some authentic and tasty products, take a look at our suggestions. In our vinegar factory we produce Traditional Balsamic Vinegar of Modena D.O.P., Balsamic Vinegar of Modena I.G.P. , Condimenti Balsamici, fruit sauces, jams and compotes. We produce everything according to tradition and also offer interesting variations. These include the organic balsamic (Bronzo and Platino) and the Condimento Biologico Bianco. That said, we invite you to give us a try: we are sure that our products will win you over from the first taste!
How to use balsamic condiments in cooking
If you love balsamic condiments and would like to find out more about new ways of making full use of their culinary characteristics, read on. We'll be offering suggestions, solutions and products you should try as soon as possible.
What are balsamic condiments and what are their main characteristics?
Balsamic condiments are food and wine products made from cooked must and wine vinegar. The combination of the latter, following the achievement of acetic fermentation, allows the development of different notes of flavour capable of enveloping and conquering every palate. In most cases, these condiments are dark and boast a sweet and sour flavour. There are various types, differing in density and taste.
Balsamic condiments owe their deliciousness above all to the ageing to which they are subjected: they are left to rest in wooden barrels for a long time. This allows them to acquire different nuances of flavour, which vary according to the type of wood in which they are stored. The role of balsamic condiments is to enhance the flavour of each dish and give each dish many different nuances of taste.
How to use these products in the kitchen?
These products are particularly popular because of their versatility. In fact, they can be used for both starters and other courses (including dessert). The purpose of balsamic seasonings is to enhance the flavour of the dishes they are to season, but not to conceal it. It is therefore important to dose them carefully, so as not to cover up too much of the taste of the dishes. Depending on the type of product and the seasoning chosen, it will be possible to create a combination of flavours that will tickle even the most difficult palates.
There are so many recipes for using these condiments in the kitchen. They are best appreciated in combination with cooked and raw vegetables. They can also be used for the preparation of meat dishes and to further flavor buffalo mozzarella , some sauces and salads .
They can even enhance certain desserts: balsamic dressings are particularly good in fruit salads or in combination with jams. In any case, they can reawaken traditional flavours and add great quality to prepared dishes.
Where can you find tasty and genuine balsamic condiments?
To bring all the flavour of tradition to the table, it is always advisable to buy these condiments directly from the vinegar producers of Modena and Reggio Emilia. Acetaia Marchi also offers a large selection of high-quality balsamic condiments. We also recommend that you try our exclusive White Organic Seasoning: an excellence not to be underestimated!
All Condimenti Balsamici di Acetaia Marchi are made from cooked grape must and wine vinegar, and left to rest in fine wooden barrels. The Pregiati, the Riserve, the Leggendari and our other products are waiting to win you over with their unique taste, but also with their small bottles of refined and elegant design. They are so beautiful that you can collect them. Word of Acetaia Marchi!
What are balsamic condiments?
Balsamic condiments are products made by mixing concentrated grape must with quality wine vinegar. Just as with classic balsamic vinegar, the product is matured in special wooden barrels. This allows the fermentation process of the vinegar to be completed and leads to the food acquiring the typical aroma and flavour of the balsamic dressing. Let's get to know the various balsamic dressings by mentioning their different characteristics.
The differences between condiments and balsamic vinegar
You may have wondered what the difference is between balsamic vinegar and balsamic condiments. This may be mainly because the ingredients and the production process are very similar to those used for the preparation of Balsamic Vinegar of Modena P.G.I. Traditional P.G.I. vinegar, on the other hand, is produced using only cooked must.
The condiments are distinguished by their density and consistency. Among other things, they are not governed by specifications like traditional D.O.P. and Balsamic I.G.P. and do not have to undergo specific ageing procedures. The choice of bottling is also reserved to the producer, who may use any type of container.
Balsamic vinegar can only be marketed after a certain period of ageing. For the traditional PDO, in particular, the use of additives is not permitted. Furthermore, the product must only be bottled in 100 ml glass bottles.
Some examples of balsamic condiments
Among the various products on the market, you will find different types of balsamic condiments. Our own, i.e. those of Acetaia Marchi, are characterised by variable acidity and density. They are made from cooked grape must and wine vinegar. They are all 100% natural products and contain no preservatives, dyes, thickeners, antioxidants, sweeteners or added sulphites.
Here are some of our balsamic seasoning products
- "Il Delicato 6" is a dark brown balsamic seasoning that will win you over with its sweet and sour flavour. Very delicate and pleasant, it is recommended for daily use and ideal for seasoning various dishes.
- "La Riserva 16" is another of our prestigious balsamic dressings. It is the result of the combination of a fine cooked must and an excellent wine vinegar. It is clear black in colour and has an intense flavour with fruity notes. It is perfect to enhance your risottos, but also prawns and fritters.
- "Prezioso 9": the name says it all about this condiment made from the best grapes. The racking in acacia barrels gives the product a special creaminess and aroma. You can use this condiment to enrich many different dishes.
- "Leggendario 26" is a product with an intense taste, matured for a long time in quality wooden barrels. It is a delight for the palate. It is one of the balsamic seasonings that you can enjoy with not too mature cheeses, on strawberries or even on a simple pudding.
- The Organic white Condiment is a unique product made from a mixture of cooked grape must and wine vinegar. With its straw-yellow hue, it boasts appreciable density and a delicate taste. For the preparation of this condiment, only white Trebbiano grapes from the region, organically grown, are chosen.
We invite you to discover all our products: our balsamic condiments are all of high quality, genuine and prepared using traditional methods. They will win you over from the first taste!
