Battery Balsamic Vinegar of Modena

Balsamic vinegar: a bit of history

The history of balsamic vinegar is profoundly linked to the Modena area and has its origins in a centuries-old tradition. In 2000, this tradition led to the traditional product being awarded the Protected Designation of Origin (PDO). In 2009, the European Commission included the condiment made by adding wine vinegar to cooked must in the register of protected geographical indications (PGI). Let's take a look at the main stages of this condiment, from the past to today.

Traces in Ancient Rome

We all know that balsamic vinegar is of Italian origin, but few of us are aware that the history of this condiment has very ancient origins. In fact, we find some traces of its production and use as early as the Middle Eastern civilisations of the 3rd millennium BC and, above all, during the period of the ancient Romans. It was among the Romans that the cooking of grape must, typical of the production process of balsamic vinegar, was born.

Initially, however, must was not used as a condiment. We find evidence of this use in the first book of Virgil's Georgics. More specifically, it tells of a woman from the Emilian area who cooked the must and stored it in barrels for later consumption.

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 Este family's move from Ferrara to Modena. In the registers of the Este's secret cellars, relating to the year 1747, there is mention of this interesting food and wine product.

The Napoleonic invasion and the balsamic vinegar commerce

Until 1796, the year of Napoleon's 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 outside the Duchy of Modena. Producers began to present it at numerous international exhibitions and it was a great success.

The first dynasties of producers of balsamic black gold, which are still part of the Consortium for the Protection of Balsamic Vinegar, date back to the 19th century.

 

Napoleonic invasion in Modena

Balsamic vinegar today

In 1933, Balsamic vinegar was officially recognised by the Minister of Agriculture Giacomo Acerbo. It was in 1965, however, that the first specification on the "Characteristics of composition and method of preparation of Balsamic Vinegar of Modena" was published in the Official Gazette. Over time, this condiment has become increasingly popular. It has gained greater appreciation year after year.

Balsamic Vinegar of Modena from Acetaia Marchi

As we said at the beginning, the diffusion and appreciation of balsamic vinegar over time has led to some 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 only offer products that guarantee a unique and unforgettable culinary experience.

Bring the taste of tradition to the table with the Traditional Balsamic Vinegar PDO and the Balsamic Vinegar of Modena PGI produced by Acetaia Marchi. You certainly won't regret it!


Balsamic Vinegar of Modena - how to use it in cooking

Balsamic vinegar of Modena in cooking

Balsamic Vinegar of Modena - how to use it in cooking

 

Balsamic Vinegar of Modena is certainly one of the best known products of our culinary tradition, both nationally and internationally. Frequently used on the tables of our homes, it goes well with various dishes and is an excellent condiment. It is suitable for enhancing the flavours of first and second courses, meat and fish, fruit and vegetables. It is therefore a very versatile product that can easily be used in a variety of circumstances.

Balsamic Vinegar is considered a prestigious product, offering unique organoleptic experiences. This is why it is increasingly used by professional chefs and even by enthusiasts of fine cuisine.

Bringing a touch of Balsamic to the table

How do you use Balsamic Vinegar of Modena in cooking? As you will have understood, it is a perfect accompaniment to many dishes. In fact, it is a product that can harmonise and flavour dishes, enhancing the flavour of individual ingredients.

Usually, by choosing Balsamic Vinegar of Modena I.G.P., you can enhance the taste of cooked food. Delicately full-bodied and with an intense flavour, this condiment is suitable for preparing risottos, main courses of meat (especially red meat) and fish. It is also perfect for adding flavour to baked, boiled and grilled vegetables.

By choosing a product with a more pronounced body, due to a longer ageing process, it can be used to finish salads, side dishes with raw vegetables and fresh fruit. Traditional Balsamic Vinegar of Modena P.D.O., which undergoes a prolonged ageing/refining process, is also suitable for garnishing desserts and cocktails. It can give them an extra touch of flavour.

Aceto Balsamico Tradizionale di Modena D.O.P. Affinato – Confezione ConsorzioNot only Italian cuisine

Balsamic Vinegar of Modena is perfect for balancing the different flavours of traditional Italian cuisine, but it is also an excellent resource for those who love to bring international cuisine to the table. The "nouvelle cuisine" goes well with the organoleptic properties of this Emilian food and wine product. Therefore, we can safely say that Balsamic is the perfect finishing touch for the most homemade and simple dishes, which are suitable for everyday cooking. It is also fantastic for more refined gourmet dishes, international and otherwise. In any event, it can help combine tradition and modernity, authenticity and delicacy.

The important thing is to choose the best Balsamic Vinegar of Modena.

To cook quality dishes you need quality ingredients. This is even more true when it comes to Balsamic Vinegar. You should always prefer products made from local grapes, left to age in fine wood barrels such as oak, cherry and ash. The best vines in the Modena area offer the possibility of producing a prestigious Mosto Cotto and an excellent Wine Vinegar. These ingredients, wisely mixed, allow to propose a dark brown Balsamic with an excellent density and a tasty level of acidity.

Don't hesitate to bring our Balsamic Vinegar of Modena I.G.P. and our Traditional Balsamic Vinegar of Modena D.O.P. to your table. You won't be disappointed!