{"id":12360,"date":"2024-06-19T10:00:11","date_gmt":"2024-06-19T08:00:11","guid":{"rendered":"https:\/\/www.acetaiamarchi.com\/il-ministero-della-cultura-sostiene-la-candidatura-del-balsamico-per-lunesco-en\/"},"modified":"2025-11-21T12:42:44","modified_gmt":"2025-11-21T11:42:44","slug":"the-ministry-of-culture-supports-the-candidacy-of-balsamic-vinegar-for-unesco","status":"publish","type":"post","link":"https:\/\/www.acetaiamarchi.com\/en\/the-ministry-of-culture-supports-the-candidacy-of-balsamic-vinegar-for-unesco\/","title":{"rendered":"The Ministry of Culture supports the candidacy of Balsamic Vinegar for UNESCO."},"content":{"rendered":"

An extremely important piece of news for the world of balsamic production: the Ministry of Culture<\/strong> has decided to support, with the backing of the Emilia-Romagna Region, the candidacy \u201cTradition of Balsamic between sociality, the art of craftsmanship, and popular culture of Modena and Reggio Emilia\u201d for UNESCO Intangible Cultural Heritage<\/strong>. This concept was reiterated by Francesco Gilioli<\/strong>, Chief of Staff of the Ministry of Culture.<\/p>\n

The reason is simple: in Balsamic Vinegar of Modena<\/strong>, there is an incredible tradition<\/strong> and history<\/strong> that deserve to be celebrated and preserved. UNESCO<\/strong>, the United Nations agency that promotes culture, education, and information, intends to advance the candidacy<\/strong> already proposed in 2019<\/strong>, which includes the important intangible aspect that characterizes this type of recognition, as it is something pervasive and localized<\/strong> in the territory.<\/p>\n

Balsamic Vinegar of Modena as UNESCO heritage<\/strong><\/h2>\n

This candidacy<\/strong> to recognize Balsamic Vinegar of Modena as intangible<\/strong> UNESCO heritage was already presented starting from 2019<\/strong>, and to date, this project is under review by the Ministry of Culture<\/strong>. Once the approval<\/strong> of Italian Cuisine<\/strong> as UNESCO Heritage<\/strong> is completed, this request will also be reactivated, with the hope that this path will achieve a recognition<\/strong> of this value within a few years, which would mean acknowledging the tradition<\/strong> of a territory<\/strong>, but above all that of many families<\/strong> and numerous Modenese<\/strong> and Reggiani<\/strong> entrepreneurs who have significantly contributed to the development<\/strong> of this extraordinary product.<\/p>\n

This news was announced in Milan on March 25<\/strong> by Stefano Bruno Galli<\/strong>, advisor for relations with local and territorial entities regarding the enhancement of cultural heritage of the Minister of Culture Gennaro Sangiuliano<\/strong>, during the inaugural conference<\/strong> of the first edition of \u201cBalsamic Day<\/strong>,\u201d a day established at the national level entirely dedicated to Balsamic Vinegar<\/strong> of Modena<\/strong>. March 25 is, in fact, the anniversary<\/strong> of the official recognition by the Ministry of Agriculture<\/strong> of the impact of the Balsamic Vinegar of Modena industry on Italian gastronomy and culture, which occurred in 1993<\/strong>.<\/p>\n

A Modena tradition famous worldwide<\/strong><\/h2>\n

The decision<\/strong> to nominate this delicious product<\/strong> celebrated<\/strong> worldwide originated from the territory<\/strong> and local communities<\/strong>, which initiated a process involving numerous families<\/strong> and businesses<\/strong> located in the provinces of Modena<\/strong> and Reggio Emilia<\/strong>, representative of the tradition, history, and identity of Balsamic<\/strong> Vinegar<\/strong> in the area.<\/p>\n

Indeed, the importance<\/strong> of authenticity<\/strong> and the protection of Balsamic Vinegar<\/strong> is often discussed, a fundamental theme for one of the most exported<\/strong> products in the world, with 92%<\/strong> of the production<\/strong> reaching as many as 130 countries<\/strong>, but which is also among the most imitated. In this context, the support<\/strong> of institutions<\/strong> becomes necessary, a gesture that reaffirms the importance of production within our country, demonstrating great attention<\/strong> and sensitivity<\/strong> towards the work<\/strong> of businesses<\/strong> and the opportunities<\/strong> they have seized by developing strategies<\/strong> for positioning in foreign markets even in the long term.<\/p>\n

The production of balsamic vinegar<\/strong><\/h2>\n

The tradition<\/strong> linked to this product is very long and rich in history<\/strong>, and is part of the DNA of the Modenese<\/strong> territory. Its origins<\/strong> date back to ancient times and exotic places, and its consumption<\/strong> dates back to 4000<\/strong> B.C. with the Babylonians<\/strong>, who obtained it from the fermentation of dates, figs, and apricots, using it as a condiment<\/strong> or to preserve<\/strong> other foods. However, the roots<\/strong> of Traditional Balsamic Vinegar<\/strong> can be traced back to the custom of cooking<\/strong> the must<\/strong>: this practice is documented in Egypt<\/strong>, but it is among the Romans<\/strong> that the production of cooked must became a commonly practiced activity, also mentioned by Virgil<\/strong> in the Georgics<\/strong>.<\/p>\n

Later, at the courts of the Este<\/strong>, first in Ferrara<\/strong> and subsequently in Modena<\/strong>, products that can be considered the precursors<\/strong> of Balsamic Vinegar of Modena<\/strong> were used, which, as we know today, has entirely different characteristics from the Balsamic<\/strong> of tradition. In fact, when the Estensi moved to Modena in 1598<\/strong>, they discovered a vinegar unknown to most, produced at a family<\/strong> level and in restricted<\/strong> environments with different<\/strong> characteristics<\/strong>.<\/p>\n

For the first time, in 1747<\/strong>, the records of the secret cellars of the Este Court referred to it as \u2018balsamic vinegar<\/strong>\u2019, previously known as \u2018vinegar of the Duke<\/strong>\u2019, emphasizing its very precious essence. From the 18th<\/strong> century onwards, reports about Balsamic<\/strong> increased, although around this product the families that owned it remained reserved. But it was in the 19th century<\/strong> that fundamental testimonies<\/strong> regarding the use of only cooked must to produce what is now known as Traditional Balsamic<\/strong> emerged.<\/p>\n

What to do in Modena: a visit to the Acetaia<\/strong><\/h2>\n

This interesting aspect of the tradition<\/strong> is narrated<\/strong> during the guided tours<\/strong><\/a> at <\/a>Acetaia Marchi<\/strong><\/a> that we organize for all enthusiasts. These moments are invaluable opportunities to immerse<\/strong> oneself completely in this extraordinary<\/strong> world<\/strong> governed by flavors. Thanks to the master vinegar makers, you will be guided through the production<\/strong> of Balsamic Vinegar, discovering all the secrets related to its creation<\/strong> and visiting the places where it is stored<\/strong>.<\/p>\n

Starting with a walk<\/strong> among the vines<\/strong>, you then move inside the acetaia, where the product<\/strong> is stored in barrels<\/strong> made of different types of wood, which give the vinegar its characteristic<\/strong> and appreciated<\/strong> flavor worldwide. The tours<\/a>, available in various<\/strong> languages<\/strong> to allow all visitors to discover all the curiosities<\/strong> of the product<\/strong>, also include a tasting<\/strong> of the different types<\/strong> of vinegar produced by us: this way, you will be able to experience<\/strong> firsthand the highest quality<\/strong> of the ingredients<\/strong> used and the extraordinary<\/strong> final result.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

The Shop for your purchases!<\/strong><\/h2>\n

At the end of this extraordinary journey, you can visit our Shop<\/strong><\/a>, a special place where you can take home a small piece of this territory<\/strong>. Here, you will be assisted<\/strong> in choosing the product that best suits your palate<\/strong> thanks to the direct relationship with the sellers, who will be happy to advise<\/strong> you and answer<\/strong> all your questions<\/strong>. This contact creates a valuable<\/strong> experience, making the entire visit an engaging<\/strong> moment for our visitors<\/strong> and customers<\/strong>.<\/p>\n

If you wish to purchase a product at a later<\/strong> time<\/strong>, do not worry: we also have an e-commerce<\/strong><\/a> where all the varieties<\/strong> of vinegar<\/strong> produced by our Acetaia<\/strong> are available, which will be shipped directly to your home<\/strong>, so you can enjoy this product wherever you are.<\/strong><\/p>\n

Don\u2019t miss an extraordinary experience<\/strong><\/h2>\n

If you are in the area and wondering what to do in Modena<\/strong>, don\u2019t miss out on an extraordinary<\/strong> taste<\/strong> experience<\/strong> that can enrich you culturally and gastronomically: visit Acetaia Marchi<\/strong> and try our products<\/strong> to fully understand the highest quality<\/strong> we offer. Come visit us as soon as possible!<\/p>\n","protected":false},"excerpt":{"rendered":"

An extremely important piece of news for the world of balsamic production: the Ministry of Culture has decided to support, with the backing of the Emilia-Romagna Region, the candidacy \u201cTradition of Balsamic between sociality, the art of craftsmanship, and popular culture of Modena and Reggio Emilia\u201d for UNESCO Intangible Cultural Heritage. This concept was reiterated by Francesco Gilioli, Chief of Staff of the Ministry of Culture. The reason is simple: in Balsamic Vinegar of Modena, there is an incredible tradition and history that deserve to be celebrated and preserved. UNESCO, the United Nations agency that promotes culture, education, and information, intends to advance the candidacy already proposed in 2019, which includes the important intangible aspect that characterizes this type of recognition, as it is something pervasive and localized in the territory. Balsamic Vinegar of Modena as UNESCO heritage This candidacy to recognize Balsamic Vinegar of Modena as intangible UNESCO heritage was already presented starting from 2019, and to date, this project is under review by the Ministry of Culture. Once the approval of Italian Cuisine as UNESCO Heritage is completed, this request will also be reactivated, with the hope that this path will achieve a recognition of this value within a few years, which would mean acknowledging the tradition of a territory, but above all that of many families and numerous Modenese and Reggiani entrepreneurs who have significantly contributed to the development of this extraordinary product. This news was announced in Milan on March 25 by Stefano Bruno Galli, advisor for relations with local and territorial entities regarding the enhancement of cultural heritage of the Minister of Culture Gennaro Sangiuliano, during the inaugural conference of the first edition of \u201cBalsamic Day,\u201d a day established at the national level entirely dedicated to Balsamic Vinegar of Modena. March 25 is, in fact, the anniversary of the official recognition by the Ministry of Agriculture of the impact of the Balsamic Vinegar of Modena industry on Italian gastronomy and culture, which occurred in 1993. A Modena tradition famous worldwide The decision to nominate this delicious product celebrated worldwide originated from the territory and local communities, which initiated a process involving numerous families and businesses located in the provinces of Modena and Reggio Emilia, representative of the tradition, history, and identity of Balsamic Vinegar in the area. Indeed, the importance of authenticity and the protection of Balsamic Vinegar is often discussed, a fundamental theme for one of the most exported products in the world, with 92% of the production reaching as many as 130 countries, but which is also among the most imitated. In this context, the support of institutions becomes necessary, a gesture that reaffirms the importance of production within our country, demonstrating great attention and sensitivity towards the work of businesses and the opportunities they have seized by developing strategies for positioning in foreign markets even in the long term. The production of balsamic vinegar The tradition linked to this product is very long and rich in history, and is part of the DNA of the Modenese territory. Its origins date back to ancient times and exotic places, and its consumption dates back to 4000 B.C. with the Babylonians, who obtained it from the fermentation of dates, figs, and apricots, using it as a condiment or to preserve other foods. However, the roots of Traditional Balsamic Vinegar can be traced back to the custom of cooking the must: this practice is documented in Egypt, but it is among the Romans that the production of cooked must became a commonly practiced activity, also mentioned by Virgil in the Georgics. Later, at the courts of the Este, first in Ferrara and subsequently in Modena, products that can be considered the precursors of Balsamic Vinegar of Modena were used, which, as we know today, has entirely different characteristics from the Balsamic of tradition. In fact, when the Estensi moved to Modena in 1598, they discovered a vinegar unknown to most, produced at a family level and in restricted environments with different characteristics. For the first time, in 1747, the records of the secret cellars of the Este Court referred to it as \u2018balsamic vinegar\u2019, previously known as \u2018vinegar of the Duke\u2019, emphasizing its very precious essence. From the 18th century onwards, reports about Balsamic increased, although around this product the families that owned it remained reserved. But it was in the 19th century that fundamental testimonies regarding the use of only cooked must to produce what is now known as Traditional Balsamic emerged. What to do in Modena: a visit to the Acetaia This interesting aspect of the tradition is narrated during the guided tours at Acetaia Marchi that we organize for all enthusiasts. These moments are invaluable opportunities to immerse oneself completely in this extraordinary world governed by flavors. Thanks to the master vinegar makers, you will be guided through the production of Balsamic Vinegar, discovering all the secrets related to its creation and visiting the places where it is stored. Starting with a walk among the vines, you then move inside the acetaia, where the product is stored in barrels made of different types of wood, which give the vinegar its characteristic and appreciated flavor worldwide. The tours, available in various languages to allow all visitors to discover all the curiosities of the product, also include a tasting of the different types of vinegar produced by us: this way, you will be able to experience firsthand the highest quality of the ingredients used and the extraordinary final result.   The Shop for your purchases! At the end of this extraordinary journey, you can visit our Shop, a special place where you can take home a small piece of this territory. Here, you will be assisted in choosing the product that best suits your palate thanks to the direct relationship with the sellers, who will be happy to advise you and answer all your questions. This contact creates a valuable experience, making the entire visit an engaging moment for our visitors and customers. If<\/p>\n","protected":false},"author":3,"featured_media":2258,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[190],"tags":[],"class_list":["post-12360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosities-about-balsamic-vinegar-of-modena"],"yoast_head":"\nIl Ministero della Cultura sostiene la candidatura del Balsamico<\/title>\n<meta name=\"description\" content=\"Il Ministero della Cultura sostiene la candidatura dell\u2019Aceto Balsamico a Patrimonio Immateriale dell\u2019Umanit\u00e0 Unesco insieme alla Regione Emilia-Romagna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.acetaiamarchi.com\/en\/the-ministry-of-culture-supports-the-candidacy-of-balsamic-vinegar-for-unesco\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Ministero della Cultura sostiene la candidatura del Balsamico\" \/>\n<meta property=\"og:description\" content=\"Il Ministero della Cultura sostiene la candidatura dell\u2019Aceto Balsamico a Patrimonio Immateriale dell\u2019Umanit\u00e0 Unesco insieme alla Regione Emilia-Romagna.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.acetaiamarchi.com\/en\/the-ministry-of-culture-supports-the-candidacy-of-balsamic-vinegar-for-unesco\/\" \/>\n<meta property=\"og:site_name\" content=\"Acetaia Marchi\" \/>\n<meta property=\"article:published_time\" content=\"2024-06-19T08:00:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-21T11:42:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.acetaiamarchi.com\/wp-content\/uploads\/2025\/03\/blog-3-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1170\" \/>\n\t<meta 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