Aceto Balsamico Tradizionale di Modena
By Somewhere
The birth of this particular type of vinegar is as old as it is obscure. From cooked wine, inherited from ancient Roman culture, was born an ingredient that has no predecessors: balsamic vinegar developed only in the area between Modena and Reggio Emilia, where centuries ago "special" vinegars were prepared. It was given the label "balsamic" over time because of its medicinal purposes.
Traditional balsamic vinegar from Modena is obtained by slowly aging a mix of cooked grapes through natural fermentation into an increasingly more concentrated form thanks to a series of barrels of different types of woods and in decreasing size without adding any aromatic substances. Before packaging, the product is inspected by a committee of expert tasters, who determine whether it can carry the D.O.P label, that is, a product with protected origins. The tasters judge not only its flavor, but also its visual and olfactory aspects.
