PRODUCTS
Traditional Balsamic Vinegar of Modena, from now on ABTM (Aceto Balsamico Tradizionale di Modena) , is one of the oldest product and certainly the most typical in the landscape of...
ACETAIA
The winter frost makes the balsam clear and the torrid summer heat concentrates sugars, acidity and flavors, mild temperatures in fall and spring allows the activities....
RECIPES
The vinegar is commonly used in recipes. Examples of the use of this food ingredient are often very simple but also refined.....
HOW TO PRODUCE
The must used for the production of traditional balsamic vinegar of Modena comes from crushed trebbiano and traditional grapes of Modena such as Lambrusco...
A BIT OF HISTORY
Documents certifying the exact time and place where Traditional Balsamic Vinegar was originated don't exist.
Products similar to it, musts and vinegar variously mixed, were already consumed in the early Middle Eastern civilizations, in the ancient Greece and in the Imperial Rome. References to the use of sweet and sour vinegar follow one other over the centuries: ancient literature makes repeated hints to them alongside historical figures and events.
With the passage of time, bibliographic spiral tends to move between Ferrara ang Reggio Emilia and then centers in the city of Modena where Este Ducal Court -from which the first documents with a precice and detailed quote of the balsamic vinegar emerge- moved from Ferrara in 1598.
It therefore seems that the ducal richness had first tasted and then did a local product, existing for some time to appear matured and appreciable.
Since then the Balsamic vinegar and the city of Modena continued along the course of history.
The Balsamic becomes, then, something definite, rooted in tradition, a precious jewel result of no longer random techniques, but of treated and systematic operations.
In 1796, after occupying Modena, the french, led by Napoleon, dismantled the ducal acetaias by selling their vinegar barrels to the wealthiest families in the city.
Only after 1815 it was possible to reconstruct the ducal acetaia. The following years were prolific of documentations reguarding the Balsamic: preminent figure in that period was Duke Francesco IV who was an attentive admirer of that vinegar...
