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The vinegar is called “Balsamico” because it was once believed to have healing and therapeutic properties. The word comes from the Greek “balsamon” which means “soothing” and “comfort”. In ancient Rome, cooked must was given to those suffering from stomach illnesses and respiratory diseases. In hindsight, the practice was not ill-advised, as Balsamic Vinegar of Modena is – in fact – an excellent aid to digestion.
PDO Traditional Balsamic Vinegar of Modena is bottled in a drop-shaped 100 ml cruet with a regular base, which is made of solid white glass. It was designed by Giorgetto Giugiaro on the 125th anniversary of the Balsamic Consortium of Modena. The bottle design has now become mandatory for all vinegar manufacturers, as ruled by the disciplinary of production.
Find out more about our bottles of PDO Traditional Balsamic Vinegar of Modena, their precious damask labels and baroque colors, reminiscent of the Este tradition.
How does one assess the quality of Balsamic Vinegar of Modena? It is very easy: simply rely on the balance of the ingredients. PDO Traditional Balsamic Vinegar of Modena is made of aged cooked must, without the addition of preservatives, dyes, thickeners, or sulphites. The original black gold of Modena is 100% natural. The PGI Balsamic Vinegar of Modena specifications allow manufacturers to add caramel, which gives the vinegar greater consistency as well as a persistent brown color, although it does compromise the quality of the product itself.
All kinds of Delizia Estense’s Balsamic Vinegars of Modena are completely natural, produced without the addition of concentrated must or caramel, bringing the authentic taste of genuine Balsamic Vinegar onto your table.
To perfectly savor Balsamic Vinegar in all its purity, we recommend using a glazed ceramic spoon. Refrain from using metal spoons, as they will jeopardize your sensorial experience. Ceramic provides a faithful, authentic way of appreciating the organoleptic nuances of Balsamic Vinegar of Modena. Plus, using white cutlery will help analyse the complex shade of the liquid.
The oldest evidence of must being cooked, historically, can be traced back to ancient Rome. The practice was first referenced in Virgil’s manuscripts. However, it wasn’t until the fourteenth century that Balsamic Vinegar of Modena became the subject of actual studies. Doctor Antonio Vallisneri was the first to deal with the substance, as he wrote scientific literature centered on the properties of this seasoning. It wasn’t until 1862 that the modern recipe for Balsamic Vinegar came to be what is now recognized by the disciplinary of production. In a letter, agronomist and oenologist Francesco Aggazzotti wrote that he had found the recipe for black gold. Considering the success of Balsamic Vinegar of Modena, we can safely say that he was not at all wrong.
