The Modena province in Emilia Romagna, where we lived for many years, is home to Balsamic Vinegar. And it’s one of the places we always enjoy returning to. Full of tradition, fine cars, and friendly people, it’s an ideal place to visit. And to get some tasty, but expensive, balsamic vinegar!
Traditional balsamic vinegar
Traditional balsamic vinegar – it’s a true culinary delight! It’s high in calcium, potassium, and antioxidants. And it’s curative properties can help lower blood pressure, cholesterol, and blood glucose levels.
But why does it cost so much? Because Traditional Balsamic Vinegar of Modena or Reggio Emilia takes years to make.
3 categories of balsamic vinegar exist
And all of them have the European Protected Geographical Indication (PGI). This ensures the finest vinegar by regulating production processes and ingredients.
1. Traditional Balsamic Vinegar of Modena
Only white Trebbiano grapes get used in making this finest of the balsamic vinegars. It has to be produced within Modena city limits. To carry the label aged, the product must undergo fermentation for at least 12 years. Or at least 25 years to bear the extra aged label. The fermentation process takes place in wooden barrels of successively smaller sizes.
This culinary delight is always sold in 100 ml (3.4 oz) distinct bulb-shaped glass bottles.
Two of Hubby’s coworkers gave us tiny bottles of 50-year-old traditional balsamic vinegar. Which we prized, considering that a 3.4 oz (100 ml) bottle sells for around €500!
2. Traditional Balsamic Vinegar of Reggio Emilia
Made in the same way as the Modena variety, this balsamic can only be made within the city limits of Reggio Emilia.
3. Balsamic Vinegar of Modena
This more economical vinegar can contain any grapes grown in the area. But it cannot carry the label traditional.And it must undergo at least of 60 days fermentation.
To appreciate how delightful the best traditional balsamic vinegar is you have to try it! But first watch this brief video that takes you through the process, from start to finish! A promotional video put out by the balsamic producers, but interesting none the less!
And then, enjoy your salad! Or try some Traditional Balsamic Vinegar on ice cream or strawberries. It’s downright delicious!!
Image credits: Balsamic on salad by No Name | Balsamic on spoon by Thorsten F.
Signora Sheila 
I so enjoy that the passion of people to create something wonderful OVER TIME exists, even in our hurry-up world. This was wonderfully educational–and a further reminder of why I like balsamic vinegar! I’ve never had the really good stuff, however. Some day!
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Well Dayle, this is the land of slow food. And it’s one thing Italy really knows how to do well! We’ve never had any of the really good stuff either. That would be the stuff that’s aged 100 years or more, which goes for $100 and up for a tiny bottle. But we certainly did appreciate the 50-year old vinegar we were given. It almost seemed a shame to use it!! I hope you do get to try some one day. It’s beyond good!!
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So interesting! Thankful for people who plan ahead and are willing to invest the time to provide nutritious foods for the rest of us! This week I tasted a cheese made with balsamic vinegar… delicious!!
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Yum Linda – those are 2 great combinations! I love cheese and balsamic vinegar. Plus the really good balsamics are lovely on cheese, especially Parmigiano!! It is amazing how long it takes to make the real balsamic vinegar – a work of patience!
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It’s my fave!! Thanks for this very interesting and informative post, Sheila!! ❤
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Mine too Lynn! I’ll have to do a post some time about the vinegar my father-in-law started and is still going strong!! Vinegar is actually a very amazing food!
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No, I didn’t know any of that. Thanks for the info!
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I find that a lot of people don’t Cynthia, and neither did we until we lived up there. The extra fine vinegar is so good that it makes a delicious topping even for strawberries or ice cream. I know because we tasted some once that had been aged 100 years! It was at a street fair and they were offering free samples on little pieces of Parmigiano cheese. It was heavenly!! 🙂
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There are times when I could seriously envy you, girl!
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I guess the grass just usually seems greener on the other side Familiarity seems to make us not appreciate what we already have! But there is so much to love about every place on God’s green earth!
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Indeed.
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