Balsamic vinegar, the “black gold”, is Italy’s and very probably the world’s, most prized and refined condiment ever created.
Balsamic vinegar derives from the aging of cooked grape must and it is strictly produced in the areas of Modena and Reggio Emilia. These two Italian provinces have a rich historical tradition in perfecting this culinary craft.
The production of balsamic vinegar dates back thousands of centuries, in fact it stems from the old Roman tradition of flavoring grape must with liquorice, rosemary and vanilla. The term “balsamic” first appeared in the 19th century to refer to the medicinal properties attributed to this vinegar, as it was used for its strong antiseptic and digestive properties.
Type of Balsamic Vinegar
1. Balsamic Vinegar of Modena PDO, also called Traditional Balsamic Vinegar of Modena, is obtained exclusively from the following grape varieties grown in the province of Modena: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta.
The fermentation takes place in wooden barrels which are specifically made from oak, chestnut, cherry, juniper or ash trees. These types of wood play a key role in conferring a special aroma to the vinegar.
The minimum ageing period is typically 12 years, after which, a dense and dark-colored vinegar is obtained, exuding its classic and intense, yet floral, aroma.
However, the Traditional Balsamic Vinegar of Modena PDO aging period can exceed 25 years, like the Gold Capsule Delizia Estense, thus obtaining the certification of “extra-aged” balsamic vinegar and the gold seal testifying the extremely high quality of this product.
2. Balsamic Vinegar of Modena PGI has a shiny light brown tinge and a more delicate sweet-and-sour flavor.
Unlike Traditional Balsamic Vinegar of Modena PDO, it requires a minimum aging period of only 60 days, which is why the characteristic aftertaste conferred by the wooden barrels is usually softer.
It is produced using Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes from the Modena provinces. A 10-year age vinegar is usually added to the cooked grape must, together with wine vinegar, amounting to 10% of the total volume. Sometimes caramel is added in very small quantities (maximum 2%), which confers a subtle sweet aftertaste.
When it comes to cooking, implementing high-quality Balsamic vinegar definitely makes all the difference! Their rich and creamy consistency and full-bodied depth of flavor won’t go unnoticed to real food lovers and connoisseurs, which is why the most acclaimed Italian chefs make great use of it.
So, which are the balsamic vinegars most appreciated and used by Italian chefs?
1. Aceto Balsamico Tradizionale di Modena – Giuseppe Cremonini
The Cremoninini family is one of the best-known producers of balsamic vinegar in Italy. Between the towns of San Donnino and Spilamberto, surrounded by vineyards, the Cremonini family has been producing Balsamic Vinegar of Modena for countless years.
This traditional Balsamic Vinegar is made – as tradition dictates – exclusively from cooked grape must and without any other additives, especially without the addition of wine vinegar. The acidity blends perfectly with the product’s intense, long-lasting flavor and the distinctive woody notes conferred by the barrels.
2. Aceto Balsamico Tradizionale di Modena ExtraVecchio D.O.P. “Oro” – Bernardo Tesori
The special edition “Oro” by Bernardo Tesori is an extra-old DOP Balsamic Vinegar of Modena of incredibly high quality. This traditional balsamic vinegar has matured for 25 years in five different wooden barrels (oak, chestnut, ash, cherry, and juniper).
The Trebbiano and Lambrusco grapes utilized for this vinegar are located about 15 km north of the center of Modena. Embodying the right harmony of acidity, intensity and sweetness, the incredible prestige of the product is indeed reflected in the price, with over €130 for only 100ml!
It is also one of the most expensive balsamic vinegars in the world.
3. Malpighi – Aceto Balsamico Tradizionale di Reggio Emilia – Aragosta
This Balsamic Vinegar is another highly refined product made by the Acetaia Malpighi. In terms of quality and taste, this very dark brown balsamic vinegar has a rich, spicy and strongly acidic array of tastes which make it one of the preferred seasonings used by chefs.
This vinegar is typically used with sweet tasting dishes, such as creamy sweet potato soups or pumpkin soufflés. Moreover, the dense consistency offers many possibilities to creatively decorate the edge of a dish or the surface of soups.
4. Aceto Balsamico Medici Ermete
A 19th century estate, the Rampata, is home to the historic vinegar cellar owned by the Medici family. Today Alessandra Medici passionately continues the production of the highest quality Traditional PDO vinegar of Reggio Emilia, the result of a long and steady maturation process of the must deriving from Trebbiano grapes.
In addition to the vinegar cellar, it is also possible to visit the Wine Museum, which exhibits the tools and instruments anciently used in the vinegar and wine production.
5. Aceto Balsamico Giuseppe Giusti
Talking about traditional balsamic vinegars without mentioning the Giusti family-owned company would indeed be a great injustice to those who have dedicated their whole lives to the production of this delectable product.
Founded in 1681, this is the oldest vinegar factory in Modena. It all began in 1605 with the family-owned boulangerie, called Salumeria Giusti, which also produced delicious balsamic vinegar. Thanks to their winning product, in the early 1920s the Giusti company became the official supplier of balsamic vinegar to the royal family!
6. Aceto Balsamico San Giacomo
The Balsamic vinegar produced by the Acetaia San Giacomo, technically speaking, is not vinegar! In fact, it is the purest balsamic made without the addition of either vinegar or water.
Acetaia San Giacomo is the only company that has always produced exclusively pure Balsamic obtained 100% from cooked must, from fresh local organic grapes, not from concentrate. This is the most ancient way of making “vinegar”, through a very slow process of acetic fermentation, which takes approximately 9 months to turn into a vinegar-like substance, which is not diluted with water, thus is powerfully pure and fragrant. Andrea Bezzecchi inherited this art from his father and then started his own successful production in the countryside of Novellara, in the province of Reggio Emilia.
7. L’Acetaia di Canossa Venturini Baldini
In a historic estate of the 17th Century is located one of the most ancient vinegar production sites in the Province of Reggio Emilia: the Venturini Baldini Acetaia.
The Acetaia is made up of more than 400 small barrels, made from different types of wood, from juniper to oak, cherry and chestnut.
The Traditional Balsamic PDO can be found in three different types according to its aging: the Gold, aged for 25 years, the Silver, aged for 20 and the Lobster, which has aged for 12 years. Ideal for those who love to experiment, these small sweet-and-sour drops encapsulate a real explosion of flavor and are perfect for seasoning or decorating dishes.
8. Acetaia Aula Mater
Mater is probably one of the most prized balsamic vinegars by Italian chefs. Its name is most certainly a guarantee of its incomparable quality. The name Mater, from the Latin meaning mother, embodies the first ever barrel from which every single drop of this black nectar draws its origin.
Mater as an allusion to the mother, guardian, and teacher of an art, made up of ancient techniques that have been passed down through the generations. Mater like the all-encompassing mother nature, which gives birth to the rich grapes that time and wisdom will transform into the precious Traditional Balsamic Vinegar.
Just like the role of the name it holds, the Acetaia Mater takes care of each and every grape, painstakingly following every stage of the process, from its picking to the fermentation in the barrels, in order to give life to a delicious product of unparalleled excellence.
9. Acetaia del Cristo
With 2,000 barrels dedicated exclusively to the production of Traditional Balsamic Vinegar of Modena PDO, Acetaia del Cristo has been among the most important vinegar producers for four generations. Acetaia del Cristo offers two main variations of Balsamic vinegar: the Classico and those matured in cherry, juniper, mulberry, oak and chestnut barrels, exuding a more earthy and woody aftertaste.
Thanks to ancient procedures handed down from generations, the Balsamic vinegar produced by this vinegar cellar truly represents the noblest expression of the local land and labor, and the embodiment of a widely shared passion for this irresistible seasoning.
10. Aceto Balsamico Italo- Acetaia Pedroni
Named in honor of its beloved country of production, this Balsamic Vinegar has been passionately made by the Pedroni family following long standing techniques. Aged in old oak and chestnut barrels, its full bodied yet slightly acidic character make it the perfect accompaniment to all renowned Italian dishes.
Chefs love to pair this vinegar with stuffed pasta, such as traditional Emilian tortellini, or with extra-mature cheeses. Either way, the Acetaia Pedroni remains an unshakable hallmark in the Italian Balsamic Vinegar industry.
Balsamic vinegar is almost a must-have nowadays, especially if you are among those who fancy a healthy diet that involves plenty of fresh salads. Remember the recommendations above next time you go shopping for tasty ingredients.
Note: if you’re out of balsamic vinegar, check out these great substitutes. And since we’re here, check out our story about the must-try Italian foods out there.
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