Balsamic Vinegar of Modena joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on July 5, 2009.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Emilia Romagna.
Balsamic Vinegar means from time immemorial culture and history of Modena. In fact, its existence is due to the particular soil and climatic conditions of the area to which they are added to the knowledge, expertise and skills of the human factor in a remarkable synthesis have created an exclusive and distinctive of the territories of the provinces of Modena and Reggio Emilia (ie ancient Duchy Estense).
In Modena have always existed several types of vinegar obtained with the grape must, in relation to the development in the history of different recipes, different methods of preparation and aging.
The origin of these products goes back to the tradition of the ancient Romans.
The term Balsamic is relatively young, used for the first time in the records of the ducal inventories of the Este Palace in Modena in 1747 and probably the name was born from therapeutic that then he did.
Balsamic Vinegar of Modena PGI, is aged in oak barrels, and is the result of a slow acidification of the must, from grapes of selected, with fine wine vinegar. Ideal in kitchen with red meats, roasts, omelettes, raw or cooked vegetables, and even on ice cream and strawberries.


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