Balsamic Vinegar of Modena tour

The “Black Gold”, a long and patient production for a family tradition.

The History of the Balsamic Vinegar of Modena

The production of Balsamic vinegar is noted in books since 1046. During the Estensi period, vinegar became more famous and important especially for the Aristocratic families. In 1747, in the registers of the cellars of Palazzo Ducale in Modena, the adjective “balsamic” is for the first time used for a specific kind of vinegar, with aromatic and spicy flavor. But only in 1862, we find the first and specific detailed techniques and recipes of the production of Balsamic Vinegar. After that moment, the Balsamic Vinegar started to be present at local exhibitions and shows in Modena and in Bologna.

In 1977, the Balsamic Vinegar has been signed with the DOC signature: it means that it’s a protected and controlled product, which must follow a regulation for its production. Nine years later, the Italian Ministry recognized the name “Traditional Balsamic Vinegar of Modena” to indicate the original products from the “industrial” one. Only in 2000, the European Conseil divided the original production into two different areas: Modena and Reggio Emilia.

Balsamic Vinegar tour in Modena
Balsamic Vinegar Modena tour

The visit to the Balsamic Vinegar of Modena producer

12 years and 25 years. This is the time a family must wait to have the real and authentic Traditional Balsamic Vinegar of Modena. Only passion and love for a family tradition let them wait so many years for having the best product… that’s why, in Modena, it’s called Black Gold.

The production has to follow a regulation of the Consortium (the Official Association) and only the Consortium, after a specific and technical tasting of part of the final product done by Maestri Assaggiatori (Tasting Teachers), can bottle the vinegar into a particular small bottle, called “Giugiaro” bottle, the name off the Italian designer, famous also for having been Ferrari’s designer, that guarantees the authenticity of the product.

Balsamic Vinegar is perfect with our local food.. pasta, risotto, cured-meat as Pancetta and Lardo, Parmigiano Reggiano and… desserts as gelato and a lemon-ricotta cake! You will taste at the end of the visit different aged Balsamic Vinegar, with a tea-spoon, which is the measure unit of quantity per person!

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