Balsamic vinegar

Balsamic vinegar

A bottle of Aceto Balsamico di Modena, aged for eight years
Type	Condiment and salad dressing
Place of origin	Italy
Region or state	Modena and Reggio Emilia
Main ingredients	White Trebbiano grape juice

Balsamic vinegar (Italian: aceto balsamico) is the term used to indicate three different vinegars traditionally produced in Italy: Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena), "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) and "Aceto Balsamico di Modena".

Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena), is made from a reduction of cooked must and can be produced exclusively in the italian province of Modena. "Traditional Balsamic Vinegar of Reggio Emilia" (Aceto Balsamico Tradizionale di Reggio Emilia) is made with the same recipe, but can be produced exclusively in the italian province of Reggio Emilia. Balsamic Vinegar of Modena (Aceto Balsamico di Modena), differently, is a blend of grape must and wine vinegar. It can be produced exclusively in the italian provinces of Modena and Reggio Emilia.

The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by the European Union's Protected Designation of Origin, while "Aceto Balsamico di Modena" (Balsamic Vinegar of Modena) is protected by the European Union's Protected Geographical Indication .

Balsamic vinegar contains no balsam. The word balsamico (from Latin , from Greek βάλσαμον) means "balsam-like" in the sense of "restorative" or "curative".

There are three types of balsamic vinegar:

There are also many products that contains "Aceto Balsamico di Modena IGP" as an ingredient, such as glazes or other condiments.

Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes. The casks are made of different woods like chestnut, cherry, oak, mulberry, ash and juniper. True balsamic vinegar is rich, glossy, deep brown in color, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.