How to store Balsamic Vinegar of Modena? Instructions for keeping it unaltered over time
This Italian gem is the result of a very long process characterised by care and passion, which also includes proper storage. In fact, after careful production, consisting of several phases and long periods of refinement or ageing of the vinegar, it must be maintained correctly over time so that it remains unaltered and always of excellent quality. Here are the main guidelines to follow to ensure the best possible preservation of this iconic product. Preserving Balsamic Vinegar of Modena: some simple guidelines Regarding the storage of Balsamic Vinegar it is important to emphasise first of all that it is the Consorzio di Tutela itself, with the support of qualified tasters, that guarantees the suitability and quality of each product. In this way, thanks to the long and appropriately certified ageing process, Balsamic Vinegar of Modena is not at risk of particular alterations during its storage period and can maintain all its distinctive characteristics. The best place to store Balsamic Vinegar To guarantee all this, you need to bear in mind a few simple tips: one of them is to keep the Balsamic Vinegar in a tightly closed container, so that the original aroma of the product isn’t affected. Furthermore, it is advisable to keep it in a cool, dark place, taking particular care never to leave the product in direct sunlight for long periods of time. Heat sources, an enemy of Balsamic Vinegar One important factor to consider when storing this extraordinary product is heat: in fact, it is best to keep the bottles away from heat sources, so as not to subject the product to excessive and harmful temperature changes. Furthermore, it is essential not to keep the vinegar in the refrigerator, but simply at room temperature, so as to maintain its organoleptic properties. Keeping the aroma and fragrance of Balsamic vinegar unaltered Another tip concerns the correct maintenance of the aromas and fragrances typical of Balsamic Vinegar of Modena. To ensure that these remain intact over time, it is best to keep the vinegar away from perfumes or other substances that usually emit strong and particular odours. A product that guarantees Made in Italy As already mentioned, the care and passion for Balsamic Vinegar doesn’t stop at the production stage, but must also be guaranteed during its subsequent preservation, in order to avoid any change in the taste, flavour and appearance of Modena’s ‘Black Gold’. Given the importance of the subject, these precise indications are provided by the Consortium for the Protection of Balsamic Vinegar of Modena itself, in collaboration with the Modena Chamber of Commerce, to guarantee products of the highest quality that remain unaltered over time, and that best represent Italian excellence and products Made in Italy. Some tips for using Balsamic Vinegar of Modena This excellent Italian product can be used in the kitchen in many ways as it goes perfectly with many products and dishes. In particular, we recommend it with red meat, aged cheese, raw seafood, salads, seasonal vegetables, strawberries, berries and summer fruit salads. In other words, Traditional Balsamic Vinegar of Modena can be safely combined with a wide variety of dishes, from first and second courses, to side dishes, fruit and desserts. Just a few drops of this certified product are enough to release totally unique flavours and aromas, able to give each dish that extra touch. Balsamic Vinegar can sometimes be used during cooking or simply uncooked depending on the dish you want to create, thanks to its great versatility. Only trust industry experts Precisely because of all its characteristics, it is recommended to always choose a certified and suitable product, such as Traditional Balsamic Vinegar of Modena D. O.P., intense, with an unmistakable aroma and skilfully structured, with a penetrating and complex fragrance, and a typical brown colour with shades tending to black and particularly iridescent reflections. Just a few drops of this certified product are enough to release totally unique flavours and aromas, able to give each dish that extra touch. Balsamic Vinegar can sometimes be used during cooking or simply uncooked depending on the dish you want to create, thanks to its great versatility. Only trust industry experts Precisely because of all its characteristics, it is recommended to always choose a certified and suitable product, such as Traditional Balsamic Vinegar of Modena D. O.P., intense, with an unmistakable aroma and skilfully structured, with a penetrating and complex fragrance, and a typical brown colour with shades tending to black and particularly iridescent reflections. In short, we are in the presence of a true Italian gastronomic excellence that, with due care and attention, can maintain its very high quality for a long time, and which is characterised by tradition and careful, long and meticulous production. If you are an admirer of this excellent product and are wondering what to see in Modena, an interesting option is a visit to Acetaia Marchi, one of the best vinegar producers near the city, which will show you all the steps necessary for the preparation of Balsamic Vinegar, necessary to give life to its unmistakable taste. A guided tour of Acetaia Marchi in Modena to discover all the secrets of the ‘Black Gold’ balsamic vinegar At Acetaia Marchi you can take a guided tour (available in several languages, such as English, French, Spanish and Polish) of our facilities, to discover all the secrets of Balsamic production accompanied by the passion of our expert master vinegar makers. From a relaxing stroll through our vineyard to a visit to the ageing rooms, this tour will guide you through all the steps of production, while our master vinegar makers will tell you about the long tradition behind the preparation of this product, which is typical of this region. If you want to experience an extraordinary sensory journey through the flavours, traditions and aromas of Balsamic Vinegar, choose Acetaia Marchi. With our vinegar factory tours you can also take part in an exclusive tasting, an unmissable opportunity to personally savour the high quality of the ingredients
Balsamic vinegar and mixology, an innovative and modern combination
It is now well known that Balsamic Vinegar is a perfect ingredient for any dish or preparation. However, only recently has it also become the star ingredient in certain drinks and cocktails, an event that has given this extraordinary product the right to fully enter the world of mixology. In fact, its unmistakeable and unique flavour lends itself perfectly to this type of use, which allows a timeless product to enjoy a breath of fresh air and modernity. If you want to know more about this new use of Modena’s Black Gold, then continue reading this dedicated article! The art of mixology and the ‘barman mixologist’ Before going any further, it’s useful to define the concept of ‘mixology’, a term that has been increasingly used in recent years but that not everyone knows exactly what it means. This technique was born in the early decades of the 19th century, when the bartender Jerry Thomas began mixing different types of liqueurs in New York with the aim of creating original concoctions that would later become famous cocktails that spread rapidly throughout the world. In recent years, this art has spread internationally, leading bartenders to increasingly refine their mixing techniques, skills and knowledge with the aim of creating ever more original drinks, prepared with increasingly diverse and special ingredients. This led to the creation of the ‘barman mixologist’, a professional dedicated to creating ‘home-made’ products such as syrups and old cocktail recipes, modernised with a good dose of creativity. And it is precisely in this scenario that we find Balsamic Vinegar, a product that symbolises the Made in Italy brand and that, thanks to its characteristic flavour, has become the protagonist of some original cocktails. A new look for Balsamic Vinegar The use of Balsamic Vinegar in cocktails is certainly a novelty that allows this iconic product to change its look once again, entering a totally new context. Already experimented with in recipes for desserts such as panettone, chocolate pralines and even ice cream, its ‘scope’ is now expanding to include drinks, confirming its status as a distinctive ingredient in the world of mixology. This new use of balsamic vinegar is well known to professionals, but less so to the general public, and is part of a project to promote this product with an ancient gastronomic tradition. In fact, the aim is to try to stimulate the consumer through original proposals, encouraging a wider consumption of balsamic vinegar. A product that symbolises the territory The importance of Balsamic Vinegar in Italian culture and tradition is certainly undeniable and its innovative use in cocktails and drinks is a way of bringing this product closer to a sphere that is usually considered very distant. This use is appreciated in Italy and elsewhere: in fact, Modena’s ‘Black Gold’ is also very successful abroad, where it has many admirers from numerous countries who have fallen in love with its inimitable flavour. The Acetaie, the places par excellence where it is prepared, thus become precious centres of knowledge, where the ancient tradition that allows the creation of this important product is handed down. Given the fame of Balsamic Vinegar, if you are a fan of this product and are wondering what to see in Modena, the answer is very simple: a guided tour of the Acetaia Marchi, one of the best in Emilia-Romagna. This is the ideal opportunity to discover how this product is prepared, a key ingredient in numerous dishes and, by now, drinks. A sensory journey: from a walk in the vineyards to a tasting Our expert vinegar makers will tell you all about the production of Modena’s ‘black gold’, passionately describing each essential step in the production of balsamic vinegar. Guided tours of the vinegar cellar begin with a walk through our vineyard, where the specific varieties of vines necessary to create a product of absolute excellence are cultivated. Afterwards, inside the vinegar cellar, we’ll visit the rooms where the ageing takes place, a period in which the product is left to rest in barrels made of different woods, essential for giving Balsamic Vinegar its distinctive flavour. The final tasting will allow you to continue your journey through taste, taking you to unexplored territories thanks to the intense and aromatic flavour of Balsamic. A trip to the Shop for a delicious souvenir Before you leave, however, we recommend you take a look around our Shop, where you’ll find all the products we prepare with great care and passion. Here, with the advice of our attentive vinegar masters, you’ll be shown all the varieties of Balsamic Vinegar available, from organic to balsamic condiments, so you can find the one that best suits your palate. Our products can also be found at our e-commerce site, where you can purchase the product you want and have it delivered directly to your home, so you can have a little piece of Emilia-Romagna with you. If you want to celebrate an important occasion, we also prepare elegant gift boxes, ideal for a gift for enthusiasts and others. Precisely with the aim of celebrating the many uses of Balsamic Vinegar, Acetaia Marchi has decided to add to the wide range of products and services it offers the preparation of the best food and wine favours from Emilia-Romagna, which feature Balsamic Vinegar and can be personalised according to your tastes and desires. This way, guests at weddings, baptisms and communions are given the opportunity to have a tasty and original souvenir of the event! Discover the secrets of a timeless product with Acetaia Marchi In short, ever since it was first produced, Balsamic Vinegar has been a great success with consumers. This is because it is a symbol of Italian excellence, quality and authenticity, all elements that, over time, have given this extraordinary product ever-increasing importance. Whether it is used as the main ingredient in a drink, or in a recipe or dessert, you can be sure that Modena’s Black Gold will not disappoint you, but rather will captivate you
A weekend in Modena, between Balsamic Vinegar and relaxation
Emilia-Romagna is one of the most important regions in Italy as far as gastronomic tradition is concerned: in fact, here it is possible to embark on a realtasting journey of Balsamic Vinegar, but also to experience moments of complete relaxation immersed in the tranquillity of these areas because, especially during the winter season, there is a magical atmosphere in these places. Modena, in particular, is a much sought-after destination for its perfect mix of culture and gastronomy. This, in fact, is the ideal place for a winter weekend away, where you can appreciate the magical landscapes of this city while also enjoying its gastronomic excellence, between a visit to a vinegar cellar and a stroll through its historical streets. If you would like some suggestions on how best to enjoy a weekend in Modena, then you have come to the right place: all you have to do is read on! What to see in Modena in a weekend If you want to spend some time in a city of art rich in culture and tradition, then Modena will suit your needs. Between gastronomic and automotive excellence, artistic and architectural beauty, here you can find everything you want to spend an unforgettable winter weekend! First stop, a historic acetaia: a journey to discover the tradition of Balsamic Vinegar Modena is a historic city with a unique tradition and, just a stone’s throw from the city, you can find numerous historic vinegar cellars protected from the urban bustle. If you are escaping from everyday life and are looking for a unique place steeped in tradition, then you cannot fail to visit our acetaia, one of the best in the whole of Modena. Here, among ancient barrels and intense aromas, visitors will be welcomed by our master vinegar makers, ready to reveal all the secrets and tell the story of our precious ‘black gold’. With their guidance, you will discover all the production processes of Balsamic Vinegar, a gem of the territory characterised by a complex and unique, inimitable and distinctive flavour. Our guided tours, which are available in several languages to satisfy the curiosity of connoisseurs from all over the world, begin with a walk through our vineyards, the place where it all begins. Here, in fact, only the best and most suitable grape varieties are cultivated to create a Balsamic Vinegar of absolute quality. After the relaxing walk through the vineyards, we move inside the vinegar cellar, where Balsamic vinegar is prepared. Thanks to the tales of the master vinegar-makers, the entire preparation process will be precisely explained, which continues with the crushing of the grapes, the cooking of the must and the ageing in barrels made from precious woods, which give the product its characteristic and inimitable flavour. Afterwards, you will be able to taste for yourself the excellent quality of our Balsamic thanks to an exclusive tasting in which, thanks to the expert guidance of master vinegar makers, you will embark on a sensory journey that will leave an indelible memory in your mind amidst the many nuances of flavours typical of the Black Gold of Modena. With this tasting you will experience the very high quality of the ingredients we use, so that we can always guarantee an exceptional product. A relaxing stroll through art and culture in Modena After a visit to the vinegar cellar, a stop in Modena is a must: here you can take a walk and be enchanted by the architectural beauties present, immersed in an evocative winter atmosphere suspended between art and history. Starting from the historical city centre, with Piazza Grande and its splendid cathedral with the Ghirlandina Tower, you can admire the beauty of these places, which take on a special charm in winter. Next, another stop not to be missed is the Ducal Palace, today the seat of the Military Academy, which is often the protagonist of cultural events, with exhibitions and displays. But that’s not all: Modena is also a city rich in museums. One example? The Museo Enzo Ferrari, perfect for car lovers, but also the Museo della Figurina, a collection that narrates the world of collectible figurines and their link with popular culture. Discover excellent craftsmanship and local products Among the streets of the centre, you can also find numerous historical workshops and craft shops that, in winter, create a cosy and warm atmosphere, inviting you to browse through the local products. But not only souvenirs, also excellent foodstuffs: if you would like to take a little piece of this land home with you, then before your return you should also pop into our Bottega inside Acetaia Marchi, a magical place where master vinegar makers will show you all the varieties of Balsamic vinegar we produce, in order to find the one that best suits your palate. Among the products we prepare are also elegant gift packsof Balsamic Vinegar, suitable for celebrating a special occasion with a tasty and unique gift. If, on the other hand, you are looking for an original food and wine favour, we at Acetaia Marchi produce the best favours in Emilia-Romagna with our Balsamic Vinegar, fully customised and suitable for weddings, baptisms and communions. In short, with us you can find everything you are looking for and more! If it is not possible for you to visit us physically to appreciate this product and all its many varieties, thanks to our e-commerce you can buy it and have it delivered directly to your home, wherever you are. A trip to Modena and to Acetaia Marchifor an unforgettable weekend Modena is an unmistakable mix of historical elegance and culinary tradition: this certainly makes it an irresistible destination even during the winter months. The shorter days, crisp air and warm lights help to decorate the city, creating a unique and evocative atmosphere. Strolling through its streets and admiring its monuments is, without a doubt, a must-do activity, but if you are wondering what to do in Modena, visiting an acetaia is also an
A guided tour to discover balsamic vinegar
When we speak of true Balsamic Vinegar, that PDO and PGI, the connection with the city and the entire province of Modena is instinctive and immediate. Here, in fact, there are wonderful vineyards that produce special types of grapes characterised by the right concentration of sugars and acidity. These grapes prove to be a raw material of absolute excellence precisely for the production of Balsamic Vinegar. If you want to treat yourself to a wine and food tourism stop or a visit that is an inimitable sensory experience in terms of taste and content, then we recommend you book a visit to our vinegar cellar. Thanks to this marvellous experience, you can discover all the secrets of this characteristic product of our territory: what you will see, hear and taste will surely conquer you and leave an indelible memory in your memory! A visit that will tell you a fascinating story that starts with the Romans The origins of Balsamic Vinegar of Modena can be traced back centuries and centuries, as they even date back to the ancient Romans. In fact, this people traditionally used to cook grape must to obtain a tasty condiment for dishes, which had the prerogative of keeping for a long time. In those days, balsamic vinegar was not yet what we know today, but it was a much appreciated product, considered a valuable sweetener and also a precious medicine: this is why it is known by the term ‘balsamic’. However, it is not until the 11th century that we find a documented link between Balsamic Vinegar and Modena. From that period onwards, in fact, the testimonies multiplied until they became intertwined with the history of important noble families, well known in our territory in the past. There are some who loved and encouraged the production of this condiment. Since the mid-nineteenth century, this food and wine product has repeatedly been the undisputed protagonist of many tables… In more recent history, balsamic vinegar has been awarded the well-deserved and prestigious PDO and PGI recognitions, as well as many awards in Italy and around the world. During a guided tour of our vinegar cellar we will tell you all the most important parts of the evolution of Balsamic and also of our history! Between taste, tradition and culture: a tour of Balsamic Vinegar A visit to the vinegar cellar is a unique opportunity to discover all the secrets of Balsamic vinegar and its production: in fact, you can get to know and admire the entire production chain and touch the quality of the raw materials that characterise this product. You can stroll through the vineyards and then enter the places where, with the skilful mastery handed down from generation to generation, it all takes place. Every step will be precisely and accurately explained before your eyes, starting with the crushing of the precious grapes through to the cooking of the must and its transfer into barrels made from aromatic precious woods. It is within these that ageing takes place, which gives Balsamic vinegar its characteristic and much-loved taste. In fact, our Balsamic Vinegar evolves and absorbs flavours throughout the duration of its maturation in the casks and, once bottled, it retains all its goodness for a long time, succeeding in conquering even the most discerning palates. With this extraordinary opportunity, you will understand and fully appreciate the value of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI You will learn about the work, patience, perseverance, dedication and determination from which they are born and which explain the characteristics that have made them famous and inimitable. Our master vinegar makers will tell you all about the care and passion they put into ensuring that a product of the highest quality and unmistakable taste arrives on your table. A piece of tradition in your home too: our Bottega and e-commerce At the end of your visit, you cannot fail to visit our extraordinary Bottega, where all the products we prepare with great care and passion are available. Our master vinegar makers will be able to advise you on the type of Balsamic that best suits your needs and requirements, fully satisfying your tastes and giving you a unique and inimitable taste experience. Among the different proposals we offer, you can find Balsamic dressed up in a splendid attractive and refined gift pack, characterised by a traditional and unique design, suitable to be given as a gift. But that’s not all: if you are looking for original food and wine favours, then we at Acetaia Marchi have what you are looking for. In fact, we create the best favours in Emilia-Romagna with Balsamic Vinegar, so you can celebrate any occasion, from communion to wedding. If you cannot come to us physically, but are curious to taste the goodness of our products, then you can visit our e-commerce, where you will find our catalogue with all the proposals we offer our customers. What are you waiting for? Come and visit us at Acetaia Marchi! As you will have understood, a visit to our vinegar works will give you the opportunity to get to know – in all respects – the Black Gold of Modena. If you are wondering what to do in Modena, the answer is a guided tour of one of the best Acetaie in the city. Tours to Acetaia Marchi are available in different languages to cater for admirers of this product from all over the world and are an excellent opportunity to taste the Balsamic vinegar we produce quickly and easily. In addition, if you wish, you can discover the taste of a whole series of delicious preparations in which it is the protagonist: there are so many local delicacies that are enriched with Balsamic Vinegar! With our guided visits to vinegar cellars we wish to offer you much more than just an experience. We invite you to embark on a true food and wine journey, an extraordinary journey through the flavours, aromas
Safeguarding Balsamic Vinegar: how best to protect it
Balsamic vinegar is one of Italy’s best-loved products both nationally and internationally: in fact, it has numerous admirers from every corner of the world. It is precisely because of this great admiration for this symbolic product of our territory that one can often come across unrepresentative imitations of the high quality of the Black Gold of Modena. These emulations undermine the very high reputation and quality that characterise the original product, representative of a very ancient territorial tradition. Therefore, in order to safeguard the quality and authenticity of Balsamic as much as possible, a number of guidelines have been established that determine its originality: let’s discover in this article all the actions put in place to preserve this fantastic traditional product! Balsamic Vinegar Denominations One of the main tools for ensuring the protection of Balsamic Vinegar is the use of denominations of origin. Thanks to these certifications, in fact, it is possible to certify the quality and authenticity of the purchased product, the originality of which is recognised in its traditional production. In general, one speaks of Protected Designation of Origin (PDO) when one identifies a product as originating from a certain place, region or, in exceptional cases, a certain country. In this case, the quality or characteristics are essentially or exclusively due to a particular geographical environment and its intrinsic natural and human factors, with the production stages taking place in the defined geographical area. On the other hand, we speak of Protected Geographical Indication (PGI) when we identify a product that also originates from a particular place, region or country, to whose geographical origin a given quality, reputation or other characteristics are essentially attributable. In this case, production takes place for at least one of its stages in the defined geographical area. In the case of Balsamic, we are talking about: Traditional Balsamic Vinegar of Modena PDO: this Balsamic is a product made from the must of grapes typical of the province of Modena. The PDO denomination ensures that every stage of production takes place in the specified area, which in this case includes the entire territory of the province of Modena, using traditional methods handed down from generation to generation. Balsamic Vinegar of Modena PGI: in this case, the product is made from grape must and wine vinegar aged in fine wooden containers for a variable period of time. The production area falls within the provinces of Modena and Reggio Emilia. The fight against counterfeit Balsamic vinegar Due to the popularity of Balsamic vinegar, there are many who want to emulate it. This has led to numerous problems linked to counterfeiting, with products being sold as ‘balsamic’ that however do not at all meet the quality standards that characterise the excellence of our territory. These seasonings, which attempt to imitate the original, are misleadingly labelled as ‘balsamic’ and falsely suggest a superior quality or provenance from Modena without complying with PDO or PGI regulations. In addition, they are often made without following the traditional process and with the addition of ingredients such as colouring agents or additives to imitate the authentic colour and flavour. Finally, many counterfeit products do not undergo the long ageing process that is distinctive to balsamic vinegar, significantly reducing its quality. It is therefore necessary to educate the consumer, informing all those who buy this product of the differences between authentic Balsamic Vinegar and imitations, in order to preserve its reputation as much as possible. Balsamic Vinegar, an excellence to be preserved These issues have led to the increasing protection of balsamic vinegar, which is recognised as a gastronomic heritage of inestimable value. To better promote awareness of this extraordinary Italian excellence, events and tastings are often organised, with master vinegar makers allowing visitors to discover the long production process of the product with the aim of educating the public on the distinctive qualities of Traditional Balsamic Vinegar. Awareness-raising campaigns are also necessary to distinguish authentic products from counterfeit ones. The protection of balsamic vinegar is therefore crucial to maintaining its quality and reputation worldwide: through strict regulations and consumer education, producers can continue to offer an authentic product of the highest quality, while ensuring that traditions are preserved for future generations. Preservation of tradition For all these reasons, when buying such a product, it is always necessary to be wary of imitations and to rely on professionals in the sector who know how to respect the regulations and tradition associated with the preparation of balsamic vinegar. Thanks to the guided visits to the vinegar cellar that we offer, you will be able to see with your own eyes the complexity and care with which this product is prepared by our master vinegar makers. Only in this way will you fully understand the importance of consciously choosing an original product over an imitation. Tour of the vinegar cellar with tasting for a unique experience With our guided tours – available in several languages – you can see the vineyards used for balsamic vinegar and listen to the centuries-old history behind this extraordinary product. Finally, thanks to a tasting session, you can experience on your palate the goodness of the ingredients, the unmistakable flavour and the distinctive aroma of the Black Gold of Modena. Moreover, you will be able to purchase in Modena at our Bottega the product that best suits your needs: Balsamic Vinegar of Modena P.G.I., Traditional Balsamic Vinegar of Modena PDO. or our own balsamic condiments. Guided by the advice and passion of master vinegar makers, you will have a unique experience. Always choose quality: trust in Acetaia Marchi! As already mentioned, Balsamic Vinegar represents a true Italian cultural and traditional heritage and should therefore be protected as much as possible. Precisely because of its versatility, it lends itself very well to different combinations and new solutions: for example, at Acetaia Marchi we also create food and wine favours from Emilia-Romagna to celebrate all the special events in everyone’s life. But that’s not all: our gift boxes are ideal for
Some interesting facts about Balsamic Vinegar
Balsamic Vinegar of Modena is a product known and renowned throughout the world: in fact, it has numerous admirers who praise its unmistakable flavour. Used in many recipes, one often hears about all the possible combinations between balsamic vinegar and the most diverse foods. However, there are so many secrets that gravitate around Balsamic Vinegar, and its very link with the climate, territory and local family traditions makes it a source of curiosity that many would like to learn more about. If you are among these people, don’t worry: in this article we will reveal some secrets about this extraordinary local product! How much do you know about Balsamic Vinegar? Where does the term ‘balsamic’ come from, and how best to taste it? In this in-depth look you will get answers to all the most curious questions related to this world-famous product! Where does the term ‘balsamic’ come from Why is this vinegar known by the term ‘balsamic’? The answer is very simple and can be found in the origin of this product. Balsamic vinegar was originally so called because in the past it was believed to have particular curative and therapeutic virtues, just like the balsams that were administered to the sick in the past centuries to cure them. In fact, the term derives from the ancient Greek ‘balsamon’, meaning ‘soothing’, and already in ancient Rome, cooked must was recommended to anyone suffering from a sore throat, respiratory tract ailments, or who had stomach problems. But how much truth is there in this belief? Balsamic Vinegar actually has proven antiseptic properties and aids digestion. Balsamic Vinegar is woman What is meant by the term ‘battery’ of Balsamic Vinegar? This concept refers to the set of barrels of Balsamic Vinegar of Modena that families kept in their homes, traditionally in the attics of the houses, where they could make the most of the wide temperature range. The battery usually has an odd number of barrels, arranged from the largest to the smallest, and the balsamic ages inside all of these for a set number of years: this process can last for generations. Once upon a time, the tradition was that for every daughter born a new battery was built and started, and that the girl, once she was an adult, would bring it as a dowry: the balsamic, therefore, represented a real heritage for the family. Moreover, many batteries often had a female name: this testifies to the fact that the terminology of the balsamic world is closely linked to women. Some examples? The term ‘Mother of Vinegar’, which indicates the film that forms on the surface of the casks, or ‘Mother Cask’ or ‘Abbess’, which refers to a large cask that feeds the other batteries. A stone on the barrel In traditional vinegar cellars or in some photos of old vinegar cellars, there is a stone on each wooden barrel. This is because it was once customary to close the barrels with a stone, which traditionally came strictly from the Panaro or Secchia river, in the belief that this device served to give vinegar its traditional flavour. The reason? The irregular shape of the river stone allows some air to pass through, which allows the vinegar to breathe and thus to oxygenate in order to ferment and be affected by temperature variations. The gauze on the barrel hole, on the other hand, serves to protect it from the entry of any impurities. Today, this tradition is no longer followed, but in every battery the closure of the barrels maintains the right conditions for the vinegar’s preservation by allowing the passage of air. The perfect tasting of Balsamic Vinegar How best to savour the characteristics of Balsamic Vinegar of Modena? Connoisseurs never use a metal spoon, because this causes the vitamin C to react with oxygen and gives the balsamic vinegar iron notes that alter its flavour. In fact, it is better to use a ceramic spoon, because this material is devoid of any characteristics that could affect the tasting process and allows the best possible appreciation of the taste and smell characteristics of this product. The oldest method involves using one’s fingers, placing a few drops of Balsamic Vinegar between the thumb and forefinger. In this way, the warmth of the skin makes the peculiarities of the balsamic vinegar sharper and its taste will be enhanced. Who is the oxologist? This technical term indicates the Balsamic Vinegar expert: the word ‘oxologo’ comes from the Greek ‘oxos’ meaning vinegar. This professional is committed to patiently following all the stages in the production of balsamic vinegar, from cooking the must to bottling. These experts are driven by a great passion for this product, and they put a lot of care and attention into their work: respect for tradition and preparation is, therefore, fundamental. If you are curious to discover all the stages of this long process, we at Acetaia Marchi offer guided tours in the best acetaia of Modena: thanks to this experience you can discover all the secrets of balsamic production, walk around the vineyards and enjoy a great tasting to prove on your palate the high quality of our passionately created products. The organised visits to the vinegar cellar are available in different languages, to satisfy the curiosity of connoisseurs from all over the world. We are waiting for you! The Fathers of Balsamic Vinegar The figures that have made Balsamic Vinegar of Modena great are mainly three: the physician and naturalist Antonio Vallisnièri, who studied the characteristics and beneficial properties of this extraordinary product and who in the 18th century noted that as early as 1288, documents attested to the presence of balsamic vinegar in the court of Obizzo II d’Este. Also very important was the producer Francesco Aggazzotti, who in 1862 wrote to the lawyer Pio Fabriani the perfect formula for obtaining an excellent balsamic, which is still the basis for the specifications today. Finally, mention must also be made of the chemist Fausto Sestini, who
A piece of Modena balsamic vinegar history: the monk Donizone
The history of balsamic vinegar of Modena has its roots in the distant past, but even today it is still an extremely topical product and suitable for all occasions, often even used as a gift to celebrate moments to remember. However, its diffusion hides incredible episodes and curiosities that make this typical product of our territory even more special: one piece of this history even bears the ‘signature’ of the monk Donizone. Are you curious to know what it is about and what happened so long ago? Today we at Acetaia Marchi tell you about it in this article, starting from its earliest origins right up to the present day and the new proposals most in vogue! A monk and his poem never delivered to the protagonist Between the 11th and 12th centuries there lived a Benedictine monk named Donizone. He lived in the monastery of Canossa, of which he later became abbot. The monk wrote ‘Vita Mathildis’, a poem in two books, whose actual title was ‘De principibus Canusinis’. But why did this monk become part of the history of balsamic vinegar of Modena? In these pages, the monk recounted part of the life of Countess Matilda of Canossa, more precisely what happened in her last years. At the end, he also had to add a chapter about her death. The latter occurred in July 1115, before she could even read the work written expressly for her. An additional chapter, the final one, was dedicated to the arrival of Emperor Henry V at Canossa, which took place in the spring of the year following her death. From heroic deeds to the history of balsamic vinegar of Modena The monk’s intention was to write a poem praising the Canossa dynasty and in particular Countess Matilda, making the entire lineage even more heroic in the eyes of readers. For this very reason, the man took great pains to emphasise every important event that occurred. The monk was the only witness to many real events and it is these that give life to his poem. His stories also include the part that intersects with the history of Balsamic Vinegar of Modena. In fact, the text recounts that in Matilda’s time balsamic vinegar was produced. Donizone spoke of this nectar being produced in the fortress of Canossa as early as 1046. When the king and future emperor Henry II passed through the territory of Piacenza, he decided to send a messenger to Matilda’s father, Marquis Boniface. He was to ask the ruler of Canossa if he could have some of that much-appreciated and praised vinegar whose fame had reached the ears of the future emperor: without hesitation, the marquis sent the emperor the Balsamic vinegar produced in his fortress, placing it inside a precious silver cask. This fact is now part of the history of Balsamic Vinegar of Modena and of our tradition and makes us realise how much this foodstuff was already highly appreciated at the time: a gift for princes, kings and emperors!. An interesting curiosity Despite the narrative, the monk Donizone never used the word ‘balsamic’ in his texts. This, however, should not give rise to any doubt: the vinegar he speaks of is certainly the one we know today, but the attribute balsamic arrived more recently. To be precise, the term was first used in 1747 in the Registro delle vendemmia e vendite dei vini and in the ducal inventories of the Reggia Estense in Modena. The history of balsamic vinegar of Modena began a long time ago! In short, balsamic vinegar has its origins in the distant past. Speculation has it that it was born by chance, thanks to a person who forgot some cooked grape must (saba, still used today as a sweetener) inside a jar. After a while, he noticed it and tasted it, thus discovering the goodness of this extraordinary product. Acetification had in fact begun its natural course and from that tasting, the production process that we know today was gradually born, and which was also experienced by Countess Matilda’s own family. Had it not been for the monk Donizone, who knows if we would have ever known this small part of the history of Balsamic Vinegar of Modena linked to the fortress of Canossa! Balsamic Vinegar Today: What’s New Even today, Balsamic Vinegar remains as relevant as ever, as well as being one of the best-known and most appreciated typical products of the Modena area. It is in fact a gastronomic excellence that draws on a tradition that, as we have seen, has its roots in the distant past and that has nevertheless maintained over the centuries a history that has been handed down from generation to generation. Counting numerous admirers all over the world, it is often bought as a souvenir when visiting these areas in Italy or given as a gift to celebrate special moments. Appreciated in all forms, it is the perfect gift when it is enclosed in a gift box. It is also used as a food and wine favour for special occasions. Whether it is a wedding, a baptism or a communion, balsamic is always perfect to satisfy the needs of even the most discerning palate! Moreover, if you would like to personally taste the goodness of this product and are curious to discover the traditional process of making this exquisite gem of the territory, among the things to do in Modena there is definitely a guided tour in the acetaia. Starting with a relaxing walk through the vineyard and ending with a tasting of our carefully prepared products, our experts will accompany you on this journey to discover the history and secrets of Balsamic vinegar. This extraordinary experience inside Acetaia Marchi will be a feast for your eyes and taste buds! The best vinegar cellars in Modena We at Acetaia Marchi are among the best vinegar cellars in the Modena area: in our Bottega you can personally taste the extraordinary products that we prepare with
The gastronomic excellences of Modena: what to eat during a visit
One of the Italian provinces with the largest number of D.O.P. and I.G.P. products, Modena is celebrated by all connoisseurs of traditional Italian products. The Emilian city is an important reference point for “food & wine lovers“, and proudly flies the flag of Made in Italy excellence. In fact, this area is characterised by a high number of excellences gastronomic excellence that make the city famous not only throughout Italy, but even throughout the world. Thus, during a visit, it becomes necessary to try some of the local specialities to fully understand the high quality that defines these products. What to eat in Modena? Balsamic vinegar, Lambrusco, tortellini, tigelle and gnocco fritto: these are just some of the products typical of this area that must absolutely be sampled when visiting. Once you have tried them, there is no turning back: the high quality of the ingredients and the unmistakable taste of the products will compel you to return to the Emilian town to relive an unparalleled culinary experience once again. Balsamic vinegar, an Italian gem Balsamic vinegar is one of the most famous and recognised Italian products, one of the symbols of Modena around the world. There are two different types of balsamic vinegar: Traditional Balsamic Vinegar of Modena D.O.P. and Traditional Balsamic Vinegar of Modena I.G.P.. The former, a a condiment with an unmistakable flavour, is the result of a long process of aging that can take up to decades, the fruit of a very careful selection of musts made from the finest grapes. After the best musts have been selected, the cooking process begins in open vessels at a temperature of 84° for a variable duration, usually between 12 and 14 hours. This is a very important phase, as it is through this step that the balsamic vinegar acquires its characteristic flavour. After ageing in oak, chestnut, cherry and juniper barrels, the balsamic is gradually transferred from one barrel to another. Once the necessary years of refinement and aging have been reached, the product is carefully evaluated by a panel of tasters. PGI Balsamic Vinegar of Modena, on the other hand, is made from a combination of cooked grape must and wine vinegar. Unlike its traditional P.D.O. counterpart, the ageing process is shorter, as the minimum period required is 60 days.. These preparation processes characterise the quality of the product and are very important for Acetaia Marchi, which thanks to its passion for its work and respect for tradition delivers an excellent result. Precisely with the aim of spreading this culture, we have organised several packages of guided tours of the vinegar cellar, to show visitors from all over the world all the steps in this extraordinary process, starting from the vineyards to the actual production of the balsamic typical of the Emilian town. If you are wondering what to see in Modena, this could be the answer you are looking for. Moreover, if you want to take a bit of this territory with you, you will also have the opportunity to buy either in Bottega or through the e-commerce our Traditional Balsamic Vinegar of Modena P.D.O., Balsamic Vinegar of Modena P.G.I. and Balsamic Vinegar Condiments. The sparkling character of Lambrusco A typical symbol of Emilian conviviality, Lambrusco is a wine known and celebrated all over the world, appreciated every day by the inhabitants of this territory. It is a product with unique organoleptic characteristics that make it red and frizzing at the same time. With a fruity aroma and a moderate alcohol content, its sparkling soul reflects the character of the city, a proud for producers and one of the bases of Emilia’s economy. Depending on the grape varieties used and the territory of origin, it is possible to obtain different D.O.C.s (controlled designation of origin) and I.G.T.s (typical geographical indications). In Modena, the D.O.C. are: Sorbara: this wine is produced in about ten municipalities in the Modena area using 60% grapes from the vine in question and the remaining40% from Lambrusco Salamino grapes. Amongst the Lambruscos of the Modena area, it is the least full-bodied in terms of colour, with fruity fragrances and violet overtones. Grasparossa di Castelvetro: the variety of Lambrusco modenese that grows especially in collina. A full-bodied wine that, thanks to its particularly suitable soils, proves to be very precious. Salamino di Santa Croce: made from the vine of the same name in a particular area of the lowlands north of Modena, it is characterised by its brilliant ruby red colour and floral bouquet. Lambrusco di Modena: this DOC groups together the wines with specific origin in this province, including lambrusco made from all the typical vines such as, for example, Sorbara, Grasparossa, Salamino, otherwise subdivided into specific zones. Tortellini, a ‘borderline’ dish If you are wondering what to eat in Modena, this is a very tasty option. A typical festive dish and known throughout Italy, tortellini are a filled egg pasta eaten all year round. Tasted in meat broth, they can often be accompanied by a local lambrusco wine. This type of pasta is characterised by the ‘stuffed’ taste enclosed in a thin egg-shaped puff pastry, shaped in the characteristic shape that, in tradition, is supposed to remind one of a woman’s navel. Also consumed in ‘dry’ variants with meat sauce, tortellini remain a loved traditional Modenese dish that you absolutely must try if you happen to be in the area. The invention of tortellini is linked to a legend that sees Modena and Bologna clashing for centuries to take the merit for the creation of this dish. Precisely to put an end to this diatribe, a humorous publication established the origins of this dish in the town of Castelfranco, right on the border of the two provinces. According to legend, in this place an innkeeper, peeking through a keyhole, glimpsed the navel of a noblewoman who was his guest. To remind himself of that vision, he created a dish that would bring that image to mind at the table.
The Ministry of Culture supports Balsamic’s candidature for Unesco status
A very important piece of news for the world of balsamic vinegar production: the Ministry of Culture, in fact, has decided to support, with the support of the Emilia-Romagna Region, the candidature of the “Balsamic Tradition between sociability, savoir-faire and popular culture of Modena and Reggio Emilia” as a UNESCO Immaterial Heritage of Humanity. This concept was reiterated by Francesco Gilioli, Head of the Cabinet of the Ministry of Culture. The reason is simple: in fact, in the Aceto Balsamic Vinegar of Modena there is a tradition and a history that deserve to be celebrated and preserved. UNESCO, the United Nations agency that promotes culture, education and information, is intent on pursuing the candidacy that has already been launched in 2019, in which the important intangible aspect that characterises this type of recognition is present, since it is something pervasive and localized on the territory. Balsamic Vinegar of Modena as Unesco Heritage This candidacy to recognise Balsamic Vinegar of Modena as a intangible heritage of Unesco had already been submitted as early as 2019, and as of today this project is under consideration by the Ministry of Culture. Once the approval of the Italian Cuisine Cucina as a Unesco Heritage Site has been finalised, this request will also be reactivated, with the hope that within a few years this path will also manage to obtain a recognition of this value, which would mean seeing the tradition of a territory recognised, but above all that of so many families and so many entrepreneurs from Modena and from Reggio Emilia who have contributed significantly to the development of this extraordinary product. This news was conveyed in Milan on 25 March by Stefano Bruno Galli, advisor for relations with local and regional authorities on the promotion of cultural heritage to Gennaro Sangiuliano Minister of Culture, on the occasion of the inaugural conference of the first edition of ‘Balsamic day‘, a day set up nationwide and totally dedicated to Balsamic Vinegar of Modena. 25 March, in fact, is the anniversary of the official recognition by the Ministry of Agriculture of the impact of the Balsamic Vinegar of Modena industry on Italian gastronomy and culture in 1993. A world-famous Modena tradition The choice to nominate this tasty product celebrated throughout the world was born out of the territory and local communities, which gave rise to a process that involved numerous families and businesses located in the provinces of Modena and Reggio Emilia that are representative of the tradition, history and identity of Aceto Balsamic Vinegar in the area. Indeed, we often talk about the importance of authenticity and the protection of Balsamic Vinegar, a fundamental issue for one of the most exported products in the world with 92% of production reaching as many as 130 countries, but which is also among the most imitated. At this juncture, therefore, the support of the institutions is necessary, a gesture that reaffirms the importance of production within our country, demonstrating a great attention and sensitivity towards the work of the businesses and the opportunities that they have been able to seize by developing strategies for positioning themselves in foreign markets, even in the long term. Balsamic Vinegar Production The tradition associated with this product is very long and rich in history, and is part of the DNA of the territory Modenese. Its origins go back a long way and to exotic places, and its consumption dates back as far as 4000 B.C. with the Babylonians, who obtained it from the fermentation of dates, figs and apricots and used it as a dressing or to preserve other foods. However, the roots of Traditional Balsamic Vinegar lie in the custom of cooking the must: There is evidence of this practice in Egypt but it was among the Romans that the production of cooked must became a commonly practised activity, also mentioned by Virgil in the Georgics. Subsequently, at the courts of the Este, first in Ferrara and later in Modena, products were used that can be considered the precursors of Aceto Balsamic Vinegar of Modena which, as we know today, has quite different characteristics from the Balsamic of tradition. In fact, when the Este family moved to Modena in 1598, they discovered a vinegar that was unknown to most, produced at family level and in restricted environments and with different characteristics. It was first mentioned in 1747 in the registers of the secret cellars of the Estense Court as ‘balsamic vinegar’, previously known as ‘the Duke’s vinegar’, underlining its very precious essence. From the XVIII century onwards, news of the Balsamic increased, even though the families that owned it remained secretive about the product. But it is in the 18th century that we find fundamental evidence of the use of cooked must alone to produce what today is the Balsamic of tradition. What to do in Modena: a visit to the Acetaia This interesting aspect of the tradition is told during the guided toursAcetaia Marchi that we organise for all enthusiasts. These moments are invaluable occasions in which it is possible to immerse oneself totally within this extraordinary world governed by flavours. Thanks to the master vinegar-makers, you will be taken inside the production of Balsamic Vinegar, discovering all the secrets linked to its creation and visiting the places where it is conserved. Starting with a walk inside the vineyards, we then move on to the vinegar cellar, where the product is stored in bottles made of different types of wood, which give the vinegar its characteristic taste and appreciated throughout the world. The visits, which are available in different languages to enable all visitors to discover all the curiosities of the product, also include a tasting of the different types of vinegar we produce: In this way, it will be possible to experience at first hand the high quality of the ingredients used and the extraordinary end result. The Bottega for your shopping! At the end of this extraordinary journey, you can visit our Bottega, a special
Best vinegar cellars in Modena: why visit one and what you can learn during your visit
In the heart of the Emilia-Romagna region in Italy, amidst the hilly landscapes and sun-kissed vineyards, lies a gastronomic treasure: the acetaie. These are the sumptuous abodes of balsamic vinegar, a product as beloved as it is enigmatic, capable of transforming even the simplest of dishes into an extraordinary taste experience. But why visit a vinegar cellar? What can you learn from such an experience and how can you choose one of the best vinegar cellars in Modena? The goodness of Balsamic Vinegar of Modena Traditional Balsamic Vinegar of Modena PDO is one of Italy’s culinary gems. Prepared with care and patience, it is the result of an ageing process that can last even decades, and is the fruit of a careful selection of musts made from the finest grapes, carefully cultivated in the vineyards of the province of Modena. Among these varieties are Lambrusco, Trebbiano, Sauvignon, Ancellotta, Sgavetta, Berzemino and Occhio di Gatta. The Production of Traditional Balsamic Vinegar PDO After selecting the best musts, the cooking process begins in the best vinegar cellars in Modena over direct heat at a temperature of 84°. Cooking lasts 12-14 hours and is carried out using open jar containers. This phase is crucial to allow the traditional balsamic to develop its characteristic flavour. Ageing This is followed by ageing/refining, which takes place in barrels made of oak, chestnut, cherry, juniper and other aromatic essences, carefully selected to guarantee maximum quality and the best organoleptic nuances. The barrels are stored in uninsulated attics so that the temperature fluctuations that are fundamental to the Balsamic Vinegar production process can occur. The different decanting The barrels of the best vinegar cellars in Modena are organised in batteries, arranged in order of size, and the traditional balsamic is progressively decanted from one barrel to another, each characterised by a different capacity and a different wood. These decantings allow the Traditional Balsamic Vinegar to concentrate until it reaches the organoleptic standards set by the specifications. Once the necessary years of refinement and ageing have been reached, the products are carefully evaluated by a commission of tasters. The production of Balsamic Vinegar of Modena PGI Balsamic Vinegar of Modena PGI is also a culinary icon of our territory, obtained from a skilful combination of cooked grape must and wine vinegar. Compared to its counterpart PDO, the ageing and refinement process is considerably shorter. In fact, according to the specifications, the minimum period required is only 60 days. The best vinegar producers in Modena offer genuine, quality balsamic. The journey through the history and tradition of the best acetaie in Modena A visit to an acetaia offers precisely the opportunity to immerse oneself in these fascinating production processes and to discover the secrets guarded from generation to generation by each family of balsamic producers. The history and fragrance of the grapes Every vinegar cellar in Modena is a sort of living testimony to the local history and tradition of balsamic vinegar. It starts with a walk through the vineyards, where you discover important details and anecdotes. Step by step, you listen to tales that speak of ancient origins. In fact, already in the Middle Eastern civilisations of the 3rd millennium B.C. and, above all, during the period of the ancient Romans, some traces of the production and use of a kind of balsamic can be found. The owners of the best acetaie in Modena explain that it was thanks to the Romans that the cooking of grape must, typical of the balsamic vinegar production process, was born. In the beginning, however, this must was not used as a condiment: it became such later, and we find traces of this use in the first book of Virgil’s Georgics. A leap back in time, to the court of the Este family, to the present day The ancestor of balsamic vinegar has undergone many changes over time, but the first real and concrete evidence of such a condiment in the Modena area dates back to the Este family’s move from Ferrara to Modena. During the walk you candiscover these and many other details, right up to the most modern history: the birth of the Protection Consortium, PDO and PGI recognition and today’s production of balsamic vinegar in Modena’s best vinegar cellars. The art of tasting As we have seen, during the visit guests have the opportunity to learn about the history of Balsamic Vinegar and the role it has played in the culture and cuisine of Emilia-Romagna. From ancient production methods to modern techniques, every step of the process is explored and explained with passion by the master vinegar makers. The visit to the vinegar cellar also offers the opportunity to participate in guided tastings, where you can sample different varieties of traditional balsamic vinegar. These varieties may vary in terms of ageing and, consequently, in flavour and consistency. Tasting is not only a time to delight the palate, but also to learn to recognise the nuances of taste and aroma that characterise this precious condiment. From fruity notes to woody nuances, each drop of balsamic vinegar tells a unique story, and each variety may be more or less suitable for certain recipes. The owners of the best vinegar cellars in Modena also offer suggestions for using each variety in the kitchen for tasting. Meeting the master vinegar makers One of the most valuable benefits of a visit to a vinegar cellar is an encounter with the master vinegar makers. These expert craftsmen are the guardians of tradition and the most appropriate production methods, and are always happy to share their knowledge with their guests. They can answer questions and explain production in detail. Through their stories and experiences, you can gain a deeper understanding of the art and science behind the production of traditional balsamic vinegar. Thanks to them, you can get a deeper insight into the Black Gold produced in the best vinegar cellars in Modena, as well as learn how to appreciate its most diverse and intense