Do you know the history of Modena's traditional balsamic vinegar?

From ancient Roman traditions to the tables of Renaissance nobility, the journey of this "black gold" is a voyage through the centuries that has shaped unique flavors and unparalleled traditions.

This precious condiment is not just a culinary element, but a testament to the history, culture, and Italian food and wine art. 

Millenary Origins

Its genesis is ancient, dating back to the dawn of the 3rd millennium B.C., when civilizations of the Near East used vinegars made from grapes, apples, dates, and figs for culinary and medicinal purposes.

The Roman Roots

The roots of traditional balsamic vinegar trace back to Roman times, where the use of cooked must for vinegar production was already widespread.

Lucio Columella, a Roman agronomist of the 1st century A.D., described the cooking of must as a common practice.

The Middle Ages and the Castle of Canossa

In the Middle Ages, vinegar was widely used south of the Alps, with special mention of the vinegar produced at Canossa.

The Benedictine monk Donizone, in the 12th century, recounts how Emperor Henry II of Franconia requested this vinegar during a visit to Piacenza.

The Renaissance and Nobility

With the Renaissance, balsamic vinegar became the star of aristocratic European tables, transforming into a refined and expensive condiment.

European courts, inspired by Italian fashions, fostered the growth of production, and balsamic became a symbol of status and luxury.

Lucrezia Borgia, Duchess of Ferrara, even requested it to ease the pains of childbirth.

The First Documentation

The first written testimonies of balsamic vinegar date back to the 17th century, with Count Giorgio Gallesio and his study at a friend's Acetaia.

His handwritten notes from 1839, found in the United States, constitute the oldest document on the production of vinegar in Modena.

In those years, balsamic vinegar began to make its way into international exhibitions and attract global attention.

The 20th Century and Legislation

Throughout the 20th century, traditional balsamic vinegar gained worldwide fame.

In 1976, the Association of Producers of Traditional Balsamic Vinegar of Modena was founded, creating a production regulation to ensure quality and tradition.

In 1933, the Minister of Agriculture, Dr. Acerbo, officially recognized the "centuries-old and characteristic industry" of balsamic vinegar from Modena.

In 2000, the European Union recognized the DOP, and in 2009, the denomination was officially registered.

Traditional Balsamic Vinegar of Modena DOP

Traditional Balsamic Vinegar of Modena DOP is the highest expression of tradition.

Limited in production, with an exclusive price, it represents the pinnacle of Modenese vinegar-making art.

The particular pedoclimatic characteristics of the territory and the skills passed down through time combine to create this distinctive product.

Angela Cordioli

S&M