/ Our magazine / Do you know the history of Modena's traditional balsamic vinegar?
/ Our magazine / Do you know the history of Modena's traditional balsamic vinegar?
From ancient Roman traditions to the tables of the Renaissance noble courts, the journey of this “black gold” is a journey through the centuries that has shaped unique flavors and unparalleled traditions.
This precious condiment is not only a culinary element, but a testimony of history, culture and of &' Italian food and wine art.
Its genesis is ancient, dating back to the dawn of the third millennium BC, when Near Eastern civilizations used grape vinegars, apples, dates and figs for culinary and medicinal purposes.
The roots of &' traditional balsamic vinegar date back to &' Roman times, where &' use of cooked must for the production of &' vinegar was already widespread.
Lucio Columella, a Roman agronomist from the 1st century A.D., described cooking must as a common practice.
In the Middle Ages, l&' vinegar was widely used south of the Alps, with a particular mention of &' vinegar produced in Canossa.
The Benedictine monk Donizone, in the 12th century, tells how the &' emperor Henry II of Franconia requested this vinegar during his visit to Piacenza.
With the Renaissance, l&' balsamic vinegar became the protagonist of European aristocratic tables, turning into a refined and expensive condiment.
European courts, inspired by Italian trends, favor the growth of production, and balsamic becomes a symbol of status and luxury.
Lucrezia Borgia, Duchess of Ferrara, even requested it to alleviate the pain of giving birth.
The first written testimonies on &' balsamic vinegar date back to the 17th century, with Count Giorgio Gallesio and his study at &' Acetaia di un amico.
His handwritten notes from 1839, found in the United States, constitute the oldest document on the production of &' vinegar in Modena.
In those years, l&' balsamic vinegar began to make its way into international exhibitions and to attract l&' global attention.
Over the course of the 20th century, l&' traditional balsamic vinegar gained worldwide fame.
In 1976, & #39 was founded; Association of Traditional Balsamic Vinegar Producers of Modena, which created a production specification to guarantee quality and tradition.
In 2000, the &' European Union recognized the PDO, and in 2009, the denomination was officially registered.
L&' traditional balsamic vinegar of Modena DOP is the ultimate expression of tradition.
Limited in production, with an exclusive price, it represents the culmination of &' Modenese vinegar art.
The particular soil and climate characteristics of the territory and the skills handed down over time merge to create this distinctive product.
Angela Cordioli
S&M
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