A Bit Of History Behind Traditional Balsamic Vinegar

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A Bit Of History Behind Traditional Balsamic Vinegar

The original origin of the Balsamic Vinegar is Italy and it has become greatly popular throughout the globe. For the most part, traditional Balsamic Vinegar is created by reducing the cooked white Trebbiano grape juice and is used as a condiment (a substance used as a flavor).


For quite sometime now, it has been made since the middle Ages in Modena and Reggio Emilia and it has also been mentioned in a old holy documents.

A handful of modern chefs and food lovers truly value Balsamic Vinegar. The Balsamic Vinegar of Modena is a bit inexpensive and is widely available in a variety of markets around the world. In addition, it is also commonly discovered in salad dressings and used in restaurants.

Different Types Of Balsamic Vinegar 

Now let us look at the different types of Balsamic Vinegar in today’s market. Balsamic Vinegar can be widely classified into three different types which are:

  • Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar)
  • Condimento Grade Balsamic Vinegar
  • And the Balsamic Vinegar of Modena

Usually, these three types of Balsamic Vinegar have been mentioned below:

Aceto Balsamico Tradizionale 

The two businesses which produce the true traditional Balsamic Vinegar are Reggio Emilia and Modena. True Balsamic Vinegar is created from Lambrusco and Trebbiano grapes. 

The thick syrup is aged for a little over 12 years in a variety of small barrels. In addition, different woods such as Juniper, chestnut, oak and mulberry are made from these casks.

Furthermore, true Balsamic Vinegar has a rich and deep brown color and has a complex kind of flavor. Different ages of balsamic vinegar are given by their color by Reggio Emilia. 

A red label points out that the vinegar is at least 12 years old; a silver label shows that the age of the vinegar is 18 years whereas a gold label shows that the vinegar has been aged for about 25 years.

Condimento Grade Balsamic Vinegar 

Balsamic Vinegar has a variety of names such as salsa balsamica or condimento balsamico. There are also a handful of ways to make condimento Balsamic Vinegar.

An alternative way to make Balsamic Vinegar is the same method as tradizionale Balsamic Vinegar but is from the producers present outside Reggio Emilia and Modena. 

It can also be made by adding grape juice to ordinary Balsamic Vinegar. For the most part, there is no standard system to measure this type of vinegar and its quality can’t be known from its packaging alone.

Balsamic Vinegar of Modena

These are the commercial grade products and they are just very similar to the traditional product. Additionally, they are made from wine vinegar by adding coloring, corn flour and caramel in order to simulate the thickness of the aged Aceto Balsamico Tradizionale de Modena.

It requires almost two months to receive IGP (Posted in Buyer’s Guide) status. The manufacturing process is quite industrialized and about hundred liters per day are produced by ordinary producers. 

Ingredients and Nutritional Values Of Balsamic Vinegar

A variety of Balsamic Vinegar have different ingredients in them, but they all contain one main ingredient which is grapes. The main thing that makes the Balsamic Vinegar distinct is that the Balsamic Vinegar is mixed with grapes which produces a delicious and healthy taste.

The production of vinegar starts with the fermentation of grapes. The blend and flavor is given to the balsamic vinegar by adding must (the cooked part of grapes). The two major types of Balsamic Vinegar are traditional and domestic.

Reggio and Modena are the places from where the traditional balsamic vinegar is obtained.The production of traditional balsamic vinegar is quite complex and lengthy. 

Some kinds of traditional vinegars can age for many decades and create a rich and sweet flavor. But they are high in cost. The domestic Balsamic Vinegar is generally made in the United States and is available at lower costs.

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  • Alexis Barros