Traditional Balsamic Vinegar of Modena
Discovering Traditional Balsamic Vinegar of Modena is an experience that involves all the senses: the characteristic “deep dark brown and shiny” colour, enhanced by the natural light of a candle, the intense smell, which conceals scents of grapes and hints of precious woods (always oak, chestnut, mulberry and juniper) and finally the sweet and sour flavour, which is formed through the passages in the various casks that make up the barrel set.
Balsamic Vinegar of Modena PDO is the result of the tradition and expertise that have led to the conception and refinement of its recipe over the centuries, in harmony with the territory. Refinement and ageing in precious wooden barrels help provide the product’s special aromatic features.
Real Traditional Balsamic Vinegar is produced in the area of the ancient Este territory. It is obtained from cooked grape must; it is matured by slow acetification, derived from natural fermentation and progressive concentration through its long ageing in a series of vats of different woods, without the addition of aromatic substances.
History – Timeline
The history of Traditional Balsamic Vinegar is inextricably linked to the Modena area but its origins go back a long way, spanning various centuries, customs and definitions.
4000 BC
The fermentation of fruit musts (dates, figs, apricots) for preservation purposes is already found as a common use in Babylonian communities, circa 4000 BC.
2900 BC
Evidence of a similar process is also found in Ancient Egypt, starting from 2900 BC. More than a millennium later, the cooking of grape must also developed within this civilisation.
100 BC – 15th century
The consumption of vinegar during Roman times, between the 1st century BC and the 15th century AD, was of considerable importance, as it was consumed both as a condiment and a food preservative, as well as a medicinal ‘potion’. Several acetabula have been found in archaeological excavations, demonstrating the widespread use of this product.
1598-1747
The Este family, having transferred their duchy to Modena in 1598, encountered a traditional Modenese production process, linked exclusively to the cooking of grape must. This is where Aceto del Duca was first created and developed: in the inventory of ‘cellar goods’ of 1747, the definition of Balsamic Vinegar appears for the first time.
1796
In 1796, Napoleon Bonaparte conquered Modena, driving out the Este family and seizing their assets. Among them was the Ducal Vinegar Attic, the casks of which were then auctioned off. The nobles and bourgeois citizens of Modena bought up the various barrel sets and thus preserved the unique Modenese tradition in their own attics.
1815-1817
With the decline of Napoleon in 1815, the D’Este–Habsburg family once again took over the court of the Duchy of Modena. In 1817, Prince Metternich came to the palace of the Dukes of Modena and asked to taste the famous Balsamic Vinegar. On this occasion, the first Palio was held to decree the finest vinegar to be offered to the Prince.
1860-1862
Between 1860 and 1862, Francesco Aggazzotti and Pio Fabriani began correspondence on the production techniques for Traditional Balsamic Vinegar. For the first time in history, the methods, procedures and rules to be followed were written down on paper: “There are quite a few recipes and methods for shortening such a long process, with which concentration, colour and density can be obtained, as well as the artificial aroma with spices, but the least expense and trouble is always achieved at the expense of quality.”
1967
In 1967, the Consorteria dell’Aceto Balsamico Tradizionale di Modena was founded with a view to preserving and handing down the authenticity of this Modenese tradition.
2000
The uniqueness and care of this tradition is maintained over the centuries, so much so that it is now recognised by the European Union. In 2000, in fact, Traditional Balsamic Vinegar was certified as a PDO – Protected Designation of Origin – product.
2002
On 24 November 2002, the Museum of Traditional Balsamic Vinegar of Modena was founded.
Famous Figures
Here are some interesting quotations from famous figures who, throughout history, have had a connection with Traditional Balsamic Vinegar of Modena.
A few years ago, members of the Consortium had the privilege of meeting Pope Francis I. On this occasion, the Pontiff was offered a small bottle of Traditional Balsamic Vinegar of Modena. The Holy Father appreciated the method and tradition linked to the product.POPE FRANCIS I
Enzo Ferrari was a member of the Consorteria dell'Aceto Balsamico based in Spilamberto until his death. His passion for Modenese culture was, and remains, one of his hallmarks. During his lifetime, he promoted Traditional Balsamic Vinegar around the world as a symbol of local excellence.ENZO FERRARI
Massimo Bottura, one of the world’s top chefs, has always put tradition first in his cooking. Among his most used ingredients is Traditional Balsamic Vinegar of Modena, which he has managed to export and gain appreciation for all over the world. The strong link between Massimo and the territory is also tangible in the attic of the Consorteria di Spilamberto, which takes care of his own barrel set of Balsamic Vinegar with great love and care.MASSIMO BOTTURA
One of the symbols of extraordinary Modenese culture is Luciano Pavarotti. Unforgettable and unforgotten for his singing talent, he was linked to his city and to Traditional Balsamic Vinegar. In fact, we well remember how he combined the culture and tradition of Traditional Balsamic Vinegar of Modena with the history of music and singing.LUCIANO PAVAROTTI
As well as being a famous collector of picture cards, this figure is remembered for his extraordinary passion for Traditional Balsamic Vinegar of Modena. He used to say to Grand Master Maurizio Fini: I collect everything, only your Balsamic Vinegar I can’t collect, I always end up drinking it!GIUSEPPE PANINI
The fame of Traditional Balsamic Vinegar of Modena even reached the highest offices of the Italian State. In fact, it was presented as a Christmas gift to Ambassador Sergio Berlinguer and Councillor Marsala, both great admirers of the product, who in turn presented the gift to the Honourable Head of State Francesco Cossiga.FRANCESCO COSSIGA
Carlo Petrini, the founder of Slow Food, has always maintained that the work and passion of farmers is the edge they have over multinationals. This statement is also true for Traditional Balsamic Vinegar of Modena. Indeed, the beauty and quality of this product are intrinsic to local farming culture, and of the area’s small vinegar producers. The attic of the Consorteria now houses the barrel set owned by Slow Food Italy.CARLO PETRINI
In the early years of the Ferrari champion’s career, he was presented with a small cask of Traditional Balsamic Vinegar of Modena by the Municipality of Maranello: a symbol of the deep esteem and respect for the Formula One champion. MICHAEL SCHUMACHER
Giuseppe Verdi stood out for his culinary culture. It is said that before he died, he asked for a salad dressed with Traditional Balsamic Vinegar of Modena as his last meal. For this reason, on the bicentenary of his birth, the Consorteria decided to dedicate a commemorative bottle to him.GIUSEPPE VERDI
ittorio Zucconi, an esteemed journalist of Modenese origin, has always told audiences around the world about his strong ties to his homeland and in particular to Traditional Balsamic Vinegar of Modena. Despite being far from home, he has always brought Modena’s most precious treasure to America: its vinegar.VITTORIO ZUCCONI
The forefather of the Zucconi family is Guglielmo, an equally well-known international journalist, who like his son Vittorio always maintained a close relationship with the land of Modena. In particular, he always supported the authenticity and quality of Traditional Balsamic Vinegar.GUGLIELMO ZUCCONI
At Balsamico in 2004, he quoted a poet from the 16th century who wrote: “non modenesus erit cui non fantastica testa,” i.e. you will not find a Modenese who does not have a vein of madness running through them – and this also goes for maintaining and preserving centuries-old or even millenary customs... In fact, only the Modenese could afford to give the world a little piece of their heart, along with a little of that vein of madness.EDMONDO BERSELLI
They were the first to go ahead amidst a thousand vicissitudes, because they firmly believed in it, they knew what Traditional Balsamic Vinegar of Modena would become. The women and men of today’s Consorteria also firmly believe in Traditional Balsamic Vinegar for what it has been, for what it represents today and for what it will be tomorrow. YOU WON’T FIND A MODENESE WHO DOESN'T HAVE A VEIN OF MADNESS RUNNING THROUGH THEM... And in perfect Modenese style, we have a dream to pursue, a crazy idea... We have embarked on the path to make the art of knowing how to make Balsamic Vinegar ‘Intangible Cultural Heritage of UNESCO’ an excellent idea, just as excellent as our Balsamic Vinegar itself is. This will allow us to raise the bar of our ambitions and goals, of our vivacity and constancy, as a guarantee of our commitment. It is a road that, beyond the final result, can only help us to better understand Balsamic Tradition ‘from within’. We do not believe that this is an unrealistic or impracticable goal... because it is right in itself! It is right that the world should be grateful to us for our gift, just as we are grateful to those who believed in the Balsamic Tradition before us... And so, to all the people who loved it in the past and who still love it today.ROLANDO SIMONINI FRANCESCO SACCANI VINCENZO FERRARI AMOROTTI