World Italian Culinary Week

La cucina italiana tra salute, cultura e innovazione

Italian Cuisine and Health, Culture and Ingenuity

Balsamic Vinegar: The Black Jewel of Emilia-Romagna

Balsamic vinegar is made by alcoholic and acetic fermentation of boiled grape juice (must),
It is a rich and aromatic Italian seasoning.

[Claire] A pinch of history.

The ancient Romans already knew of the existence of aged grape juice and used it as a sweetener and valuable seasoning. In Emilia-Romagna, Italy, this ancient tradition was elevated to an art form. In the Middle Ages, monks refined the process of fermentation and ripening to create unique products. During the Renaissance, balsamic vinegar became a courtly luxury and was stored in the underground cellars of the Duke of Modena.
Today, the same mastery continues in the vinegar factory to produce two outstanding products certified by the European Union: Modena Traditional Balsamic Vinegar DOP and Modena Balsamic Vinegar IGP. They are symbols of Italian history, taste and pride.

Did you know?　[Claire] [Claire]

How to taste balsamic vinegar
The most authentic way to taste balsamic vinegar is to put a few drops on the back of your hand, between your thumb and forefinger. The warmth of the skin enhances its aroma and flavor. Today's tasters use porcelain teaspoons, which are ideal for tasting all the nuances of vinegar without altering its characteristics.　Metal spoons should never be used, as their reaction with the vinegar will spoil the flavor and purity of the precious condiment.

The Stone on the Barrel

In traditional acetaires (vinegar cellars), the lids of all barrels were closed with river stones, and in many cases those stones were taken from the local river. This was not just a convention; the irregularly shaped stones allowed the vinegar to breathe, providing oxygen and promoting natural fermentation. Over time, however, the acidic vapors could corrode the stones. Today, this tradition is only partially preserved, but the spirit remains the same, ensuring optimal aging conditions for balsamic vinegar.

A Tale of Battaglia and Women."

A batteleria is a series of sets of wooden barrels arranged in decreasing order of size. In these battelia, balsamic vinegar is slowly aged, sometimes for decades or even centuries, as the barrels are moved from one to another. In the past, when a daughter was born, a new bateria would be prepared and would become part of her dowry. This was a symbol of labor, patience, and family tradition, as well as a deep connection between the world of balsamic and the world of women.

New ideas.

Balsamic vinegar can be used as a condiment to add sweet and sour flavors in Japanese cuisine, especially in fusion cooking, as a substitute or supplement to soy sauce. It goes well with fish dishes, such as tuna tataki, and can also be used to flavor marinated meats, rice, and salads. Although this combination is not traditional, chefs are exploring these possibilities to create unique and innovative flavors.

*Recipes that can be made in less than 5 minutes

◎Balsamic Vinegar Gelato
Fior di latte (milk flavor) or cream-flavored gelato is ideal for this recipe.　These flavors are creamy and delicate and work very well with DOP-certified traditional balsamic vinegar. Arrange the gelato in small cups and carefully pour 1-2 teaspoons of traditional balsamic vinegar into each portion. The balsamic vinegar adds a pleasant, subtle acidity that contrasts beautifully with the sweetness of the gelato.