Everybody knows that the Traditional Balsamic Vinegar is born in Emilia, in Modena to be more precise, and it is a result of a 100% natural transformation of the cooked grape must. In fact, according to one of the theories everything started from simple forgetting of some defrutum (the precursor of the Balsamic Vinegar of Modena) in several barrels, which led to an accidental but absolutely natural transformation of the product through the chemical process, which today is known as acidification. It is a curious story; we have seen it in the article “Who Invented Balsamic Vinegar”? Generally, we can say that the ancient Romans settled in the Po Valley territories were the real ancestors of the modern balsamic vinegar producers. We owe to them the aging method and the various degrees of the concentration of the cooked must.
Obviously, this aging method has always necessitated the usage of the so-called batteries, or series of wooden barrels that normally start from the largest one (that hosts the Acetic Mother) and end up with the smallest barrel, the most precious one that contains the result of years of hard work. Throughout the years, also the importance of the woods of the barrels has become clear. In fact, every wood has a different essence, and Balsamico absorbs the various essences during the aging.
Nowadays, there are several artisanal producers of the barrels in the province of Modena. The typical barrels of balsamic vinegar have to be particularly resistant throughout the time, and at the same time they must “be able to transfer” the aroma of the wood to the product.
From a Medicine to an Exquisite Ingredient
Obtained from pure cooked grape must and entrusted to the knowledgeable hands of balsamic masters, Traditional Balsamic Vinegar of Modena is a condiment with a secular history that has been able to adapt to the modern cuisine and to the most different gastronomic cultures. In our recipe book, we have collected numerous first and second courses, as long as appetizers and desserts that will easily amaze your guests even at home.
But its uses over the centuries have been the most different: Traditional Balsamic Vinegar of Modena is in fact well known also for its antiseptic and anti-inflammatory properties, so much that we have dedicated an entire article to list them (read: Benefits of Traditional Balsamic Vinegar of Modena).
The Recipe of Our “Black Gold”? It is a Secret Passed Down from One Generation to Another
Today Traditional Balsamic Vinegar of Modena is one of the ambassador products of the Italian gastronomic excellences. It still gets produced according to the ancient tradition. The evidence of this is the numerous balsamic vinegar factories present in the Modena area, from the smallest family-run ones to the larger ones that produce the products that can be then purchased in local shops. Every family cherishes its own recipe: the ingredient is one and the same for everyone, but the different woods and the different aging periods make each Traditional Balsamic Vinegar of Modena unique and unrepeatable,
La Vecchia Dispensa cherishes jealously its production secrets of Balsamic Vinegar of Modena handed down from generation to generation, however leaving its customers the privilege of enjoying a fragrant and delicate vinegar. The philosophy behind every product is and will always be the same, respecting our secular traditions, nature and time!
