| Headword | Traditional Balsamic Vinegar from Modena |
| Domain and subdomain | Food – other products |
| Grammatical label | Noun, sing. |
| Definition | Condiment made from grape must typical of the province of Modena. It is aged at least 12 years and, in the case of the Extra Old type, at least 25 years. (1) |
| Note | Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin) is obtained from cooked grape must, matured by slow acidification, resulting from natural fermentation and progressive concentration, by means of very long aging (at least 12 years) in series of barrels of different woods, without any addition of aromatic substances. (2) Each wood yields different notes to vinegar: the chestnut, rich in tannins contributes to the dark color, the mulberry concentrates the product faster, the juniper yields the resinous essences, the cherry sweetens the flavor, while the oak gives the already ripe vinegar a typical vanilla flavor. (3) Unlike vinegar, which originates from an alcoholic liquid, it is obtained directly from grape juice and since 2000 it boasts the Protected Designation of Origin (D.O.P.) The grapes used are Trebbiano Bianco, Lambrusco Rosso and Ancellotta, coming from vineyards exclusively intended for the production of balsamic vinegar. The grapes are gently pressed and the juice is cooked (not boiled) for 18-24 hours, so that it is reduced by about 1/3. The cooked must is kept in a barrel called “mother”, where a first natural alcoholic fermentation begins. The balsamic vinegar then matures in the “battery”: a family of barrels (at least five) of decreasing capacity, produced with different woods, preserved in the attic, a place which is especially suitable for very hot temperatures in summer and cold in winter, which favors the processes of fermentation, acetization and maturation. At the end of the winter the “decanting” is carried out in barrels of increasing size. Finally, after a maturation of at least 12 years, but often 25 or more years, the traditional balsamic vinegar thus obtained is presented on our tables as a seasoning with a well balanced taste, persistent aroma and dark brown color. In addition to cold dishes or hot salads, it is used to flavor risotto, escalopes, roasts, egg omelettes. It is excellent on flakes of Parmigiano Reggiano, but also on strawberries and ice cream. The province of Modena boasts the presence of the Museum of Traditional Balsamic Vinegar from Modena in Spilamberto. It houses a vinegar factory and offers guided tours, training for tasters and best balsamic vinegar contest. (4) |
| Context | Already known in the Roman times and linked to the culture and history of Modena from its origins, Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is nowadays one of the ambassadors of Italian wine and food excellence in the world, being exported worldwide. (5) |
| Phonetic transcription | [trəˈdɪʃənəl bɔːlˈsæmɪk ˈvɪnɪgər frəm ‘mɔ:dena] |
| Synonyms/variants | Balsamic Vinegar (the processing is different, though) |
| Etymology | Middle English: from Old French vyn egre, based on Latin vinum ‘wine’ + acer ‘sour’. (6) Balsamic, c. 1600, “health-giving,” from balsam + -ic. From 1640s as “pertaining to balsam,” 1670s as “yielding balsam,” 1714 as “aromatic, fragrant.” Balsamic vinegar is by 1849. (7) (8) |
| Product image |  (9) |
| Equivalents | ITA Aceto Balsamico Tradizionale di Modena ESP Vinagre balsámico tradicional Módena FRA Vinaigre balsamique traditionnel Modène RO Oțet balsamic tradițional de Modena |
| Note of the equivalents | In Italian, the term aceto is masculine, as well as its adjective balsamico. In Spanish as well. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di Studi Linguistici e Culturali |
| Date | 03/04/2015 |
| Last modified | 25/04/2023 |
| Author Revisor | Lucia Palazzese Chiara Buschi Gloria Zanella |
| Sources | 1) https://www.qualigeo.eu/prodotto-qualigeo/aceto-balsamico-tradizionale-di-modena-dop/ 2) https://www.acetaiapedroni.it/it/come-si-produce-aceto-balsamico-tradizionale-di-modena 3) http://www.selectaspa.it/prodotti/vetrina/446/Perle-allAceto-Balsamico-di-Modena-IGP-Compagnia-del-Montale.html 4) https://modenadintorni.altervista.org/loro-nero-di-modena-aceto-balsamico-tradizionale-di-modena-dop/ 5) https://www.consorziobalsamico.it/aceto-balsamico-di-modena/territorio/ 6) https://www.consorziobalsamico.it/balsamic-vinegar-of-modena/?lang=en 7) https://www.google.com/search?q=vinegar+etymology&rlz=1C1FKPE_itIT932IT932&oq=vinegar+etymology&aqs=chrome..69i57j0i19i22i30l7.2502j0j9&sourceid=chrome&ie=UTF-8 8) https://www.etymonline.com/word/balsamic 9) https://www.guerzoni.com/prodotti/aceto-balsamico-tradizionale-di-modena-dop-extravecchio-biologico/ |
