This article explains the history of balsamic vinegar, taking you from 11th century Emilia-Romagna in Italy through to modern day authentic balsamic vinegar and how it differs from the mass-produced counterparts. Below we’ve described:
- When and where balsamic vinegar was invented
- Why balsamic vinegar was invented and for what purpose
- The rivalry between the towns of Reggio and Modena
- The role of the Estes family in the creation of balsamic vinegar
- The difference between cheap, imitation balsamic and ‘Aceto Balsamico Tradizionale’
- How The Gift of Oil’s balsamic vinegars are categorised
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Introduction to The History Of Balsamic Vinegar
Ten to fifteen years ago, balsamic vinegar was relatively unknown outside of Italy. Now due to the backing of celebrity chefs, exposure in gourmet food magazines and countless appearances on television cooking programmes there is hardly a household in the land without a bottle in the kitchen cupboard.
However, most of the bottles have been bought from a supermarket and consequently, most people have still yet to taste truly authentic balsamic vinegar, or “Aceto Balsamico Tradizionale” as it is known in Italian. For hundreds of years wealthy families in the small towns of Modena and Reggio just west of Bologna in the northern Italian region of Emilia-Romagna had been making balsamic vinegar for their own consumption.
The beautiful region of Emilia-Romagna
Families would nurture their supplies over the years, passing it on from generation to generation, gifting small amounts to esteemed friends and honoured guests and perhaps even bequeathing some to a daughter as part of her dowry.
Why is it called balsamic vinegar?
Balsamic vinegar actually derives its name from the word balm (rooted in the Latin balsamum), which refers to an aromatic resin or odour, as well as a substance that soothes, relieves or heals. But it wasn’t until the 18th century, when the Estes family moved from Ferrara to Modena, that the term balsamico came to refer to the region’s local speciality vinegars aged in wood.
The traditional ageing process in wooden barrels
When did people start making balsamic vinegar?
The decline of the Estes family & Aceto Balsamico
How and when did people use balsamic vinegar in the past?
Balsamic Vinegar for the masses
Cheap imitations of balsamic vinegar
The rivalry between Modena and Reggio
Authentic balsamic vinegar, or “Aceto Balsamico Tradizionale”, can only be named as such if it has been certificated by either the Consorzio Tutela Aceto Balsamico di Modena or the Consorzio Tutela Aceto Balsamico di Reggio Emilia. To be awarded the consortium seal vinegars must have been made in the traditional artisanal method, been aged for a minimum of 12 years, and been produced in the provinces of Modena or Reggio.
Authentic ‘Aceto Balsamico Tradizionale’
Our 12-year-old Tradizionale balsamic vinegar
Producers must bring their vinegar before a board of 5 expert tasters and pass tests for colour, density, aroma and taste. Only one-third of the vinegar submitted ever wins approval, which must be unanimous. Once the vinegar has been accepted, it is bottled in the presence of the producer and consortium members into distinctive 100ml bottles bearing the producer’s label and the consortium’s seal of guarantee.
