When people think of Italy, they are immediately taken to a world of original foods, mouthwatering dishes, and fresh ingredients. Around the world, Italian cuisine is well-known, and some of the delicious inventions right out of this European country have conquered the markets and the kitchens of people all over.
Balsamic vinegar is no exception. An ingredient that cannot be compared to anything else, born in the region between Modena and Reggio Emilia, there are records of hundreds of years of production and use, sometimes as a condiment, sometimes as medicine.
In order to discover the secrets of balsamic vinegar, we are going to embark on a Modena Balsamic vinegar tour, an interesting option for visitors to this particular Italian region. Without a doubt an unforgettable trip into the flavors and perfumes that make the balsamic vinegar of Modena the much-appreciated ingredient it is today.
Acetaia: where the magic happens
An acetaia is the place where balsamic vinegar is produced. Traditionally a noble house in the countryside around the cities of Modena and Reggio Emilia, often surrounded by the vineyards of Lambrusco, Sangiovese, Trebbiano among other varieties that are used to produce balsamic vinegar.
Nowadays, many acetaias are open to the public, sharing their passion for high-quality balsamic vinegar and the secrets behind this delicate condiment, its complex aging process, and how to use it to enhance dishes and desserts.
A good example is Acetaia Leonardi. Here, visitors can enjoy a diversity of tours, some more basic, some more lengthy, where the production process of balsamic vinegar is shown in motion, and some tours much more detailed even, including tasting the different kinds of balsamic vinegar, or even cooking lessons in their own kitchen, a unique opportunity to discover new ways to use balsamic vinegar.
What’s more, Acetaia Leonardi is based on a magical landscape right on the countryside of Modena. So beautiful and enchanting is the setting where balsamic vinegar is made here, that it is often booked for weddings and events.
Secrets behind the production of balsamic vinegar
We have already implied how complex is the process behind every bottle of balsamic vinegar. In some acetaias, like Acetaia Leonardi, the whole process happens in place, from the growing of the grapes to the bottling.
Briefly, we can mention a few steps in the production of balsamic vinegar: the harvest of the grapes (local varieties include Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni – for the production of Balsamic Vinegar of Modena IGP – and Lambrusco, Ancellotta, Trebbiano, Sauvignon, Berzemino, Sgavetta e Occhio di Gatta – for the production of Traditional Balsamic Vinegar of Modena DOP -), the cooking and mixing, and then the aging process in wooden barrels. This last step consists of several transfers in different wooden barrels so that balsamic vinegar can adquire all flavours and taste of the woods.
Interestingly, the particularities of every step ensure balsamic vinegar of Modena is something that cannot be replicated anywhere else.
The grapes used in its production are common varieties in this region, and as with wine, the weather patterns and type of soil have a great effect on their unique characteristics.
Same with the aging process, the type of wood used to store the grape must influence the bouquet of perfumes and flavors the final balsamic vinegar has, and that is why it’s so appreciated.
Conclusion
Balsamic vinegar is known in this region of Italy as dark gold. It’s not surprising as its uniqueness has made it a must in kitchens all around the world.
While the world continuously changes, the production of balsamic vinegar has been preserved from generation to generation, with family secrets inherited and traditions surviving the passing of time.
