{"id":20,"date":"2023-04-19T09:34:30","date_gmt":"2023-04-19T09:34:30","guid":{"rendered":"https:\/\/acetaiafini.it\/?page_id=20"},"modified":"2025-12-09T10:57:15","modified_gmt":"2025-12-09T10:57:15","slug":"aceto-balsamico-di-modena","status":"publish","type":"page","link":"https:\/\/acetaiafini.it\/en\/aceto-balsamico-di-modena\/","title":{"rendered":"BALSAMIC VINEGAR FROM MODENA"},"content":{"rendered":"
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BALSAMIC VINEGAR FROM MODENA<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Dating back to ancient Roman traditions it boasts a prominent history, throughout the years Balsamic\nVinegar has been researched passionately with great care right where its excellence derives:\n
the fertile\ncountryside of Modena amongst the mist and the sun.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sapum, cooked grape must, has always been known for its versatility, as a medicine, to sweeten and season food and\nseason food, transformed into a rephrase with the addition of water.<\/p>

Since the year 1.000 DC sapum and the territories of Modena have always been intertwined. That \u201cmost perfect\nvinegar\u201d, as Emperor Henry III defined it when he hoped to receive it as a gift from Boniface, then Marquis\nof Tuscany, aroused enormous interest until, in the 19th century, its fame even went beyond the borders of\nEmilia and its taste tickled the palates of the greatest experts, from Florence to Paris to Brussels.<\/p><\/div><\/div>

In Modena, peasant families began to dilute the perfect vinegar with wine vinegar to obtain a lighter\ncondiment, which could be used every day. This was the first step towards the creation of the product\nwhich is now sold all over the world: Balsamic Vinegar of Modena PGI.<\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The official recognition of the product was obtained in 1983 when it acquired the designation of origin\n\u201cTraditional Balsamic Vinegar from Modena\u201d.<\/p><\/div><\/div>

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From this time onwards certified documents of uniqueness followed one after another: the prestigious\nD.O.P. (Protected designation of origin) arrived in 2000 and in 2009 Balsamic Vinegar of Modena obtained\nthe I.G.P. (Protected Geographical Indication)<\/p><\/div><\/div>

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In the meantime, the Italian government also made sure that they safeguarded and protected these\nprecious local products by acknowledging the two consortiums: the consorzio tutela dell\u2019Acerto Balsamico\nTradizionale and in 2014 the Consorzio Tutela dell\u2019Aceto Balsamico di Modena.<\/p><\/div><\/div>

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\nTRADITIONAL BALSAMIC VINEGAR OF MODENA DOP \"INVECCHIATO\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The DOP trademark guarantees the use of a selection of musts deriving exclusively from the provinces of\nModena and Reggio Emilia, cooked, fermented and left to acetify.<\/p>

Time does the rest: with patience, we wait at least 12 years before harvesting the \u201cfirst fruits\u201d that give us the first invecchiato type of Traditional Balsamic Vinegar of Modena and only\nby waiting 25 years can the Traditional Balsamic Vinegar of Modena can be defined \"extravecchio\".<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BALSAMIC VINEGAR OF MODENA PGI<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Balsamic Vinegar of Modena PGI is produced with wine vinegar, cooked or concentrated grape must\nfrom only seven grape varieties ( Trebbiano, Albana, Lambrusco, Sangiovese, Fortana and Montuni ) and\nwine vinegar which has been aged for at least ten years.<\/p>

The real secret lies in the expertise of blending the ingredients that are left to age in fine wooden barrels for a minimum of 60 days in order to be called refined. When the Balsamic Vinegar of Modena PGI is left aging at least 3 years, it can be defined aged.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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aceto balsamico di modena Protagonista di una storia che risale addirittura alla tradizione degli antichi romani, il Balsamico ha conosciuto negli anni grande cura, ricerca e passione proprio l\u00ec dove \u00e8 la sua culla per eccellenza: la fertile campagna di Modena, tra la bruma e il sole. Il mosto d\u2019uva cotto, il\u00a0sapum, era un prodotto […]<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-20","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/pages\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/comments?post=20"}],"version-history":[{"count":307,"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/pages\/20\/revisions"}],"predecessor-version":[{"id":5263,"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/pages\/20\/revisions\/5263"}],"wp:attachment":[{"href":"https:\/\/acetaiafini.it\/en\/wp-json\/wp\/v2\/media?parent=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}