Balsamic vinegar () is a dark, concentrated, pungent, intensely flavoured vinegar made wholly or partially from grape must, which is freshly crushed grape juice with all the skins, seeds, and stems. It has been used over centuries in Mediterranean cuisines of Southern Europe. Three types of balsamic vinegar are "protected" as traditional vinegars in Europe.
Originating in Emilia-Romagna and considered a staple condiment in Italian cuisine, balsamic vinegar adds sweet tangy flavor in preparation of seafood, meat marinades, roasted vegetables, and as salad dressing.
Etymology "Balsamic" means "like balsam", which denotes aromatic and supposed healing properties. Likewise, the Italian word (from Latin , from Greek , ) means "balsam-like" in the sense of "restorative" or "curative"; cf. English 'balm'. Ultimately from Ancient Hebrew-Phoenician ( or , IPA [baːˈɬaːm]), the name means "perfume or spice", with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ (ś) sound, sounding back then as [ɬ].
History The practice of cooking grapes can be traced back to ancient Roman times, where it was valued both as a folk medicine remedy and a sweetener or condiment in cooking. The story of balsamic vinegar began in the 11th century in the city of Modena; by 1046, it was already gaining a wider reputation. The future Holy Roman Emperor, King Henry III, requested Marquis Bonifacio of Canossa to craft a high quality vinegar in his castle.
Balsamic vinegar was historically used as a medicine for various illnesses: "an effective remedy for sore throat, fainting spells, as an energy-producing beverage, as a tonic for the heart, and for other therapeutic uses". Ludovico Antonio Muratori described medicinal properties in his treatise Del governo della peste e delle maniere di guardasene ("On the governing of the pestilence and some manners of guarding against it").
Historically, in the area of Modena and Reggio, the vinegars produced in the houses were made more pleasant by flavouring them with herbs, liquorice, rosemary, roses, vanilla, or by producing them with different raw materials (trebbiano, moscato, etc.) or procedures, creating over the centuries a widespread fame for "Modena-style vinegars".
The first use of the term was in a catalogue of wines held by the duke of Este in 1747, to distinguish a particular type from others present in the palace. In 1830, this definition was further refined, so that the vinegars present at the court were divided into "balsamic", "semi-balsamic", "fine", and "common". The earliest surviving recipe for balsamic vinegar is in a letter by Francesco Aggazzotti in 1860 or 1862, where he describes it as "Modena vinegar".
From a regulatory point of view, the first ministerial authorization to produce "balsamic vinegar of Modena" dates back to 1933. After World War II, the economic boom led some producers, such as Telesforo Fini and the Monari-Federzoni family, to market a different product under the name "balsamic vinegar", which was a mix with wine vinegar for daily use. This made balsamic vinegar common on Italian tables and began its spread to foreign countries. In 1965, further regulations on the use of the term "balsamic vinegar" were established, and the first production regulations for "balsamic vinegar of Modena" were created. In 1976, to distinguish traditional production methods from industrial ones, the term "natural" balsamic vinegar was adopted, later changed to "traditional" due to legislative requirements.
European protection The term aceto balsamico is unregulated, but there are three protected types of balsamic vinegar:
Aceto Balsamico Tradizionale di Modena PDO (traditional balsamic vinegar of Modena) Aceto Balsamico Tradizionale di Reggio Emilia PDO (traditional balsamic vinegar of Reggio Emilia) Aceto Balsamico di Modena PGI (balsamic vinegar of Modena)
Many products contain Aceto Balsamico di Modena IGP as an ingredient, such as glazes and other condiments.
Traditional balsamic vinegar
Only two locations produce balsamic vinegar protected by legal status: Modena and neighbouring Reggio Emilia. Balsamic vinegar in these places is subject to a denominazione di origine controllata (a designation often used for wine) which requires production in these regions. The original standard defining traditional balsamic vinegar, aceto balsamico tradizionale, was created in 1986. In 2000, criteria were established for protected designation of origin, a European Union standard.
True balsamic vinegar is made from a reduction of pressed Trebbiano di Castelvetro grapes. The resulting thick syrup, sapa or saba, is subsequently aged in a battery of several barrels of successively smaller sizes.
The casks are made of different woods such as chestnut, cherry, oak, mulberry, ash, and juniper. True balsamic vinegar is rich, glossy, deep brown, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
Reggio Emilia designates the different ages of their balsamic vinegar (aceto balsamico tradizionale di Reggio Emilia) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more.
Modena uses a different system to indicate the age of its balsamic vinegars (aceto balsamico tradizionale di Modena). A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio ('extra-old') shows the vinegar has aged for 25 years or more.
Balsamic vinegar of Modena
These commercial-grade products imitate the traditional product. The current standard is found as part of the register of PGI productions, under the name Balsamic Vinegar of Modena (aceto balsamico di Modena). It was added to the PGI list in 2009.
They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar (at least 10%), and caramel (at most 2%) to stabilize the color. PGI status requires a minimum aging period of two months in wooden barrels, rising to three years when labelled as invecchiato ('aged'). The standard mandates a number of acceptable cultivars (Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni) for making grape must. The must can either be cooked or concentrated some other way. Vinegar that has been aged for at least 10 years also needs to be included in the product, though there is no minimum amount prescribed.
As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.
Italian condimenti that used the term balsamic
Condimento ('dressing') balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO.
Condimento balsamic vinegar may be made in any of the following ways:
Made by producers of both Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, by using the PGI or PDO as an ingredient. For those products, the use of the PGI and PDO as an ingredient must be clearly reported, i.e. "glaze with Aceto Balsamico di Modena IGP". The Consortium must approve the label and the use of the PGI's/PDO's name. A common product is a "balsamic glaze", with added sweetener and thickener to artificially simulate the sweetness and thickness of the aged aceto balsamico tradizionale di Modena. Made by the same method as the vinegars, but by Italian producers outside Modena and Reggio Emilia provinces and not made under consortium supervision. No reference to the PDO/PGI can be made for those products, and they cannot use the geographical names Modena or Reggio Emilia.
As there are no official standards or labeling systems to designate condimento balsamic vinegar, it can be hard to tell their quality based on the packaging alone.
Comparison From a legal point of view, TBV is categorized as a "food condiment", while BVM is a "wine vinegar". BVM can be produced without a lengthy aging period, whereas TBV gains its particular features during a long aging period fixed by law at no less than 12 years. TBV is the only condiment in the world produced starting from cooked grape musts without the addition of other substances, whereas BVM is a blend of concentrated grape musts, wine vinegars, and caramel (optional).