Use Balsamic Vinegar All you need to know about Balsamic Vinegar of Modena
The world of Balsamic Vinegar is made of taste, aromas, traditions and history: Balsamic Vinegar of Modena is much more than a simple dressing.
You can realize it by visiting a vinegar cellar, listening to the narratives of the producers, admiring and “smelling” all those ancient barrels in which the product ages for so long.
The two Consortia for the protection of the product are doing a great job, both in terms of product certification and promotion. One of their last event, Acetaie aperte, was a great success, and counted thousands of visitors.
The importance of the product is proved also by the Giusti Museum: 10 exhibition rooms full of memorabilia, bottles with the crest of suppliers of the Real Casa (obtained by the Giusti family in 1929), advertising brochures from the beginning of the 20th century, barrels and much more. Everything tells about a product that has allowed the development of an entire province, that of Modena, not only from an economic but also from a social and cultural perspective.
Balsamic vinegar of Modena is a treasure which is worth around a billion euros. Of the traditional P.D.O. version (protected designation of origin), more rare and valuable, ten thousand liters are produced. And almost all of them are destined to foreign markets.
The numbers of the P.G.I. (Protected Geographical Indication) are much more significant: «We produce over 90 million liters – confirms the President of the Consortium Mariangela Grosoli – and we export in 120 countries, United States and Germany in the first place, with important effects also on incoming tourism».
A final curiosity: seven are the grape types out of which, based on a strict discipline, the must is obtained to be turned into balsamic vinegar: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni.
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