On the market place a wide range of products which are classified as Vinegar, BUT NOT all the Balsamic Vinegar is the same Balsamic.
There are three different categories with different methods of production and ingredients, which generate a substantial change in terms of quality of the final product.

ABM – Aceto Balsamico di Modena I.G.P.  (Balsamic Vinegar of Modena PGI) the cheepest one- it is recommended for cooking.
balsamic vinegar ingredients: Cooked must from grapes, wine vinegar and optional caramel (max 2% w/w)
Making Procedure: Mix of the starting materials, facultative maturation in a single barrel and bottling. The overall procedure is carried out on industrial scale.
Legal Aging: Legally spoken, it has to ensure a minimum of 60 days aging.

On the market place a wide range of products which are classified as Balsamic Vinegar of Modena PGI can be found and they all present the most different characteristics. The production, in fact, can be made on an low cost industrial scale or with the best antique traditional ways and methods. It can be sold in bottles of various sizes and formats: 250 ml., 500 ml, 1 lt., 2 lt., 5 lt.

The less you pay – the yunger it is!

L-Originale only deals with  original Balsamic Vinegar of Modena PGI  produced in an artisanal way and aged 8 and 12 years without caramel

ABTM – Aceto Balsamico Tradizionale di Modena D.O.P.  – (Traditional Balsamic Vinegar of Modena PDO) the most precious one- it is recommended for seasoning.
Balsamic vinegar ingredients: Cooked must from grapes harvested in Modena or Reggio Emilia provinces of permitted vine cultivars.
Making Procedure: Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The overall procedure is carried out on small scale
Legal Aging: The residence time of the product inside the set of barrels is ruled out by the refilling and withdrawing procedure. The minimum aging time is not less than 12 years.

By the way, did you know that from a casks-battery (usually 5 to 6 casks per battery, the first and biggest cask starts with 50-60 liter, the last one 15 liter) of original Traditional Balsamic Vinegar of Modena, we collect ONLY 10% of final product from the last and smallest one -about 1,5 liter-  every year?
This Vinegar must undergo strict rules of production. ONLY the ABTM CONSORTIUM can certify the quality of the bottled product, in a precise way set by the law. It must be sold  exclusively in the designated Giugiaro’s bottle of 100 ml.

L-Originale only deals with 12 and 25 years old vinegar.

Condiments – the condiments or general balsamic vinegars do not undergo to any of the production rules legally set for DOP or IGP.

Balsamic vinegar ingredients: Depending on recipes, they may contain concentrate must, but thickeners such as modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob seed, etc.are always added)
Making Procedure: Mix of the starting materials. The procedure can be carried out at industrial scale.
Legal Aging: There is no minimum aging requested by law for balsamic condiments.

L-Originale only deals with balsamic condiments collected from the same barrels where the ABTM is born, our condiments represent the maximum expression of the very best craftsmanship.
We are proud to offer products made from the tradition and passion of the local producers, who follow the same methods and products used for creating the ABTM.
There is no minimum aging requested by law for balsamic condiments.

L-Originale only deals with balsamic condiments aged 15, 25 and 30 years, without changes and additions.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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The balsamic vinegar is able to reduce glucose absorption. It is no coincidence that this precious food has been used since ancient times as well as a dressing in the clothing of a medicine.

Just think that, according to a research conducted by the University of Adelaide (Australia), balsamic vinegar would have a formidable anticancer action. As if that was not enough, the latter would act on fat reserves, favouring weight loss. Moreover, according to a study conducted by the University of Seoul, balsamic vinegar would help to prevent the onset of diabetes. However, according to experts, those who suffer from gastro-oesophageal reflux and / or gastritis, it would be best not to overdo it with the consumption of balsamic vinegar. As far as the line is concerned, however, no problem, since the latter has a low-calories content.

Balsamic vinegar can be used without any restriction within a diet, as it has a rather modest calories content (only 100 calories per 100 grams). The calories intake is almost null, considering that just a few drops are enough to flavour dishes. This food can be a worthy ally to weight loss when it is used as a substitute for salt, butter and vegetable oils. Unfortunately, the growing success of balsamic vinegar has led many companies to produce poor quality and low cost. Products from which it would be good to stay wide, as these are artificially enriched products with caramel, dyes, preservatives and aromatic substances. As it is not enough, these products are diluted with common vinegar. As far as conservation is concerned, to prevent the product from altering, it would be good to put it in a glass container, closing it properly.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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In the latest years, many experts are increasing the focus on the concept of sustainable eating. It deals with both the respectful behavior towards the biodiversity and ecosystem and the accessibility to a healthy nutrition which is convenient to you pocket as well. In addition to this, the concept of sustainability refers to production of food which uses farming techniques and practices that help to preserve natural resources and have minimal impact on the environment. As a matter of fact, the sustainable nutrition does not imply polluting emissions or waste of energy, such as the usage of fertilizers and pesticides.

As a consequence of the definition above, it can clearly defined the production of the Balsamic Vinegar as a sustainable production. Actually, the Balsamic Vinegar follows these criteria because its production its strictly associated with the tradition of the territory. Indeed, according to the traditional production, the Balsamic Vinegar does not contain additional ingredients but just the grapes must coming from the wine varieties of the territory. That is a fundamental undertone of the Balsamic Vinegar because it relies on the uniqueness of the weather conditions of this area and the passion of the producers which goes from generation to generation.

A key aspect to be taken into consideration is the fact that the Balsamic Vinegar is not a mainstream product and its production takes place in family companies using their best way of doings and keeping their traditional production stages alive. In fact, they produce this excellence using the specialist knowledge of the technique coming from their ancient producers of the family and keeping the main good, that is the must as it is, without any industrial additives, which are usually used in the industrial production.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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The Geographical Indication of Balsamic Vinegar of Modena IGP is on the list with other 26 Italian branded PDO and IGP products that will join the EU-China Bilateral Agreement, with other 200 denominations – 100 made in EU and the others made in China – which can be mutually protected by imitations and counterfeits.

The publication of the list of original Balsamic Vinegar of Modena IGP was officially released on 2nd of June at the end of the EU-China Economic Summit. It represents the first step in the process of conducting the signing of the Final Agreement by 2017 at the end of the verification and amendment process by the parties concerned.

Through the agreement, it is expected the consolidation of the existing cooperation between the European Union and one of the world’s most important markets for imports of agri-food products, as well as the enjoyment of mutual trade benefits and the increase, the consumer awareness and of course the demand for high quality products on both sides. What will be protected by the signing of this Agreement will therefore be the first of all the important flow of imports of European agri-food products that reach China every year, including original Balsamic Vinegar of Modena IGP, exported today for a higher than 90 % of total production in over 120 countries around the world.

With a production of more than 94 million litres, the economic value of the black gold for consumption is about one billion euros. With this figure, together with the insertion in the above list drawn up in the EU-China Economic Summit, it is confirmed the leadership of this food at both national and international level, which is in fact among the most representative products of Made in Italy in the agricultural world. Moreover, this Agreement permits to protect the quality of this great product, which is not always respected.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com 

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Let’s see which these criteria are.

First of all, the original Traditional Balsamic Vinegar of Modena DOP is made up exclusively by cooked must produced on the territory from Modena. After a slow  fermentation and a long ageing in different wooden barrels according to the fermentation stages, the Traditional Balsamic Vinegar is controlled and certified by the authorized Italian entity, Kiwa Cermet Italia. It controls the procedure from the vineyard, through the verification of the must till to the inspection during the ageing. It can be just of two ageing, at least 12 years old or 25 years old.

Once the vinegar is considered adequate to be called Traditional Balsamic Vinegar DOP, a specific bottle is required. As a matter of fact, this type of vinegar must be sold in a spherical-shape bottle, which has a rectangular base and made of massive white crystal glass. Its capacity is limited to 10, 20, 40 ml, even though the most common is the smallest one, in order to preserve the excellent characteristics. The last step to certify it is accomplished by a commission of experts who through a proper analytical and taste-aromatic examination, consider the original Traditional Balsamic Vinegar as DOP.

Second of all, the Balsamic Vinegar of Modena IGP is made up of cooked and concentrated must and a little quantity of wine vinegar. Its ageing period lasts at least 60 days, afterwards it can be sold. For this reason, its price is clearly inferior to the Traditional one. Indeed,  it costs around 15 euro for a good Balsamic Vinegar compared to the Traditional which starts from around 50 euro.

Third of all, the Balsamic Condimento is made up, as the Traditional one, of cooked must, but the difference lies in the ageing period, which lasts at least 4 years but it is possible to have an ageing of  50 years as well. For this reason, the price has a wide range of possibilities. Moreover another distinguish characteristic, it does not require the certification of DOP experts.

To conclude, we should always read the label and pay attention to the ingredients and don’t let us seduce by low prices whenever we want to taste these delicacies!

If you’re looking for the best price/quality ratio checkout our INSPIRATION LINE products on AMAZON!
Excellence at the Right Price!

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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The aim of the museum is to give testimony to a past whose characteristics manifest themselves in a continuation of behaviors among generations, by offering the visitor a correct interpretation of the secular tradition, by providing testimony of a product considered cultural heritage and not only, of a territory and its inhabitants. Every piece that is part of the museum has a didactic aim and is addressed to a public articulated by age, culture and motivation.

The museum offers a variety of information about methods of production and enhances some aspects of our culture in the end to highlight the characteristics of a community linked to one’s own land and those cycles marked by seasons and time. The museum aims to arouse emotions that may arise from the observation of a battery of jars in perfect activity and carrying the weight and dust of two centuries of history, for being belonged to Mrs Fabriani of Spilamberto.

The real masterpiece of this incredible museum is the most ancient bottle of aged balsamic vinegar of the world. It is preserved in an ancient furniture of the ‘700, wrappred by a sheet of paper with few words: “Vinegar removed from a flask of the Gregori family in Modena in 1740. Today, 17 February 1943, the vinegar itself is 203 years old. Signed Giulio Jacoli Cesare”. A group of experts tasted it and the result was surprising: the 273-year-old sample had a degree of double acidity of today’s standard and a much lower degree of sugars.

Interesting, isn’t it? Let me know what you think and if you would like to visit this incredible exhibition in the comments!

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Ingredients 4 people amount:

200 g ( 7.04 oz- 0.44 lb) of desalinated dried cod, 3 big potatoes, 3 spoons of fresh cream, 1 egg albumen, 10 black olives (like Taggiasche), 2 anchovy fillets, salt, tabasco, oil for frying, 2 spoons of original Balsamic Vinegar of Modena PGI, 3 spoons of cane sugar, 1 spoon and a half of sugar, 3 eggs, 1 cup of bread-crumbs, 1 spoon and a half of grated Parmesan cheese, 2 little pieces of butter.

Execution:

Prepare a sauce warming butter, Balsamic Vinegar of Modena PGI, sugar and cane sugar.

Cook it on a slow fire until it thickens.

Boil potatoes and peel them completely.

Grease slightly the fish, put it into a baking-pan and bake it into warm oven.

When it cools, put cod into a mixer with cream, olives, minced anchovy fillets, Tabasco, albumen and mix everything.

Blend boiled potatoes with the mixture.

If the mixture comes out too fluid, add some spoons of bread-crumbs until it thickens.

Beat up eggs.

Form rissoles from the mixture, dip them into beaten eggs and then into bread-crumbs previously mixed with Parmesan cheese.

Fry rissoles in warm oil, then dry them with paper.

Serve rissoles with original Balsamic Vinegar PGI sauce.

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Few decades ago it was not possible to define an agriculture with the appellative of “organic”. First of all, what exactly does “organic” mean? This statement underlies the application of a production method – organic farming – strictly regulated by EC Regulations n. 834/07 and 889/08. Since 1 July 2010, the  new “Euro-leaf” logo is affixed to all EU organic food packaging. Next to it (optional for imported products), it will be possible to play other private, local or national logos. There are also other associations, especially in Italy, which certify at 100% the quality and the origin of the product, taking care of the health of the consumer and also the status of the lands from which the raw materials are obtained. One of them is Bioesperti.it, which deals with this problematic.

It is difficult to talk about organic balsamic vinegar: if the product is aged for 25 years, it is hard to find a true balsamic vinegar certified organic, because few decades ago the biological certificate did not exist, even if the agriculture was more focused on a not mass production. Indeed, it could be defined as organic but it cannot reach the official status. On the other hand, it is possible to find the true organic balsamic vinegar original from 8 years of aging. Indeed, I suggest you to trust only the certified products with the logo on them, because nowadays it is easy to find not real organic products  on the shelves of the supermarket.

L’originale, offers his “Aceto Balsamico PGI” aged 8 years, who come with the ICEA organic certification. Take a look!

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Another association, borned in 2013 is the Consortium for protection of Balsamic Vinegar of Modena, which enjoys renewed vitality: all the forces involved, institutions, producers and associations have found the natural identity of their goals which are the defences of product quality, market promotion and the safeguard not only of the product but also of the whole cultural heritage and modenese traditions. Grape is indeed at the origin of balsamic vinegars, but is the wisdom of the Modenesi who creates unparalleled products. The Consortium of ABTM, assembling in its Council of Administration of the Forces of the Institutions, of the Associations of the Sector and Producers, has improved their valorisations and Potential, with strong commitment to improving services Associates and Product Promotion.

After various phases, these efforts were rewarded on 17th April 2000, when the European Union assigned the P.D.O. (Protected Designation of Origin) to the Traditional Balsamic Vinegar of Modena. The Consortium for protection of Balsamic Vinegar of Modena hired its Current form in 2013, although it since July 2009 the product has obtained by the European authorities under the name IGP.

The Consortiums also organizes events open to the public to present the product, its history and the work of the acetals where original Traditional balsamic vinegar P.D.O was born; Among the most important event there is Acetaie Aperte, which takes place at the end of September.

Only the original balsamic vinegar bottled by the consortium in the exclusive Giugiaro’s bottle can be admitted to the adjective “traditional”

Traditional Balsamic Vinegar of Modena PDO

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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The answer lies in two important features of the vinegar: its ageing and its density. The more these two criteria raise, the more the price will increase. First of all, you need to differentiate Traditional Balsamic Vinegar of Modena DOP in two qualities: “Affinato” which indicates that it is at least 12 years old; and “Extra Vecchio” which is at least 25 years old. This division helps to understand the different price list, for instance, as far as Traditional Balsamic Vinegar of Modena Extravecchio DOP is concerned, a bottle of 100 ml costs more than 150 euro and as far as Traditional Balsamic Vinegar of Modena Affinato DOP is concerned, a bottle of 100 ml costs more than 90 euro.

At this regard, L-Originale, the new-brand company from Modena, came up with the idea of a special line called Inspiration Line, which provides the chance to taste this wonderful delicacy at a minor price without losing the quality of the excellent must.  Each of these products is homemade that means without any industrial process but according to traditions of our land selecting the best producers in order to ensure the maximum sensorial experience. Furthermore, this line offers the best value for money: It’s made of several high quality products which have been extra selected to guarantee an easier approach to the interested people who want to find out these delicious tastes. It is addressed to everyone who loves Traditional Balsamic Vinegar of Modena DOP giving the opportunity to appreciate the high quality in an affordable way.

The Inspiration Line consists of two entry-level Traditional Balsamic DOP Vinegars:

“Isabella” – Traditional Balsamic Vinegar of Modena PDO Affinato – Aged min. 12 years.

“Adele” Traditional Balsamic Vinegar of Modena PDO Extra Vecchio – Aged min 25 years.

Thanks to their ageing in wooden barrels, they gain a fruity aroma and an intense persisting flavor as well.  The perfect touch for your best dishes. As a matter of fact, it is used by the most famous Chefs in the world, who are constantly searching for the most innovative, genuine and glamour recipes.

What are you waiting for? Let’s cook your next recipe with one of these two delicacies and surprise your guests!

And, if you need a very good vinegar with the right value for money, take a look to this Amazon items!

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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