Traditional Balsamic Vinegar is a typical product from the area of Modena, Italy: it is the result of a slow acidification of cooked must, proceeds of the typical grapes of the area. This is not a product to be confuse with the common balsamic vinegar of Modena IGP, which is made of a base of wine vinegar, adding a bit of must and, sometimes, caramel or caramel colouring . This unique nectar has its roots in the time of the Antique Romans, the Cooked Must, Virgilio spoke of it in the Georgiche and in the middle ages was considered a great luxury.
The term “Balsamic” was introduced in ‘700 when this nectar was attributed with important curing properties, so much so that people would use it to cure the wounds caused by the plague or to get ride of migraine headaches. Lucrezia Borgia used it during childbirth and Gioacchino Rossini for scurvy. Our grandparents used balsamic. Still today, it is used as a digestive at the end of the meal.
With the strength of a history of over thousands of years today, as long ago, balsamic is considered by the experts as a unique touch to give that really special flavour to a meal; first course, main course, fruit or to a simple ice cream.