Balsamic Vinegar and Modena… the real thing!

I can assure you most of the bottles labeled as balsamic vinegar are not really balsamic vinegar. Once you try authentic balsamic vinegar, you can never go back. Aceto Balsamico Tradizionale is a vinegar with a rich, dark texture. Contrary to the acid flavors of cheap vinegar, balsamic vinegar is sweet and slightly acid. It is so rich, in Italy it’s only used for very special dishes. I usually add some drops of vinegar to a real parmesan cheese or put it over some fruit.

If you are looking at the label, the first thing you should notice is if it has any extracts, sugars, preservatives and colorings. A real balsamic vinegar should list grape must, nothing else. Price is also important, this type of vinegar can be really expensive. Also, for it to be called real balsamic vinegar it has to come from Modena and Reggio Emilia. In both regions there are specific sizes and designs of bottles that show their authenticity. More than a seal, it is the bottle itself that tells you about its quality. In Modena its a plump round bottle, and in Reggio Emilia it’s slightly longer.

I can still remember visiting the Pedroni Family in Modena, Italy. Giuseppe Pedroni greeted me as he told me about his family business. They have been producing real Balsamic Vinegar since 1862. He described the process, which involved lots of work. They start out with the must of the grape. Then they cook it down in copper pots over a wood fire. Depending of the flavors they look for, the cooking time will vary, as well as the level of reduction. Once it’s reduced, they put the must into wooden barrels or steel tanks where they are fermented and acetification begins. Over time, and depending of the quality itself the producer is seeking, he will use different sizes of barrels (which are certified and branded) and types of woods to age the vinegar. He will also use different sizes of barrels. Seasonality is very important in balsamic vinegar production, since the maturing rooms can never be heated or cooled. I still remember Giuseppe telling me, that it was a Modena tradition to start a vinegar when a child is born, and that he had his own vinegar that would be used in his wedding. As I sampled some vinegars, he let me taste a small dollop of the vinegar made especially for him. For a moment, I wanted to be invited to that wedding!

For my salads, I would never dare use Aceto Balsamico Tradizionale, but I have found the same producers make a lower end balsamic vinegar that is spectacular. My favorite, an Invecciato Old Vintage Balsamic Vinegar from Modena. There are several brands in the market. If you look at the label carefully, you’ll be able to see, there are no extras, just lots of grape flavor.

If you are in the town of Modena, I really recommend that you stop by and visit with the Pedroni Family to learn about balsamic vinegar.

Here are the details.

Pedroni
Via Risaia 2
41015 Nonantola Modena
Italy

They also own an Osteria, called Osteria of Rubbiara. I got there too late to sample their food, but I have read it is really good. Just make sure you make a reservation before going. Also they are really fussy about the time, so I suggest going only with an appointment and arriving on time.