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Italian balsamic vinegar

The origins of balsamic vinegar are based on traditions already widespread in the Mediterranean area around the year 1000 b.C.. The vinegar was obtained from the baked must. But just in the early Middle Ages we can talk about this type of dressing, when the Celts in the Southern Alps introduced the wood barrels instead of the traditional amphorae. With a bunch of aromatic and precious woods, and a long-period controlled fermentation, this vinegar came closer to the tastes we can find today. In the meantime the nobles and the courtiers, seeking increasingly refined tastes, started around 1500 to produce very elaborate vinegars made to amaze their guests : the modern balsamic vinegar was born. In the area of Modena and Reggio Emilia, it became so precious that important noble families built the “acetaie” (special cellars) to manage a long ageing. Even today the authentic balsamic vinegar, must be creamy, having the taste of Lambrusco or Trebbiano (grapes from which it derives), it needs to be aged many years (at least 12) in fine wood barrels (such as juniper and mulberry) to offer a unique taste.

Acetaia Ferretti Corradini

The production of balsamic vinegar is a family tradition started about one hundred years ago and has been handed down from generation to generation. From the best grapes the must is worked and aged to become condiment and refined for years in fine barrels until it becomes balsamic vinegar. The wood the barrels are made with, the producer’s ability and the time (the vinegar is aged by a minimum of 12 years to 25/30 years and more) are the secret of this ancient art.

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