Excursion from Mantua to Modena: Black Gold of Modena

Balsamic traditional vinegar has always been an integral part of the culture and history of Modena. The vitality of the Modenese and the continuous activity of the peasants gave rise to some gastronomic masterpieces in this territory, such as Parmigiano Reggiano cheese, cherry from Vignola, sausages and local wines.

But among all these gastronomic perfections, the Balsamic Traditional Vinegar of Modena undoubtedly stands out - an incomparable product with a unique prestige, the result of the ancient tradition, great patience and love of Modena people for their work.

This valuable essence is valued all over the world and reflects the mysterious aura of this territory, where all those who receive balsamic vinegar pass on the recipe from generation to generation, from family to family, precisely as a secret that is deeply rooted in family tradition. It is important to clarify that balsamic vinegar is not produced, but obtained.

Emperor Enrico III in 1046 ordered vinegar to be sent to him from the Castle of Canos because he had learned that the product was excellent there.

The history of Balsamic Traditional Vinegar of Modena dates back to the times of the Estonian Duchy, when in Modena, at the end of the XIII century, the art of obtaining balsamic vinegar began to develop, which eventually became synonymous with culture.

The name “balsamic” first appeared in the secret registers at the Estonian Court in the middle of the XVIII century, because vinegar had balsamic and medicinal properties and therefore, initially, it was intended more for medical use.

Balsamic Traditional Vinegar is obtained from grapes that are born around Modena and then, by cooking the grape must and its aging in small wooden barrels from different types of wood, at least 5 or 6, to obtain high-quality balsamic vinegar.

Batteries with barrels are installed exclusively in home attics and all barrels have different sizes, ranging from the largest and in decreasing order to the smallest. Many Modenians in the attics of their homes have one or two batteries with their balsamic vinegar.

Each type of tree conveys its special characteristics to balsamic vinegar: mulberry helps to concentrate vinegar faster; chestnut tree is rich in tannins and gives a dark color; cherry tree makes the taste sweet; juniper transmits resinous substances; oak tree, valuable for already aged vinegar, gives a typical vanilla aroma.

All of these valuable tree species have intense aromas that can then be rediscovered in balsamic vinegar.

It takes at least 12 years to become Old Balsamic Traditional Vinegar and at least 25 years to become Very Old.

The European Union has assigned the Balsamic Traditional Vinegar of Modena a distinctive quality mark as DOP (Protected Name of Origin) to emphasize its unique characteristics. This balsamic vinegar is an integral part of local culinary traditions and an emblem of the quality and gastronomic perfection of this territory.

Balsamic Traditional Vinegar of Modena DOP is distinguished by a persistent fragrant aroma, pleasant harmonious acidity and sour-sweet taste. Due to its rich taste and aroma, balsamic vinegar can be combined with many different dishes, from the simplest to the most refined.

Its taste is expressed with fresh salad and boiled vegetables, with rice and tortellini, in fish and meat dishes, it is great for Parmigiano Reggiano cheese excellent with strawberries, ice cream and custard.

Balsamic vinegar has the ability to improve the taste of dishes without overlapping their aromas, but on the contrary, emphasizing and increasing their value.

See you at the vinegar,

your guide Christina.

A vinegar tasting can be arranged on the second day after visiting Mantua. Distance by car from Mantua to vinegar 45-50 minutes.

Transfer cost for a maximum of 3/4 person