Balsamic vinegar, also known as Bensone, Balsone, or Balsòn, is a traditional Italian condiment that originates from the Emilia-Romagna region. This region is located in northern Italy and is known for its rich culinary heritage. Balsamic vinegar is produced in specific towns and communes within Emilia-Romagna, including Modena and Reggio Emilia.

In Modena, you can find balsamic vinegar at the Acetaia di Giorgio, a renowned producer of traditional balsamic vinegar. They offer a variety of aged balsamic vinegars, ranging from 12 to 25 years old. Another notable producer in Modena is Acetaia del Cristo, which offers a range of balsamic vinegars made with traditional methods.

In Reggio Emilia, you can visit Acetaia di Giorgio, which produces balsamic vinegar using traditional methods and offers a variety of aged vinegars. Another option is Acetaia Malpighi, a family-owned producer that has been making balsamic vinegar for over 160 years.

One popular recipe that uses balsamic vinegar is Caprese salad. This simple yet delicious dish combines fresh tomatoes, mozzarella cheese, basil leaves, and a drizzle of balsamic vinegar. Another recipe is balsamic-glazed salmon, where the fish is marinated in a mixture of balsamic vinegar, honey, garlic, and soy sauce, then grilled to perfection.

Balsamic vinegar from Modena and Reggio Emilia has received the Protected Designation of Origin (PDO) recognition, known as PAT in Italian. This recognition ensures that the vinegar is produced using traditional methods and meets specific quality standards. Some specifications of PAT balsamic vinegar include being made from grape must, aged in wooden barrels, and having a minimum aging period of 12 years.

– “Traditional Balsamic Vinegar of Modena” –
– “Acetaia di Giorgio” –
– “Acetaia Malpighi” –