Balsamic vinegar

Balsamic vinegar
Type	Condiment and salad dressing
Place of origin	Italy
Region or state	Modena and Reggio Emilia
Main ingredients	White Trebbiano grape juice, Lambrusco grape must
	Media: Balsamic vinegar;

Balsamic vinegar (Italian: aceto balsamico) is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems.

The term aceto balsamico is unregulated, but there are three protected balsamic vinegars: Aceto Balsamico Tradizionale di Modena DOP (traditional balsamic vinegar of Modena), Aceto Balsamico Tradizionale di Reggio Emilia DOP (traditional balsamic vinegar of Reggio Emilia), and Aceto Balsamico di Modena IGP (balsamic vinegar of Modena). The two traditional balsamic vinegars are made the same way from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the provinces of Modena or Reggio Emilia. The names of these two vinegars are protected by the European Union's protected designation of origin, while the usually less expensive balsamic vinegar of Modena (aceto balsamico di Modena) is made from grape must blended with wine vinegar and produced exclusively in either Modena or Reggio Emilia, with a protected geographical indication status.^[1]

^ Masino, F., Chinnici, F., Bendini, A., Montevecchi, G., & Antonelli, A. (2008). A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food chemistry, 106(1), 90-95.

[1] Masino, F., Chinnici, F., Bendini, A., Montevecchi, G., & Antonelli, A. (2008). A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food chemistry, 106(1), 90-95.

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