If you’re wondering what is balsamic vinegar, you’ve come to the right place. You see balsamic vinegar called for in numerous recipes, but how much do you know about this celebrated Italian vinegar? Here we’re diving into the history, the types, and how to buy and cook with this prized Italian product.
At Salt & Wind Travel, we specialize in Italian food, wine, and culinary traditions. Through our custom travel planning, we regularly send clients to visit traditional acetaie (vinegar producers) in Modena and Reggio Emilia.
And, through our research, we’ve experienced these visits firsthand to deepen our knowledge. Our insights come from both professional research and personal experience on the ground with the artisans who craft authentic balsamic vinegar.
What is Balsamic Vinegar?
First things first, what is balsamic vinegar? Balsamic vinegar is a dark, richly flavored vinegar made from unfermented grape juice, traditionally cooked grape must.
Originating in the Emilia-Romagna region of Italy, particularly in Modena and Reggio Emilia, it’s known for its deep, complex flavor that balances sweetness and acidity. There are three main types:
- Aceto Balsamico Tradizionale DOP
- Aceto Balsamico di Modena IGP
- Condimento or Balsamic-style vinegars
Enjoying a high-quality, delicate balsamic vinegar is like sipping on a fine whiskey or a spicy cognac—a little goes a long way.
It’s proof that when producers follow an exacting process and use premium ingredients, quality is the result. Even the tiniest amount of Aceto balsamico (pronounced “ah-chet-oh ball-sahm-ee-ko”) can transform a dish with its sweet, musty tartness.
Where Balsamic Vinegar Is From
Now that you know what is balsamic vinegar, let’s talk geography. Aceto balsamico tradizionale originates in the towns of Modena and nearby Reggio Emilia, both in the Emilia-Romagna region.
Today, you’ll find countless types in the store (from traditional to artificially colored), so let’s dive into its history and production. Armed with this knowledge, you’ll be able to purchase the real-deal, authentic vinegar with confidence.
The History of Balsamic Vinegar
To fully understand what is balsamic vinegar, you have to understand its history. The process of making balsamic vinegar originated in Ancient Rome, but what we know today as balsamic vinegar dates back roughly to the 11th century.
The term “balsamic” first appeared in the 1700s, and by the 1800s, people outside of Italy had become familiar with balsamic vinegar. Balsamico means “balsam-like,” specifically referring to suspected curative properties—people would consume it to soothe aches and pains. These days, of course, we like it for its incredible flavor.
Around the 1800s, production became more standardized, and some major producers emerged—some of which are still in operation today, such as Acetaia del Cristo and Acetaia Dodi. The cities of Modena and Reggio Emilia gained particular renown for their balsamic vinegar production.
Fast forward to 2009 when the European Commission designated origin and geographical indicators—both IGP (Protected Geographical Indication) and PDO (Protected Designation of Origin). In other words, they legally recognized that authentic balsamic vinegar can only be produced in the provinces of Modena and Reggio Emilia.
You’ll still encounter varieties of balsamic vinegar made elsewhere (more on that in a minute), and products made outside of these regions can use the term “balsamic” in their name. Still, some of the best balsamic vinegar undoubtedly comes from these two destinations that have produced it for centuries.
How Is Balsamic Vinegar Made
When talking what is balsamic vinegar, most people are referring to the high-quality, traditional product. Traditional balsamic vinegar contains one ingredient: mosto, or “grape must.” The grape must comes from the crushed juice of a grape and still contains the seeds, stems, and skin.
Typically, producers use Trebbiano or Lambrusco grapes—both of which you’ll commonly find in winemaking in Emilia-Romagna.
The mosto is reduced to a concentrate, then fermented and acidified, and this product is placed into barrels to age for anywhere from 12 to 25 years. You’ll often find barrels made of woods like oak, juniper, or cherry used for aging.
As with other barrel-aged products (think whiskey), the wood itself can influence the color and taste of the final product. The end goal is a sweet-tart, richly dark, syrupy vinegar.
Types Of Balsamic Vinegar
When you head to the store to stock up your pantry with essential Italian ingredients, balsamic vinegar is a must-have.
However, even if you know what is balsamic vinegar, the search can become a little confusing once you realize that what’s on the shelf isn’t all Aceto balsamico tradizionale di Modena—made in Italy, not the USA. And why the price differences?
Tradizionale
When we’re talking about what is balsamic vinegar, the most prized version bears the label “tradizionale.” This traditional balsamic vinegar hails from either Modena or Reggio Emilia.
Aceto balsamico tradizionale di Modena and aceto balsamico tradizionale di Reggio Emilia both have the D.O.P. stamp (“Denominazione di Origine Protetta”). This certification ensures the place of origin and production process.
Both come in 100 mL wax-sealed bottles—a bulb-shaped bottle for Modena and an inverted tulip for Reggio Emilia. They also both have a color-coded cap to indicate the aging time, anywhere from twelve to twenty-five years.
These two products will have a similar appearance, aroma, and taste (varying, of course, due to the specific grapes and wood barrels used). However, Aceto balsamico tradizionale di Modena has a slightly higher acidity requirement than Aceto balsamico tradizionale di Reggio Emilia.
Modena IGP
You also find a balsamic vinegar labeled Modena IGP. While production restrictions aren’t as rigorous as for traditional types, Aceto balsamico di Modena with an IGP seal guarantees that the product was made in Modena using local ingredients.
Condimento
Condimento grade covers any balsamic vinegar made outside of those regions or using methods other than those specified. It doesn’t necessarily equate to poor quality, but it does mean you’ll want to conduct extra research before adding it to your grocery cart.
Some condimentos use food coloring or added sugars to mimic the real thing, so look for something made only from grape must and, preferably, aged.
Balsamic Glazes And More
Finally, you’ll encounter heaps of balsamic-inspired products out there—balsamic glazes, syrups, white balsamic, etc.—but if you crave that thick, rich flavor, look for one of the options above.
How To Use Balsamic Vinegar
If you’ve splurged for some of the best balsamic vinegar (like D.O.P. grade), you’ll want to let that flavor shine. Rather than add it in during the cooking process, use it as a garnish
It tastes outstanding on crudites, fruit (especially strawberries, peaches, and figs), steak, or even over gelato. Meanwhile, the IGP or condimento grades work well to round out the flavors in a dish, such as an addition to a risotto or a summer salad.
Recipes Using Balsamic Vinegar
Ready to put some Aceto balsamico to work in the kitchen?
For a salad recipe, try this Pistachio Feta Watermelon number. The pomegranate balsamic drizzle perfectly complements the sweetness of the watermelon and the salty feta cheese. Alternatively, whip up this Tuna and Arugula Salad recipe inspired by a classic cold dish in Italy.
Looking for some savory main dishes? This Sweet Potato Gnocchi comes with a balsamic-sage brown butter sauce, highlighting the sweetness in the dish without overpowering it. Drizzle some balsamic vinegar on this mouthwatering Truffled Mushroom Prosciutto Pizza. With melted Parmesan, crisp prosciutto, and roasted mushrooms, it’s one of our go-to fall recipes.
How do you like to enjoy balsamic vinegar? In a salad, drizzled on fruit, or combined into a pasta or pizza? Let us know your favorite balsamic dishes below!
Frequently Asked Questions About What Is Balsamic Vinegar
Traditional balsamic vinegar is made from cooked grape must, which is freshly crushed grape juice with skins, seeds, and stems. The must is slowly aged in a series of wooden barrels, which gives it a rich, syrupy texture and complex flavor.
More affordable versions often include wine vinegar, caramel coloring, and thickeners.
Aceto Balsamico Tradizionale DOP is aged for at least 12 years and made only with cooked grape must. It’s certified and comes from Modena or Reggio Emilia.
In contrast, supermarket balsamic vinegar is mass-produced with added wine vinegar and is aged for a much shorter time, if at all.
Use high-quality traditional balsamic as a finishing touch—drizzle over grilled meats, aged cheeses, or strawberries. Use everyday IGP balsamic in vinaigrettes, marinades, or reductions. The better the quality, the more you want to use it sparingly and uncooked to preserve its flavor.
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Photo Credit: Susan Brooks-Dammann
