Balsamic vinegar represents one of Modena's
most ancient and authentic traditions. There are traces of it
in the records as far back as the XI Century, and it was certainly
used by the Este dukes as a special gift and sign of favour.
For centuries, balsamic vinegar was produced in the dry air of
attics passed on from generation to generation by families of
all ranks, for their own consumption or as a precious gift. It
was in 1967 that balsamic vinegar came into the market place,
when the Town Council of Spilamberto organised a competition for
producers of natural balsamic vinegar as part of the town's traditional
St John's Fair. Interest grew quickly, and 1969 saw the establishment
of a Consortium (Consorteria dell'Aceto Balsamico Tradizionale)
to promote the production and status of traditional balsamic
vinegar. Most of its members were amateur producers, but this
Consortium was followed by another to safeguard the quality
of traditionally produced vinegar intended for sale. The unique
characteristics of this vinegar, perhaps the product which best
illustrates the homely origins of Italy's most delicious foods,
are the result of an ageing process which may take from 12 to
25 years or even more. Traditional balsamic vinegar may only
be sold in the special bottles designed for the Consortium, with
the producer's name indicated on the label.
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