Balsamic vinegar (Italian: aceto balsamico) is a condiment originating from Italy.
The original traditional product (Aceto Balsamico Tradizionale), made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is mentioned in a document dated 1046. During the Renaissance, it was appreciated in the House of Este. Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers.
The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin.
Balsamic Vinegar of Modena (Aceto Balsamico di Modena), an inexpensive modern imitation of the traditional product, is today widely available and much better known. This is the kind commonly used for salad dressing together with oil.
The word balsamico (from Latin balsamum, from Greek balsamon) means "balsam-like" in the sense of "restorative" or "curative".
Read more about Balsamic Vinegar: Classifications of Balsamic Vinegar, Traditional Processes, Uses
Famous quotes containing the word vinegar:
“Until, on Vinegar Hill, the fatal conclave.
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—Seamus Heaney (b. 1939)