Aceto Balsamico

Traditional Balsamic Vinegar (ABT) is a traditional condiment of Emilian cuisine, produced with cooked grape must coming exclusively from the provinces of Modena and Reggio Emilia, fermented, acetified and then aged for at least twelve years.
Although it probably has its roots already in Roman times, its production is documented starting from 1046. It was much appreciated in the Renaissance by the Este family, who made it known to the high aristocracy and numerous rulers.
The transformation process of the musts can only take place in the particular environmental and climatic conditions typical of the attics of the old houses in the two Emilian provinces, characterized by harsh winters and hot, windy summers. For these reasons it cannot be obtained on a large scale, and for this reason it is not to be confused with Balsamic Vinegar of Modena PGI, which is a product made up of wine vinegar and cooked must, and produced on an industrial level and protected with a different specification .