Balsamico, Balsamico: How to Choose a Good (and Authentic) Balsamic Vinegar

Published by Thursday, July 11, 2013 Permalink 0


Gareth Jones, food and travel writerBalsamico, Balsamico: How to Choose a Good (and authentic) Balsamic Vinegar

by Gareth Jones

“When we think that 100 kgs of grapes converts into just 2 litres of Balsamico after 25 years ageing, we appreciate what’s quite so special.”


Balsamio brusco 1985, aged Balsamic vinegar, photo by Gareth Jones

1985 aged Balsamic vinegar

Imagine a magical elixir which has a history charted back to 1785 – and probably earlier — that takes skills passed down through the generations of families, and is years in the making. Made traditionally, this elixir has the power to transport one to Heaven on a spoon, and just one word on the bottle tells us the real from the manufactured.

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That word is Tradizionale’ and to a cynic it could read like a word from the marketeer’s limited lexicon. This one word, however, divides the Heavenly stunning from the just special and Earthly – and sometimes not special at all for its added caramel and sugar. Time to become acquainted with the genuine Aceto Balsamico Tradizionale di Modena DOP.

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