The area of production of balsamic vinegar falls within the provinces of Modena and Reggio Emilia, in Emilia-Romagna, where there are ideal climatic conditions and grapes have the right concentration of sugars and acidity. The practice of cooking grape must goes back to the ancient Romans: the so-called sapumwas used both as a medicine and in the kitchen, as a sweetener and for seasoning.

Beginning in the 11th century, the production of this very particular vinegar was linked to the Modena and Reggio Emilia areas. In 1046, Henry III, emperor of the Holy Roman Empire, passing through the Po Valley, was offered a "so very perfect vinegar" by Bonifacio, Marquis of Tuscany and father of Matilde di Canossa, an episode documented by the abbot and historian Donizone, biographer of the powerful countess Matilde, ruler in northern Italy.