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It all began with the union of two families in 1931: the wedding of Santina Montorsi and Celestino Sereni in the highlands of Modena brought the Aceto Balsamico production to life, which is still active today, four generations later, at Acetaia Sereni. La batteria (literally “battery”, but a term used for the set of barrels containing balsamic vine...

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Balsamic vinegar has been around for at least a millennium, yet it's only been on American shelves since the '70s. According to Serious Eats, balsamic spent most of its history lingering in relative obscurity. It existed in a very limited geographic area, which corresponds to the modern Italian provinces of Reggio Emilia and Modena. It has long bee...

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For the second year in a row, San Francisco has become one of the West Coast capitals of the Balsamic Vinegar of Modena. After a successful first edition, the Consortium of Balsamic Vinegar of Modena partnered with restaurants in the city to offer the opportunity to taste and pair the well-known and beloved condiment with unique local dishes. Addit...

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The Italian government is launching infringement proceedings against Slovenia in an attempt to defend the authenticity of its famed, geographically protected balsamic vinegar. Relations between the two countries turned sour last year when Slovenia notified the European Commission of its plans to “standardise” its vinegar production, essentially see...

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The Italian Ministry of Agriculture has confirmed CSQA as the inspection body for Aceto Balsamico di Modena PGI. This is one of the excellent products with international prestige from the food valley of Emilia-Romagna, a region that boasts 44 PDO/PGI food and beverage products which generate a value of €2,779 million. Balsamic Vinegar of Modena PGI...

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The ancient origins of the Aceto Balsamico Tradizionale di Reggio Emilia, which are largely unknown, cloak this product, which has conquered emperors, princes and dukes, in mystery. The first written reference is found in the poem “Vita Mathildis”, written by the monk Donizone, biographer of Matilda of Canossa, in 1046. Henri III, Emperor of German...

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Aceto Balsamico di Modena is one of the most popular Italian products around the world. When I used to live abroad, in Northern Europe, I’d find it as an ingredient in a bit of everything from salad to sandwiches, and in every supermarket. It was almost strange because, when I had left Italy, aceto balsamico wasn’t much of a thing, at least where I...

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Balsamic vinegar is a dark vinegar that’s rich, slightly sweet, and has been through the fermentation process. The best balsamic vinegar in Italy goes through a wooden barrel maturing process.  When Modena balsamic is IGP certified, you can trust its authenticity. The label shows that the balsamic vinegar is from the region of production and proces...

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Those who know it well call it "black gold" and the name is due to the colour, but also to its value, and above all to the care, time and patience that needed before it can finally be bottled and tasted. The balsamic vinegar of Modena It takes at least 25 years to have in your hands a bottle of Aceto Balsamico Tradizionale di Modena Dop Extra Vecch...

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Balsamic vinegar has a near ubiquitous presence in American food culture: You’ll find it on menus at high-end Italian restaurants, in plastic packets of fast-food dressing, and at salad bars across the country. Its iconic sweet-and-sour flavor is suitable for robust vinaigrettes, meat marinades, charcuterie condiments, and dessert toppings. Even El...

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