Le differenze tra IGP e DOP: Storia dell'Aceto Balsamico di Modena

Balsamic Vinegar, a unique product, an ancient history

That of Balsamic Vinegar is one millennial history which has gone through centuries, customs and definitions. The production and consumption of vinegar dates back to very ancient times, around 1000 BC, and perhaps even more, with the production of cooked must, an activity already common among the ancient Egyptians. The Babylonians obtained it by fermenting dates, figs, apricots and used it as a condiment or to preserve other foods. In the Roman Empire, vinegar was used to preserve food, as a medicine and as a condiment. 

Over time the characteristics of vinegar have evolved, to the point of making it the extraordinary product that we appreciate so much today. For centuries, the modenese vinegars they boast a worldwide reputation for the raw material used and for the different production methods.

Few know they exist two types of vinegar Balsamic: Balsamic Vinegar of Modena IGP with a wide range of qualities, presentations and prices and l’Traditional Balsamic Vinegar of Modena DOP, of limited production, reserved for special occasions.

The unmistakable aromas are due to choice of grapes, al aging process and to a series of disciplinary criteria of production:

  • I'Balsamic Vinegar of Modena IGP it must be produced in the provinces of Modena and Reggio Emilia with Lambrusco, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, Montuni grape musts.


  • I'Traditional Balsamic Vinegar of Modena DOP it is produced only from Lambrusco, Ancellotta, Trebbiano, Sauvignon, Berzemino, Sgavetta and Occhio di Gatta grapes and only from vines of the territory of the Province of Modena and registered with the Denominations of Controlled Origin.

The differences in ingredients and aging make it possible to have two dal products different and unique flavor and texture: l’Traditional Balsamic Vinegar of Modena D.O.P. is music for the palate, a harmony of incomparable flavors and aromas, more intense and marked, and a more full-bodied consistency than that of Balsamic Vinegar of Modena I.G.P. 


Use raw l’Balsamic Vinegar of Modena IGP Acetaia Gold Seal - La Bonissima as a final condiment of the dish or during the cooking of the food, in a pan over the flame, for a unique flavour, for example to enhance a Aromatic vinegar beef tenderloin.

If you want to enhance your dishes with a unique and precious taste try theTraditional Balsamic Vinegar of Modena D.O.P. “Refined” - Black Drops, fruit of centuries-old traditions. Aged 12 years represents a fine gastronomic excellence And to greet Why product only with cooked grape must. Its simplicity and naturalness make it a perfect food for vegetarians and vegans. Use it exclusively raw as a final condiment of your dish.

Back to blog

Leave a comment

You might like...