Italian VinegarsMelinda Graff

HTMS Italy Study Tour

Balsamic Vinegar’s Origin Must be produced in Emilia-

Romagna region› Specifically in Modena and Reggio

Emilia DOP and DOC protected Produced since the 11th century Believed to be a miracle cure for

all ailments from a sore throat to labor pains› Got its modern name from the word

“balm” because of the belief in its healing abilities

Balsamic Vinegar Today

Production is monitored by Consozio Produttori Aceto Balsamico di Modena› Must use Trebbbiano and Lambrusco

grapes harvested in the region› Needs to aged in barrels of at least 5

specific types of wood› Has to be aged for at least 12 years

Balsamic Vinegar Quality Control

Top Tier: Aceto Balsamico Tradizionale

Second best: Aceto Balsamico Tradizionale

Third Tier: Factory Balsamica or Industriale Aceto Balsamico

Bottom of the barrel: Imitation Balsamic

Testing the Different Vinegars

Visual Tests› Density› Color & Clarity

Smell Test Taste Test

Recipes!

Balsamic Salad Dressing Recipe TutorialBalsamic Beets with Roqufori Cheese