(And why it’s nothing like the stuff you usually see on store shelves.)
If you’ve never tasted Traditional Balsamic Vinegar—we’re talking the real DOP-certified kind from Modena or Reggio Emilia—you’re in for a revelation. Forget what you think you know about balsamic. This is a completely different product: thicker, darker, and way more flavorful than anything labeled “balsamic” in the average pantry.
How Traditional Balsamic Vinegar Is Made
Real Traditional Balsamic Vinegar (or Aceto Balsamico Tradizionale) starts with just one ingredient: grape must—freshly pressed juice from local grapes grown only in the provinces of Modena or Reggio Emilia. That juice is slowly cooked down into a thick, sweet reduction called mosto cotto or Saba.
From there, the magic begins. The must ferments naturally and transforms into vinegar, then it’s aged in a series of wooden barrels for a minimum of 12 years. Each barrel is made from a different wood—oak, chestnut, cherry, juniper, and more—imparting a rich tapestry of aromas and complexity.
“Cooked grape must starts sweet and slowly acquires acidity during the acetic fermentation, all the while maintaining the softness derived from the initial cooking. Aging imparts depth, structure, and complexity”
– Mariangela Montanari of Acetaia La Ca Dal in Viola Buitoni’s “Italy by Ingredient”
By the end of this patient process, what’s left is an ultra-concentrated, syrupy vinegar with layers of sweet, savory, and tangy notes. It’s bold. It’s balanced. And it’s unlike anything else.
How to Spot Real Traditional Balsamic Vinegar
Step 1: Check the bottle.
Traditional Balsamic Vinegar is only sold in 100ml glass bottles that are uniquely shaped depending on where it comes from:
Modena = round, pot-bellied bottle with a short neck
Reggio Emilia = tulip-shaped bottle, kind of like a little upside-down goblet
Step 2: Look for the DOP seal.
This is a Protected Designation of Origin product, one of the EU’s highest certifications for authenticity. Every bottle also has a consortium code for traceability. This is serious business!
Step 3: Know your grades.
In Modena, there are two types:
Tradizionale – aged at least 12 years
Extravecchio – aged at least 25 years
We source our Traditional Balsamic Vinegar of Modena from Acetaia La Ca dal Non, where vinegar maker Mariangela Montanari creates gorgeous expressions like:
Vittorio – aged 25+ years, finished in cherry wood for bright, fruity notes – named after her father
Demetria – aged 25+ years, finished in juniper wood for a smoky, savory kick – named after her grandmother
In Reggio Emilia, you’ll see these classifications:
Our Traditional Balsamic Vinegar of Reggio Emilia comes from Acetaia San Giacomo, where Andrea Bezzecchi continues his family’s legacy with skill and care.
How to Use Traditional Balsamic Vinegar
This isn’t a vinegar you toss into a marinade or boil into a reduction. It’s a luxurious finishing touch—or even a conversation piece. Use it drop by precious drop on:
- Chunks of Vacche Rosse cheese
- Risotto or buttery polenta
- Grilled steak or roasted mushrooms
- Strawberries or gelato
- Raw oysters (!)
Tip: Never heat Traditional Balsamic Vinegar. It’s too delicate and too valuable. Let it shine as the final flourish.