The culinary traditions of the region of Emilia Romagna are popular at tables all around the world, especially Balsamic vinegar of Modena, thanks to its rich, unique flavour.

The origins of balsamic vinegar date back to ancient Roman times, and in Modena several variations have previously been made. Balsamic vinegar is enriched with various flavours depending on the recipe, preparation and ageing methods.

The term “balsamico” or balsamic, rather, was first used in 1747, as a description of the stocks held in the wine cellars of Modena′s Ducal Palace; most likely, the name resulted from the product′s therapeutic use. The vinegar was described as having a refreshing, balsamic or softening effect.

Aceto Balsamico di Modena is an IGP (Protected Geographical Indication) product, exclusive and distinctive of the territories of today′s Provinces of Modena and Reggio Emilia. Known throughout the world for its taste and quality, this condiment is by now an ambassador of sorts of Made in Italy and of the Italian tradition of eating well.