Balsamic Vinegar

To add a unique touch to your dishes, balsamic vinegar from Modena adds a sophisticated note. Just a few drops are enough to enhance all the flavors and turn a meaty main course into a truly refined delight.

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Balsamic Vinegar: the Italian black gold

Balsamic vinegar is that dark, brownish, condiment with a syrupy texture and a rich aroma, almost bittersweet, but very aromatic. Italy became famous worldwide for the production of this black gold, a nickname derived from its color and high selling price.

Longino & Cardenal chose Bonini as its vinegar partner because Balsamico Bonini is a 100% Italian (the production is in Modena, Italy) and it's made using local and strictly artisanal raw materials. The only ingredient used is a cooked grape must.

By purchasing Bonini Balsamic Vinegar you support a dream that has made a tradition its mission, the story of a family production born almost by accident. Fabio Massimo Bonini founded the company after being very passionate about this special product, he was very close to a local association created to uphold the quality and tradition of the noblest vinegar.

Balsamico Bonini can be considered a culinary experiment aimed at quality and preserving traditions. Fabio's work together with a group of close friends began with the creation of the traditional Balsamic based on one goal: excellence. The brand aims to share the favorite balsamic vinegar of the best chefs in Italy and around the world.

The Long History of Balsamic Vinegar

Balsamic Vinegar represents the culture and history of Modena, in the north of Italy. In Modena, different types of vinegar made from must have always existed, but the famous black gold comes from the tradition of the ancient Romans that used to cook grape must.

 A text from 1556 provides a precise description of the various types of vinegar and the different possibilities for its use. In this document, a variety of vinegar is mentioned that seems to correspond to what is now called "balsamic." The development of the balsamic vinegar tradition was due to the Este family's move from Ferrara to Modena in 1598. At the court, vinegar was usually produced for internal consumption or as a precious gift.

But it was not until 1747 that the adjective balsamic appeared for the first time: it was referred to as mezzo balsamico and fine balsamico, which correspond to today's Aceto Balsamico di Modena IGP and Aceto Balsamico Tradizionale di Modena DOP.

In 1994, producers took action to improve the specification and to protect the proper use of the name Balsamic Vinegar of Modena for trade and consumption. Another important milestone in the history of this exclusive product, which has become a worldwide ambassador of Italian fine eating, is European recognition: in 2009 the European Commission included Balsamic Vinegar of Modena in the PGI production register.

Where is Balsamic Vinegar produced and how?

The production area of Balsamic Vinegar is limited by the provinces of Modena and Reggio Emilia. These lands are cold during winters, hot and humid in summer, but mild in spring and fall. These characteristics influence the maturation and aging process of Balsamic Vinegar.

Balsamic Vinegar of Modena is made from fermented and cooked grape musts. The grapes come exclusively from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. To the must wine vinegar and a 10 years old vinegar are added. The addition of any other type of substance is not permitted. Processing of Balsamic Vinegar of Modena is done by the classic method of acetification using selected bacterial colonies. The next stage is aging inside fine wooden barrels, such as oak, chestnut, oak, mulberry and juniper. The minimum period of refinement is 60 days.

Some expert technicians and tasters check the final product to be certified as Balsamic Vinegar of Modena PGI. Once 60 days of aging in wooden have passed, Balsamic Vinegar of Modena can undergo a further period of aging in barrels, casks or other wooden vessels smaller in size than those of the "younger" product. If this phase extends for more than three years, the finished product may bear the "aged" classification.

If the product has been aged for a period of more than three years, the words "Aged" also appear on the package. Producers associated with the Protection Consortium are allowed to use the Consortium logo on the label.