Until recently, I knew that great balsamic vinegar comes from the Modena area of the Emilia-Romagna Region of Italy, but I did not know there were major differences between two types of balsamic from that area:
1. Traditional Balsamic Vinegar (TBV - Aceto Balsamico Tradizionale), and,
2. Balsamic Vinegar of Modena (BVM - Aceto Balsamico di Modena)
There are major Italian legal requirements for receiving each designation. Both can only be produced in the neighboring provinces of Modena and Reggio Emilia. (These provinces are also renowned for their parmesan cheese.) TBV is the better (and more expensive) of the two balsamics. Among its many requirements are that it be aged for a minimum of twelve years and that the grape must that is used to produce it can only be derived from Lambrusco and Trebbiano grapes grown in those two provinces. Aging does not simply mean pouring the liquid into wooden barrels and letting it set for twelve years. Instead, the vinegar is moved into successively smaller barrels in a "battery" of barrels, and mixed with vinegar of different ages. It is a complex process. If a bottle has a gold cap with the word "extravecchio," it has been aged at least twenty-five years. Each batch of TBV must be approved by official taste testers.
BMV is industrial grade balsamic that imitates TBV. It only has to be aged for two months, not necessarily in wood. Flavors and sweeteners can be added. The grapes can come from anywhere, but must be pressed in Modena.
We love the Traditional Balsamic and use it with authentic Italian extra virgin olive oil as salad dressing. The one we purchased is aged for 18 years. (Often, many of the olive oils that are sold in supermarkets and have Italian names are not from olives grown in Italy. The olives/oils can be from a host of countries such as Chile, Tunisia, and Greece. The oils may be bottled in Italy. Check the small print on the back of the bottle. to determine the source(s) of the olives.)
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