Aceto Balsamico di Modena, balsamic vinegar, is recognized as one of the most successful typical Italian food products on the international markets. In Modena, there have always been various types of vinegar made with grape must, and, depending on the development in the history of the various recipes, various methods of preparation and aging. The origin of these products goes back to the ancient Romans. The term “balsamic” is relatively new. It was used for the first time in the ducal inventory registers of the Este Palace in Modena in 1747 and probably originated due to the therapeutic use made of the vinegar at the time. With the establishment of the Italian State (1860), reawakened markets inspired a renewed and increasingly stronger interest in balsamic vinegar, to the point that some very interesting historical and bibliographic research has been done on this product. Once the first timid step was taken out of the secret and ritualistic approach of the old vinegar distilleries, it was inevitable that this vinegar would have great success.

The denomination “Aceto Balsamico di Modena” must appear on the label in clear and indelible letters that are large enough to be distinguished from every other indication. The denomination “Aceto Balsamico di Modena” must be accompanied by the wording “indicazione geografica protetta” written in full or abbreviated form, in clear and legible letters, in Italian and/or the language of the country of destination. It is forbidden to add any qualification other than those expressly provided for by the regulations, to the denomination “Aceto Balsamico di Modena,” but the wording «invecchiato» is permitted when the product has been aged for a period of no less than three years in barrels or any other type of wooden container.