The original traditional product (Aceto Balsamico Tradizionale), made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages.. it dates back to 1046. The names “Aceto Balsamico Tradizionale di Modena” (Traditional Balsamic Vinegar of Modena) and “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di origine protetta and the European Union’s Protected Designation of Origin.
There are four quality levels of Balsamic Vinegar of Modena. This rating is for commercial Balsamic Vinegar. Commercial Balsamic Vinegars are made by blending traditional Balsamic with simple red wine vinegar. The higher the ratio of traditional Balsamic to vinegar yields a higher rating.
One leaf (Red) – suggested for salad dressings and everyday use. Light flavour and slightly acidic. Vinegar flavour is more pronounced
Two Leaves (Silver) – for marinades, BBQ’s and steamed vegetables. Begin to taste the sweetness of the Balsamic and less of the added vinegar
Three Leaves (Yellow) – for roasted meats and fish, warm sauces. Drizzling directly onto food. Sweeter then one and two leaf Balsamic Vinegar. Smoother flavour
Four Leaves (Black) – for exclusive recipes, fresh fruits, icecreams, drizzled over parmesan. Sweet superb taste.