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The different types of vinegar have accompanied humanity for millennia. Whether they are made of wine or the most popular ones nowadays, the balsamic (among them the balsamic ones of Modena), suppose true culinary jewels, at the same level as the good extra virgin olive oil.
Different types of vinegar: Balsamic
It has its origin in the culinary tradition of Emilia-Romagna. It is a unique and tasty product that delights the most refined palates. The so-called Aceto Balsamico di Modena (protected by the EU Seal of Quality) comes exclusively from the province of Reggio Emilia and Modena, famous throughout the world for its taste and its homogeneity.
It dates back to the ancient Romans, but the term “balsamic” was used for the first time in 1747, supposedly for its soothing and refreshing qualities, as “soothing”. This vinegar met its boom during the 19th century and after the Second World War, being marketed throughout the world as “Balsamic Aceto“. However, he had to wait until 2009 for the European Commission to grant him the European label and seal of quality as “Aceto Balsamico di Modena”.
The grape must is added to the wine vinegar (if caramel is added, it should not exceed 2%), and the mixture should rest for not less than 60 days.
Different types of vinegar: from Wine
Vinegar is one of the oldest home remedies known, for its disinfecting, anti-inflammatory and healing effects. In the kitchen it supposes a tasty dressing to many foods.
How wine turns into vinegar?
The classic wine vinegar is easy to get, just leave the wine open without a lid and without cork for a few days. In effect, the vinegar bacteria present in the environment accumulate in the wine, looking for the alcohol (ethanol) that they convert into acetic acid with the help of oxygen.