Aging Traditional Balsamic Vinegar

We are still at the Acetaia, where Traditional Balsamic Vinegar is made, with Mario Gambigliani Zoccoli, partner of Academia Barilla in Balsamic Vinegar production and top expert of the field.Let me say thank you again to Mario for allowing Italian Food Lovers to explore his villa and traditional Acetaia. Look how cool the aging barrels are - things here seem like they’re suspended in time…

In my last post, I published a video with Mario introducing us to his family tradition in Balsamic Vinegar making, which they’ve been doing for almost a century and an half now. He also told us a story about the tradition of Balsamic Vinegar making in the area of Modena.

Today I will publish another couple of videos - in the first one Mario tells us about the aging process of our balsamic delight, and the operations he must accomplish in the acetaia in order to maintain a constant production in time.

In the next video, Mario will share a few words on the importance of the Consorzio, the governing body that certifies the authenticity of all the production standards for Traditional Balsamic Vinegar of Modena, and awards the product with DOP certification. Mario Gambigliani is currently the Chairman of the Consorzio, so there was no better person than he to stumble upon in order to know exactly how the certification process works. Let’s hear directly from him!

That’s all from the acetaia, dear Italian Food Lovers - we will be back with Mario soon here on our blog for some extra video tips on how to taste Traditional Balsamic Vinegar of Modena!