Aceto Balsamico di Modena owes its existence to the specific environmental features of the Modena and Reggio Emilia area, which has combined with the expertise of the human factor.
The term “Balsamic” was used for the first time in 1747 and it derived from its ancients therapeutic uses.
Now as then, the “battery” of wooden barrels are an odd number always over 5, with different capacities and arranged in descending order.
In order to continued action of acetic-acid bacteria, the barrels are only covered by a cloth.
The wood used for the barrels is chestnut, oak, mulberry, ash, cherry or juniper; depending on the type of wood used the vinegar gains a different flavor.
Thanks to My Little italian Kitchen
