On the highway of Modena's black gold: balsamic vinegar

Balsamic vinegar is one of Modena's most authentic products, steeped in local tradition. It can be traced back to the eleventh century and is known to have been used by the dukes of the d'Este family as a "royal gift".
For centuries the production of balsamic vinegar (using the dry vinegar loft handed down from generation to generation) was the prerogative of great houses and humble families, and was made for domestic use or, at most, as a prestigious gift.
It is distinguished by its special fragrance, by the skilful blend of tart and sweet flavours, by its syrupy density and its clear, shining, dark brown colour.
The recipe, handed down from century to century, has always been the same: balsamic vinegar is obtained from the transformation of cooked grape must that is left to age in wooden casks, needing only time and a few inspections by skilled people. In order to obtain an excellent product it is vital to use indigenous grapes of the province of Modena (Lambrusco, Trebbiano or Ancellotta).
Other fundamental points are careful cooking of the must and skilful management of the various stages over the long years of ageing.
Balsamic vinegar is excellent with numerous traditional dishes, and not just those of Modena, providing a delicious addition to every course, from starters to desserts.
The coupling of sweet and sour aromas makes it possible to experiment with surprising new combinations, without foregoing those not-to-be-missed dishes of local tradition.

HOW TO FIND OUT MORE
In order to give this precious product its due prominence, Modena has built its own municipal vinegar loft, just as the towns of Carpi, Sassuolo and Vignola have done.
Another place of interest open to visitors is the Museo del Balsamico Tradizionale (Museum of Traditional Balsamic Vinegar) in Spilamberto, where tourists, students, vinegar-enthusiasts and the simply curious may savour the aroma of the precious product, learn about its history and discover the more unusual aspects of a tradition that spans countless generations.
A wonderful opportunity for the tourist who wants to delve deeper into the secrets of balsamic vinegar production is to visit one of the many farms that open their vinegar lofts on appointment.

WHERE TO TASTE IT
If you want to plan your stay in Modena so as to take part in one of the many initiatives related to this product, bear in mind that in September and October there are several events focusing on Traditional Balsamic Vinegar.
You could make a start at "Acetaie Aperte" (Open Vinegar Lofts) during the last weekend of September, and then continue right through October with the "Festival del Gusto" (Festival of Taste) in the city of Modena and many other events in the province.
Turning south, you could visit "E' tempo di balsamico" (It's Time for Balsamic Vinegar) at Spilamberto (16 km from Modena), where the must is cooked in the town square, and "Sapori in festa" (Taste Festival) at Vignola (22 km from Modena).
Not far from Modena (10 km), at Nonantola, there is the fete of Soghi, Saba, Savor - a cooked must exhibition.
Turning north, on the other hand, you can take part in "Il profumo del mosto cotto" (The aroma of cooked must) at Soliera (12 Km), in the "Fiera di Sant'Orsola" (Fair of Saint Orsola) at Campogalliano (9 Km), and if you continue to Novi di Modena (32 km) you come to the "Festa d'Utober" (October Festival).