Refining wood-aged vinegar
Authentic balsamic vinegar has an interesting cultural and culinary history, steeped in superstition, legend and politics. Balsamic vinegar derives its name from the word “balm” which is derived from the Latin “balsamum” and refers to something that is aromatic and has soothing and healing properties. Balsamic vinegar too, had been known for its curative and health promoting properties.
The process of production of balsamic vinegar as we know it today took ages to develop. In the ancient times the Romans boiled grape juice and reduced it to a sweet condiment called “sapa”. The making of refined wood-aged vinegars in Emilia-Romagna has been traced back to the 11th century when it was a domain ruled by the Este family. In the late Middle Ages and Renaissance, the ruling class relished these vinegars as a sophisticated drink, which they believed to be a remedy for the plague.
Eventually by the 18th century, when the Este family moved its dominion from Ferrara to Modena, the term balsamico came into use. It was exclusively used to refer to the vinegars aged in wood and produced locally. By the 19th century, balsamico had reached a commodity status. Dignitaries and Heads of states from Paris to Moscow knew Archduke Francesco IV of Modena for his aceto del duca, which he presented as a symbol and token of friendship. When his son was ousted and the Este family reign came to an end, he supposedly managed to escape with seed-stock supplies of the beloved gourmet elixir.
balsamic history
Technorati Tags: balsamic history
