{"id":12486,"date":"2022-05-07T19:18:03","date_gmt":"2022-05-07T17:18:03","guid":{"rendered":"https:\/\/www.radici-italiane.com\/2022\/05\/07\/the-oldest-vinegar-in-italy\/"},"modified":"2022-06-14T14:31:57","modified_gmt":"2022-06-14T12:31:57","slug":"the-oldest-vinegar-in-italy","status":"publish","type":"post","link":"https:\/\/www.radici-italiane.com\/en\/the-oldest-vinegar-in-italy\/","title":{"rendered":"The oldest vinegar in Italy"},"content":{"rendered":"

Along a country lane,<\/strong> open to the endless expanses of Emilia<\/strong>‘s plains, you come to a small village<\/strong>, perfectly restored to resemble the farmhouses of the past.<\/span><\/p>\n

These were the core of the region’s agricultural production<\/strong>, where the sense of community <\/strong>embraced all aspects of daily life. <\/span><\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

Italy’s oldest vinegar<\/strong> was born here and is thanks to the Giusti<\/strong> family, the first vinegar producer in the entire peninsula, active since 1600, when the Duchy of Modena existed. The Emilian city was a fundamental strategic junction between northern Italy and the various regions south of the Apennines<\/span><\/a>, a geographical position that contributed to the spread of balsamic vinegar as a product of absolute value.\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

In order to discover<\/strong> just how full of history this place is, the Giusti family has set up the Vinegar Museum<\/a>, inside one of the farmhouses, which is a real gem.\u00a0<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Among the many interesting passages spanning four centuries of production<\/strong>, one lingers on when, at the time of Italian unification, the company bore the Savoy coat<\/strong> of<\/strong> arms<\/strong> precisely because it supplied the House of Savoy of King Victor Emmanuel II with its products.<\/span><\/p>\n

\"L\u2019aceto<\/span><\/p>\n

\"L\u2019aceto<\/span><\/p>\n

 <\/p>\n

The visit continues in the vinegar cellar, where we are shown five oak barrels<\/strong> next to each other, arranged in order from the largest to the smallest, the so-called ‘battery<\/strong>‘. This is where the ageing<\/strong> process<\/strong> takes place, which can last from 12 to 24 years<\/strong> and involves transferring the vinegar from the large barrel to the smaller one in succession.<\/span><\/p>\n

The bung, the hole in the stave of the barrel, is kept ajar by a piece of cloth. This allows the cooked and fermented grape must to refine<\/strong> through contact with oxygen.<\/strong><\/span><\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

During the tasting<\/strong>, the vinegar is sampled on a teaspoon<\/strong> in order to fully appreciate each variety, from the youngest to the oldest. Each one has its own particularity and is characterised by a great refinement, which transports us to a centuries-old history.<\/span><\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

The European Union<\/strong> has recognised the vinegar as worthy of legal protection by issuing the PGI<\/strong> mark, with the wording “Aceto Balsamico di Modena”<\/strong>. According to the regulations, the colour must be bright, the smell persistent with possible notes of wood<\/strong>, the taste sweet and sour<\/strong> and balanced<\/strong>: this is how a great pillar of Italian cuisine<\/strong> presents itself, perfect to be combined with meat, pasta, salads and desserts.<\/span><\/p>\n

\"L\u2019aceto<\/p>\n

 <\/p>\n

Come and discover Italy’s oldest vinegar in our shop!<\/a><\/span><\/b><\/h3>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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