Balsamic Vinegar at Its Birthplace

To many of my Italian friends, Modena means fast cars and opera, since it has Ferrari and Maserati plants and is the birthplace of Luciano Pavarotti. As a foodie, my priority is to sample its balsamic vinegar. :)

Located between the gastronomic capital of Bologna and the cheese and ham city Parma, Modena is known for its long-standing tradition of producing high-quality balsamic vinegar.

The region's favourable climate, with its fertile soil and grape varieties such as Lambrusco and Trebbiano, contributes to the exceptional quality of the vinegar produced.

The traditional balsamic vinegar is made from a reduction of cooked grape must, which is the juice extracted from specific varieties of grapes. The must is aged through a slow and meticulous process, often in wooden barrels, for a minimum of 12 years or more. Some varieties are aged for 25 years or even longer. This lengthy aging process develops the vinegar's complex flavours, rich consistency, and a distinctive sweet-sour balance.

Compared to the Aceto Balsamico Tradizionale, other types such as condiment-grade and white balsamic vinegar are lighter in colour and thinner in consistency.

I took the photos in this post while visiting the Giuseppe Giusti Balsamic Vinegar Boutique in Modena. Giuseppe Giusti is a vinegar producer with a legacy spanning over four centuries. It takes great pride in preserving its traditional production methods. The traditional balsamic vinegar of Modena is protected by strict regulations and certifications to ensure its authenticity and quality.

The knowledgeable staff members guided us through tastings, sharing insights into the time-honoured traditions passed down through generations of the Giusti family. Their passion for the craft shined through as they revealed the nuances of flavours, the careful aging process, and the importance of selecting the finest grapes.

As we explored the boutique, we were surrounded by an array of beautifully packaged bottles, each holding a liquid treasure bearing the Protected Geographical Indication (PGI) certification. I tried a couple of different types, and I liked the flavour profile that combines sweet and tangy notes with hints of fruit, wood, and a delicate acidity. It is commonly used as a dressing for salads, drizzled over grilled vegetables, meats, and even desserts. The staff said locals also drizzle it over the Parmesan cheese.

Giusti Boutique Modena
Piazza Grande, 38/39, 41121 Modena MO, Italy

说起摩德纳，好多欧洲特别是意大利的朋友会先想到跑车和歌剧，因为法拉利和玛莎拉蒂等名车的工厂都位于市郊，这里也是世界三大男高音之一卢奇亚诺·帕瓦罗蒂的出生地。

而作为一枚吃货，我自然要尝尝这个醋都的葡萄香脂醋。摩德纳地处美食之都博洛尼亚和芝士火腿城帕尔马之间，名气没有前两者那么大，但作为意大利香醋的发源地，在吃货圈还算比较知名。

传统的香醋颜色很深，酸中带甜，由熟成的葡萄汁液酿制而成。过程缓慢，通常需要在木桶里陈化至少12年的时间，有些品种长达25年甚至更久。在这漫长的陈酿过程中形成了香醋粘稠的汁液和丰富的口味。

摩德纳这块地区的气候土壤产出的兰布鲁斯科和特雷比亚诺等葡萄品种很适合酿造这种香醋，这次就来带大家看看一家生产葡萄醋的老字号。朱塞佩•朱斯蒂的酿醋历史已经延续了四百多年，产品都带有受保护的地理标志认证。

在店员的指引下，我们尝试了不同种类的香醋，颜色质地风味都有差别，感觉口中的酸甜在互相搏击，有些带着水果和木质的香气。相比之前超市里买的其他意大利香醋，传统型的口感明显要浓郁很多。因为我不喜欢吃生叶子沙拉，以前会把香醋淋在烤过的蔬菜或肉类上，这次听到店员指点说也可以淋在水果和甜点上，还有当地人会浇在隔壁帕尔马盛产的干酪上来吃，真是脑洞大开啊!