Balsamico is one of those foods that baffles us with its complexity. We find that with balsamico, just when you think you have a handle on it, you realize you’ve missed some nuanced part of the production that brings you back to square one. With Mariangela at La Cà dal Nôn in Vignola, Modena, we dove deep into the world of the fermentation, acidification, and aging of cooked grape must.
This is THE infographic that explains how Traditional Balsamic Vinegar, Aceto Balsamico Tradizionale is made. It is hanging on the wall of the La Cà dal Nôn acetia.
This process has been practiced in some form or another since Roman times. Napoleon traded in barrels of Traditional Balsamic Vinegar of Modena. In 1860 the production process (the same as described above in this infographic above) was written down for the first time.
Watch this video below. Mariangela demonstrates the traditional Travasi method, performed with a mouth pippet. In the photo to the right Vittorio, Mariangela’s dad, completes a Travasi using a more modern method.