History

Modena's vinegar is documented from 1046, when Boniface of Canossa sent Emperor Henry III a silver barrel of it. The Este court kept many barrels from 1288, Count Giorgio Gallesio described the Salimbeni acetaia at Nonantola in 1839, and Francesco Aggazzotti wrote down his family method in 1862. A 1983 ministerial decree split the tradizionale from industrial balsamic, and since 2000 it has been an EU DOP aged at least 12 years, or 25 for the extravecchio.

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Common allergens: Sulphites

Make it at home

Yield Serves 4Hands-on 10 minTotal 10 minDifficulty Easy

Ingredients

  • 300g Parmigiano Reggiano, aged 24 to 30 months
  • 250g ripe strawberries
  • A few drops of Aceto Balsamico Tradizionale di Modena DOP
  • Fresh black pepper (optional)

Method

  1. Break the Parmigiano into rough chunks with a short almond-shaped knife rather than slicing it, so the crystals show.
  2. Hull and halve the strawberries and divide them between four plates with the cheese.
  3. Just before serving, put two or three drops of the tradizionale on each chunk of cheese and on the fruit; do not dress it like a salad.
  4. Add a turn of black pepper to the strawberries if you like, and serve at room temperature.

Tip from the editors. Use the tradizionale only raw and by the drop; the cheaper Aceto Balsamico di Modena IGP is the one to cook with or reduce.

Where to eat aceto balsamico tradizionale di modena

Aceto Balsamico Tradizionale di Modena in Modena

Antica Moka ★ 4.4

€€€ ItalianSan Lazzaro

Antica Moka in Modena runs tasting menus built around its own aged balsamic vinegar, served in elegant rooms inside a former early 1900s schoolhouse.

OrderThe tasting menu courses finished with the restaurant's own Aceto Balsamico Tradizionale.

TipThe kitchen closes Monday all day and Tuesday lunch; the same family also runs an acetaia worth asking about at the table.

Directions

Caffetteria Drogheria Giusti ★ 4.1

€€ Cocktail barHistoric barCentro Storico

Caffetteria Drogheria Giusti has served coffee and aperitivo drinks on Via Farini in Modena since 1927, opposite the Palazzo Ducale on Piazza Roma.

DrinkCoffee, aperitivo cocktails, sparkling wine

FoodBreakfast, aperitivo, cured meats and cheese

TipThe counter stocks balsamic vinegar and cured meats to take home alongside the coffee and aperitivo service.

Directions

Da Danilo ★ 4.4

€€ ItalianCentro Storico

Da Danilo in Modena has run as a family trattoria since 1934, plating pumpkin tortelloni and meat ragu tagliatelle near the Ghirlandina tower.

OrderThe pumpkin tortelloni with butter and Parmigiano and the mixed boiled meats cart.

TipAsk for the bollito misto cart tableside; the kitchen finishes several dishes with the house Aceto Balsamico.

Directions

Trattoria Ermes ★ 4.2

€€ TrattoriaCentro Storico

Trattoria Ermes in Modena has cooked Emilian home food on Via Ganaceto since 1963, a small osteria now run by a new generation since early 2023.

OrderThe passatelli in broth and the scaloppine with balsamic vinegar and potatoes.

TipDinner service returned Thursday to Saturday in 2023, plus Sunday lunch; the small room still fills fast.

Directions

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