Monari Federzoni
Monari Federzoni - Balsamic Vinegar of Modena
Vinegar and mulled wine have been the leading unifying elements in Italian cuisine since the time of the ancient Romans. Balsamic vinegar from Modena is derived from mulled wine.Historically
Some evidence suggests that Balsamic Vinegar, or one of its close cousins, was used as early as the period of the Gallic Invasions of Julius Caesar. Definitive evidence however traces it back to 1300.
In the Modena area, special vinegars have been produced for centuries, and the environmental conditions (terrain, climate) and the grape species are ideal for this type of product.
The qualifier "balsamic" comes from the ancient habit of using it as a medicine and remedy for various complaints, and during the plague of the 1600s, it was also used as a disinfectant. During the Estense Family’s rule, the batteries of balsamic vinegar of Modena were left as dowries to the daughters of patrician or upper middle class families. Through the generations, the "secret of the vinegar" was closely guarded to avoid the corruption of a valuable product, which was used principally for holidays, gifts, and special occasions.
It become a very commercial product in recent times. Numerous production companies were born, and in the 1960’s, they were awarded the first ministerial licenses.
The first company to obtain this official recognition was Monari Federzoni.
In recent years, legal dispositions have defined the product in increasingly rigorous terms, even precisely defining the difference between Balsamic Vinegar of Modena and the Traditional Balsamic Condiment of Modena. The latter remains a luxury product, sold at very high prices and aged for many, many years.
Today...
Balsamic Vinegar of Modena is a fixed point in quality food and wine connoisseurship, and its classic uses are joined by more extravagant and leading roles. Increasing numbers of restaurant dishes are being offered with "Balsamic Vinegar of Modena."
site: Monari Federzoni
