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Traditional Balsamic Vinegar (ABT) is a traditional dressing of Emilian cuisine, produced with cooked grape musts coming exclusively from the provinces of Modena and Reggio Emilia, fermented, acetified and then aged for at least twelve years.
Although it probably has its roots already in Roman times, its production is documented starting from 1046. It was highly appreciated in the Renaissance by the Este family, who made it known to the high aristocracy and numerous rulers.
One of the most popular – and often imitated – products of Italian cuisine, since 2000 it has been protected by the protected designation of origin (PDO) mark, recognized in two different denominations – Traditional Balsamic Vinegar of Modena (ABTM) and Traditional Balsamic Vinegar of Reggio Emilia (ABTRE). The transformation process of the musts can only take place in the particular environmental and climatic conditions typical of the attics of the old houses and only in the territory of the two Emilia provinces, characterized by harsh winters and hot and windy summers. For these reasons it cannot be obtained with industrial or large-scale processing, so its production is very limited and the price quite high.
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