Balsamic vinegar's rich history goes way beyond salad. Use the concentrated vinegar for marinades, leafy greens or even desserts.
What Is Balsamic Vinegar?
Published on Feb. 23, 2025
Modena, Italy, is famous for many things, including high-end sports cars (like those made by Ferrari), medieval architecture and the opera singer Luciano Pavarotti. But it is perhaps best-known worldwide for its prized balsamic vinegar, known in Italian as aceto balsamico tradizionale.
Modena is a province in the heart of Italy’s Emilia-Romagna region, between Parma (of prosciutto fame) and Bologna. I’ve passed through the city of Modena many times to enjoy its rich food culture, pop into art museums, and, of course, stock up on that luscious, slightly syrupy vinegar. With a fascinating ancient history and centuries of cultural influence, the Modenese are serious about food, wine and their world-famous vinegar.
What is balsamic vinegar?
Dark in color with rich and concentrated flavor, balsamic vinegar is made from cooked grape must (crushed grape juice that still includes the skins and seeds). It’s believed that the first balsamic vinegars were produced in 11th-century Modena, if not earlier. Today, you’ll find the thick, intense, slightly sweet vinegar used in marinades, salads (mixed with oil into balsamic vinaigrette), cheese and desserts.
Balsamic vinegar of Modena
In Italy, true balsamic vinegar is made in the provinces of Modena and nearby Reggio Emilia. The label will either say Aceto Balsamico Tradizionale di Modena DOP or Aceto Balsamico Tradizionale di Reggio Emilia DOP.
These traditional balsamic vinegars must be made following strict production guidelines in order to get the DOP (Denominazione di Origine Protetta) stamp on their labels. For instance, they are required to be made from 100% grape must from exclusively local white grapes. Conversely, the less time-intensive Aceto Balsamico di Modena IGP can include up to 20% grape must from outside of Modena or Reggio Emilia.
The thick, glossy, traditional version is aged for at least 12 years in wooden casks, which impart a rich, complex flavor onto the vinegar—just like barrels do in wine-making. On the other hand, regular balsamic vinegar from Modena (IGP) sometimes contains additives like coloring and thickeners to mimic the viscosity of years of aging in barrels.
You’ll also find the term condimento balsamico, or “balsamic condiment,” on many bottles across Italy. Italian balsamic vinegars produced anywhere outside of Modena, or ones that don’t follow the precise regulations surrounding production, must be called condimento balsamico.
American and commercial balsamic vinegar
While the traditional product comes from Modena, balsamic vinegar can be made anywhere in the world, including America. Even though they are ineligible for the DOP label and don’t have to follow the same strict rules around grapes, aging and ingredients, many smaller American producers employ similar vinegar-making techniques to those traditionally used in Modena. Commercial balsamic vinegar, however, is often mass-produced without undergoing any aging at all.
Balsamic glaze
Balsamic glaze is sweeter, thicker and less acidic than balsamic vinegar alone. You can drizzle it on vegetables, meats, pastas or even strawberries and other fruits. Also called a “balsamic reduction,” balsamic glaze is made by thickening the vinegar over heat, which condenses its sweet flavor. Some balsamic glazes contain added sugar. You can buy balsamic glaze at the grocery store or make it at home on the stovetop.
How do you identify real balsamic vinegar?
It is easy to identify genuine balsamic vinegar because the bottle always says aceto balsamico tradizionale on the label. The bottles are also sealed with wax and have a DOP stamp on the label. However, just because balsamic vinegar isn’t “traditional” doesn’t mean it has no merits. There are excellent Italian and American balsamic vinegars that aren’t made with traditional methods, but which are still delicious. In those cases, just pay attention to the ingredient list to avoid additives that might give the vinegar an artificial flavor. It’s a bit like how there’s a world of difference between true Parmigiano Reggiano and Parmesan.
How is balsamic vinegar made?
Traditional Modena balsamic vinegar is made by cooking and condensing white trebbiano and lambrusco grape must until it’s about half its original volume, with a minimum sugar concentration of 30%. After a few weeks of natural fermentation and acidification, the cooked grape must matures and ages in a progression of wooden barrels over the course of a minimum of 12 years. During this period, the vinegar becomes thicker and more concentrated in flavor.
How to Use Balsamic Vinegar
There are many ways to use balsamic vinegar in cooking beyond drizzling it on salads! Each type of vinegar offers a different flavor profile, and the rich, syrupy quality of balsamic makes it fantastic in glazes and marinades for meat (like this balsamic-glazed pork tenderloin), roasted vegetables, grilled fruit and other dishes that benefit from its tangy qualities. Of course, it can’t be beat in a quick oil and vinegar dressing.
