Balsamic Vinegar of Modena was created by the Romans from grape ‘must’ or mosto. They cooked the must to create Sapum or Saba, producing a thick sweet liquid.
The soldiers were given this liquid to improve the water that they were obliged to drink on their military campaigns.
It was in the attics of Modena where fermenting saba in fruit woods barrels began. The fermentation produced a sweet acidic vinegar that was highly prized and thought to have had medicinal qualities giving it its name Balsamico, ‘balm like’. Today, Modena is at the heart of modern Balsamic Vinegar of Modena production.
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