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{{Short description|Type of vinegar originating in Italy}}
{{Refimprove|date=January 2019}}
{{Use British English|date=January 2025}}
{{Use mdy dates|date=January 2025}}
{{Infobox food
| name = Balsamic vinegar
| image = 
| image_size = 
| caption = 
| alternate_name = 
| country = [[Kingdom of Italy (Holy Roman Empire)|Italy]]
| region = [[Modena]] and [[Reggio Emilia]], [[Emilia-Romagna]]
| creator = 
| course = 
| type = [[Condiment]] and [[salad]] dressing
| served = 
| main_ingredient = White [[Trebbiano]] [[grape juice]], [[Lambrusco]] [[Must|grape must]]
| variations = 
}}

'''Balsamic vinegar''' ({{langx|it|aceto balsamico}}) is a dark, concentrated, intensely flavoured [[vinegar]] made wholly or partially from [[Must|grape must]]: freshly crushed grape juice with all the skins, seeds, and stems.

==Etymology==
The [[Italian language|Italian]] word {{lang|it|balsamico}} (from Latin {{lang|la|[[wikt:balsamum|balsamum]]}}, from Greek {{lang|grc|βάλσαμον}}, {{lang|grc-Latn|bálsamon}}) means '[[balsam]]-like' in the sense of "restorative" or "curative"; cf. English 'balm'.<ref>{{Cite encyclopedia
| publisher = [[Merriam-Webster]]
| edition=11th
| year=2003
| isbn=978-0-87779-809-5
| page=95
| title = balsamic vinegar
| encyclopedia = Merriam-Webster's Collegiate Dictionary
| access-date = 2009-10-10
| url = https://books.google.com/books?id=O78rzaI2XmUC&q=balsamic+balsam&pg=RA1-PA95
}}</ref> Ultimately from Ancient Hebrew-Phoenician {{lang|he|בשׂם}} ({{lang|he-Latn|bāśām}} or {{lang|he-Latn|besem}}, IPA [baːˈɬaːm]), the name means 'perfume or spice', with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ (ś) sound, sounding back then as [[Voiceless dental and alveolar lateral fricatives|[ɬ]]].<ref>Richard Steiner (1977). ''The Case for Fricative Laterals in Proto-Semitic''. New Haven: American Oriental Society. pp. 123-129.</ref><ref>Rendsburg, Gary A. (2013–). "Phonology: Biblical Hebrew". In: ''Encyclopedia of Hebrew Language and Linguistics''. Ed. by Geoffrey Khan et al. {{doi|10.1163/2212-4241_ehll_EHLL_COM_00000676}}.</ref><ref>Goldenberg, Gideon (2012). ''Semitic Languages: Features, structures, relations, processes''. Oxford: Oxford University, Press. xix+363 pp. {{Isbn|9780199644919}}.</ref><ref>Leiden Indo-European Etymological Dictionary Series; 10.</ref>{{Full citation needed|date=December 2022}}<ref name="ej2-balsam">{{Cite book | author=Feliks, Jehuda | contribution=Balsam | title=Encyclopaedia Judaica | edition=2nd | volume=3 | year=2007 | publisher=Thomson Gale | page=95}}</ref>

==History==
The term ''balsamico'' in "balsamic vinegar" originates from the [[Latin]] word ''balsamum'' and the [[Ancient Greek|Greek]] word ''βάλσαμον'', both conveying the idea of something "restorative" or "curative". The practice of cooking grapes can be traced back to [[Ancient Rome|ancient Roman]] times, where it was valued both as a medicinal remedy and a sweetener or condiment in cooking. The story of balsamic vinegar began in the 11th century in the city of [[Modena]]; by 1046, it was already gaining a wider reputation. The future Holy Roman Emperor, [[Henry III, Holy Roman Emperor|King Henry III]], requested Marquis Bonifacio of Canossa to craft a high quality vinegar in his castle. By the late 1200s, vinegar production flourished at the Este Court in Modena, with the term ''balsamic'' first recorded in 1747 in the ledgers of the [[Este family]] cellars.{{Citation needed|date=January 2025}}

In the second half of the 19th century, the provinces of Emilia joined the newly-formed [[Kingdom of Italy]], and balsamic vinegar of Modena was promoted at national and international exhibitions. While aristocratic families cultivated a refined balsamic tradition, local peasant families began to blend it with wine vinegar, creating a lighter version for everyday use.{{Citation needed|date=January 2025}}

This practice eventually led to the creation of Balsamic Vinegar of Modena PGI and widespread distribution across the world. Historically, in the area of [[Modena]] and [[Province of Reggio Emilia|Reggio]], the vinegars produced in the houses were made more pleasant by flavouring them with herbs, liquorice, rosemary, roses, vanilla, or by producing them with different raw materials (trebbiano, moscato...) or procedures, creating over the centuries a widespread fame for "[[Balsamic vinegar of Modena|Modena-style vinegars]]".<ref>{{cite magazine |title=The History of Balsamic Vinegar |url=https://www.thegiftofoil.co.uk/the-history-of-balsamic-vinegar/ |magazine=The Gift of Oil}}</ref>

In 1747, in the registers of the cellars of the Ducal Palace of Modena, located in [[Rubiera]], the adjective "balsamic" appeared for the first time, to distinguish a particular type from the many others present in the palace.<ref>{{cite magazine
|title=Compare l'aggettivo "balsamico"
|url=http://www.museodelbalsamicotradizionale.org/ita/pages/balsamico/06.htm
|magazine=Museo Del Balsamico Tradizionalel
|access-date=2024-07-03
|archive-date=2012-01-17
|archive-url=https://web.archive.org/web/20120117183917/http://www.museodelbalsamicotradizionale.org/ita/pages/balsamico/06.htm
|url-status=dead
}}</ref> In 1830 this definition was further refined, so that the vinegars present at the Court were divided into "balsamic", "semi-balsamic", "fine", and "common".{{Citation needed|date=January 2025}}

With the birth of the Italian state in 1860, the awakening of the markets gradually aroused more interest in balsamic vinegar, and considerable historical and bibliographical research was carried out on this product. At the end of the 19th century, the balsamic vinegar of Modena began to appear at exhibitions, creating great interest locally and internationally.{{Citation needed|date=January 2025}}

From a regulatory point of view, the first ministerial authorization to produce "balsamic vinegar of Modena" dates back to 1933. After [[World War II]], the economic boom led some producers, such as Telesforo Fini and the Monari-Federzoni family, to market a different product under the name "balsamic vinegar", which was a mix with wine vinegar for daily use. This made balsamic vinegar common on Italian tables and began its spread to foreign countries.<ref>{{cite web |title=The History of Balsamic Vinegar |url=https://www.balsamicotradizionale.it/en/the-product/history/ |website=Balsamico Tradizionale}}</ref>

In 1965, further regulations on the use of the term "balsamic vinegar" were established, and the first production regulations for "balsamic vinegar of Modena" were created. In 1976, to distinguish traditional production methods from industrial ones, the term "natural" balsamic vinegar was adopted, later changed to "traditional" due to legislative requirements.{{Citation needed|date=January 2025}}

==European protection==
The term ''aceto balsamico'' is unregulated, but there are three protected types of balsamic vinegar:

* ''Aceto Balsamico Tradizionale di Modena'' [[protected designation of origin|PDO]] ([[traditional balsamic vinegar|traditional balsamic vinegar of Modena]])
* ''Aceto Balsamico Tradizionale di Reggio Emilia'' PDO ([[traditional balsamic vinegar|traditional balsamic vinegar of Reggio Emilia]])
* ''Aceto Balsamico di Modena'' [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|PGI]] ([[balsamic vinegar of Modena]])

Many products contain Aceto Balsamico di Modena IGP as an ingredient, such as glazes and other condiments.

==="Traditional Balsamic Vinegar of Modena PDO" and "traditional balsamic vinegar of Reggio Emilia PDO"===
{{anchor|Protected designation of origin}}
{{Main|Traditional balsamic vinegar}}
{{Unreferenced section|date=January 2025}}
[[File:Traditional Balsamic Vinegars of Modena (right) and Reggio Emilia (left).jpg|thumb|The two Italian traditional balsamic vinegars from Reggio Emilia (left) and Modena (right) with [[protected designation of origin]] status (PDO), in their legally approved shaped bottles]]

Only two consortia produce true traditional balsamic vinegar, that of [[Modena]] and neighbouring [[Reggio Emilia]]. True balsamic vinegar is made from a [[Reduction (cooking)|reduction]] of pressed [[Trebbiano]] and [[Lambrusco]] grapes. The resulting thick [[syrup]], called ''mosto cotto'' in Italian, is subsequently [[Aging of wine|aged]] for a minimum of 12 years in a battery of several barrels of successively smaller sizes. 

The casks are made of different woods such as [[chestnut]], [[cherry]], [[oak]], [[Morus (plant)|mulberry]], [[Fraxinus|ash]], and [[juniper]]. True balsamic vinegar is rich, glossy, deep brown, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.

[[Reggio Emilia]] designates the different ages of their balsamic vinegar (''aceto balsamico tradizionale di Reggio Emilia'') by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more.

[[Modena]] uses a different system to indicate the age of its balsamic vinegars (''aceto balsamico tradizionale di Modena''). A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation ''extravecchio'' ('extra-old') shows the vinegar has aged for 25 years or more.

===Balsamic vinegar of Modena===
{{Main|Balsamic vinegar of Modena}}
[[File:Aceto-balsamico-oro.png|thumb|upright=0.4|Aged balsamic vinegar of Modena PGI (three years)]]

These commercial-grade products imitate the traditional product. The current standard is found as part of the register of [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|PGI]] productions, under the name Balsamic Vinegar of Modena (''aceto balsamico di Modena''). It was added to the PGI list in 2009.<ref name="Disciplinare"/>

They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar (at least 10%), and caramel (at most 2%) to stabilize the color.<ref name="Disciplinare">{{Cite web|url=https://ec.europa.eu/agriculture/eambrosia/geographical-indications-register/details/EUGI00000013772|title=eAmbrosia - Aceto Balsamico di Modena |publisher=ec.europa.eu}}; Specifically, the product specification "Disciplina dell’utilizzo della Indicazione Geografica Protetta Aceto Balsamico di Modena" in it_0005_0430_spe_it_o.pdf</ref> PGI status requires a minimum ageing period of two months in wooden barrels, rising to three years when labelled as invecchiato ('aged'). The standard mandates a number of acceptable cultivars ([[Lambrusco]], [[Sangiovese]], [[Trebbiano]], [[Albana (grape)|Albana]], [[Ancellotta]], [[Fortana]], [[Montuni]]) for the making grape must from. The must can either be cooked or concentrated some other way. Vinegar that has been aged for at least 10 years also needs to be included in the product, though there is no minimum amount prescribed.<ref name="Disciplinare"/>

As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.

===Italian ''condimenti'' that used the term balsamic===
[[File:Aceites Balsámicos.jpg|Italian "Carandini" brand balsamic glaze with the PGI, sold in Mexico|thumb]]
''Condimento'' ('dressing') balsamic vinegars may be labeled as ''condimento balsamico'', ''salsa balsamica'' or ''salsa di mosto cotto''. For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO.

''Condimento'' balsamic vinegar may be made in any of the following ways:

* Made by producers of both Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, by using the PGI or PDO as an ingredient. For those products, the use of the PGI and PDO as an ingredient must be clearly reported, i.e. "glaze with Aceto Balsamico di Modena IGP". The Consortium must approve the label and the use of the PGI's/PDO's name.
** A common product is a "balsamic glaze", with added sweetener and thickener to artificially simulate the sweetness and thickness of the aged ''aceto balsamico tradizionale di Modena''.
* Made by the same method as the vinegars, but by Italian producers outside Modena and Reggio Emilia provinces and not made under consortium supervision. No reference to the PDO/PGI can be made for those products, and they cannot use the geographical names Modena or Reggio Emilia.

As there are no official standards or labelling systems to designate ''condimento'' balsamic vinegar, it can be hard to tell their quality based on the packaging alone.<ref name="Taunton-Elixir">{{cite magazine
| url=https://www.finecooking.com/article/balsamic-vinegar-is-italys-famed-elixir
| title=Balsamic Vinegar is Italy's Famed Elixir
| last=Bertolli
| first=Paul
| magazine=Fine Cooking
| publisher=[[Taunton Press]]
| date=January 2000
| issue=36
| access-date=2022-08-29
| archive-date=2017-05-01
| archive-url=https://web.archive.org/web/20170501183535/http://www.finecooking.com/articles/balsamic-vinegar-famed-elixir.aspx
| url-status=dead
}}</ref>

===Comparison===
From a legal point of view, TBV is categorized as a "food condiment", while BVM is a "wine vinegar". BVM can be produced without a lengthy aging period, whereas TBV gains its particular features during a long aging period fixed by law at no less than 12 years. TBV is the only condiment in the world produced starting from cooked grape musts without the adding of other substances,<ref name=VinegarWorld>Vinegars of the World. L. Solieri and P. Giudici P. Eds. Springer-Verlag Italia S.r.l. (Milan, Italy)</ref> whereas BVM is a blend of concentrated grape musts, wine vinegars, and [[caramel]] (optional). 
{| class="wikitable"
|-
! 
! Traditional balsamic vinegar
! Balsamic vinegar of Modena
! Thickened balsamic ''condimenti''
|-
! colspan="4"|Production
|-
| Starting materials
| Cooked must from grapes harvested in Modena or Reggio Emilia provinces of permitted vine cultivars.<br>Must cannot be sulphitated.
| Concentrated grape musts, wine vinegar and optional caramel (max 2% [[Mass fraction (chemistry)|w/w]]) - the basis of vineyards ampelographic is imposed by law, but the permitted vines can grow outside the Modena province.<br>Concentration can be done by cooking or another method. Must may be sulphitated, with a maximum amount of residual sulfite specified.
| Commonly contains starting materials similar to BVM, with added thickeners such as modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob seed, etc. are always added).
|-
| Making procedure
| Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The overall procedure is carried out on a small scale.
| Mix of the starting materials, facultative maturation in an unspecified number of wooden containers, and bottling. The overall procedure is carried out on an industrial scale.
| Mix of the starting materials and packaging. The procedure is carried out at industrial scale. 
|-
| Legal aging
| The residence time of the product inside the set of barrels is determined by the refilling and withdrawing procedure. The minimum aging time is no less than 12 years.
| The minimum aging time is no less than 60 days.
| No minimum limit for aging.
|-
! colspan="4"|Distribution
|-
| Bottling
| The product is sealed inside the patented 100&nbsp;mL glass bottle
| The product is sealed inside various types of bottles (minimum 250&nbsp;mL of capacity) or single-dose plastic packages (maximum 25&nbsp;mL)
| The product is sealed inside various types of packages of different capacity
|-
| Pricing<ref>http://www.twenga.it - April, 2010</ref>
| Ranging between 40 and 250 euros
| Ranging between 2 and 40 euros
| Ranging between 2 and 350 euros
|-
! colspan="4"|Characteristics
|-
| Minimum density
| TBVM 1.24&nbsp;g/mL - TBVRE 1.20&nbsp;g/mL  The relatively high density is the result of the water evaporation during the long aging period.
| 1.06&nbsp;g/mL - Higher density values depend on the degree of grape must concentration.
| Not required: Higher density values are possible as a function of recipes.
|-
| Minimum of total acidity
| TBVM 4.5&nbsp;g/100&nbsp;g - TBVRE 5&nbsp;g/100&nbsp;g of acetic acid equivalent, the acetic acid is biologically produced in the early stages of making procedure, then it concentrates during aging.
| 6&nbsp;g/100&nbsp;g of acetic acid equivalent. The acetic acid comes from both the starting ingredients or from aging (a wide range of must-to-vinegar ratios are admissible).
| Not required
|-
| Colour
| Dark brown, limpid and bright, color is determined by nonenzymatic browning reaction of sugars starting on grape must cooking stage and progressing during aging.
| Dark brown, limpid and bright, brown colour can be enhanced by added caramel (E150d) 
| Dark brown, limpid and bright, brown colour can be enhanced by added caramel (E150d) 
|-
| Viscosity
| The viscosity of TBV is mainly affected by the amount of the high molecular weight [[melanoidin]], a heterogeneous class of biopolymers that form and accumulate during the ageing process.<ref name=MWD>Falcone, P.M.; P. Giudici. (2008). Molecular Weight and Molecular Weight Distribution impacting Traditional Balsamic Vinegar ageing. Journal of Agricultural and Food Chemistry; 56(16); 7057-7066</ref>
| Viscosity is lower than TBV ones, although it can be enhanced by adding caramel.
| The flow properties are very similar to the TBV ones, but they originate from the adding of thickeners.
|-
| Sensory evaluation
| It is a prerequisite for their commercialization. Sensory panels are long-time, trained judges, but sensory procedures are not standardized, often leading to irreproducible scores.<ref>Giudici, P.; Falcone, P.M.; Scacco, A.; Lanza, M.C. (2009). Analisi Sensoriale dell’Aceto Balsamico Tradizionale. Industrie delle Bevande, 38:27-42</ref>
| Sensory characteristics defined in standard. Evaluation procedure not specified.
| Not required
|-
|}

Note: there is no standard for ''condimenti'' thickened to emulate TBV. As a result, the characteristics provided here are typical rather than required.

== Unprotected types ==
=== Italian ''condimenti'' that do not use the term balsamic ===
There are also ''condimenti'' that do not use the term balsamic and hence implying even less about their method of production. The more balsamic-like products may be made by a producer of the PGI and the PDO inside Modena and Reggio Emilia provinces using a method similar to the vinegars, but not falling into the definition of either the PDO/PGI and not under consortium supervision. Examples can include a premium vinegar made from pure grape must (not a PGI because wine vinegar is required in the PGI)<ref>{{cite web |title=Condimento Oro Acetomodena Balsamic |url=https://goodmansionwines.com/shop/vinegar/condimento-oro-acetomodena-balsamic/ |website=Good Mansion Wines}}</ref> to so-called "white balsamic" ({{lang|it|Condimento Bianco}}, made to have a similar taste with a lighter color).<ref>{{cite web |title=What's the Deal With: White Balsamic Vinegar? |url=https://www.thekitchn.com/whats-the-deal-9-12683 |website=Kitchn |language=en}}</ref>

=== Non-Italian balsamic vinegars ===
Furthermore, non-Italian producers may produce products made by the same method as the vinegars, not made under consortium supervision. No reference to the PDO/PGI can be made for those products, and they cannot use the geographical names Modena or Reggio Emilia. However, because they are made outside of Italy, they are free to use the term "balsamic vinegar".

Inside of the EU, Germany and Greece both has established productions of balsamic vinegars. As a result, they opposed the original application of [[balsamic vinegar of Modena]] IGP until it was clarified that they will still be allowed to use the term "balsamic vinegar".<ref>{{cite web |title=COMMISSION REGULATION (EC) No 583/2009 of 3 July 2009 entering a name in the register of protected designations of origin and protected geographical indications [Aceto Balsamico di Modena (PGI)] |url=https://www.consorziobalsamico.it/wp-content/uploads/2016/11/IGP-ABM-583-09-EN2.pdf |quote=(10) It appears that Germany and Greece did not refer to the entire name, i.e. ‘Aceto Balsamico di Modena’ in their objections regarding the generic nature of the name proposed for registration, but only to some elements of it, namely the words ‘aceto’, ‘balsamico’ and ‘aceto balsamico’, or to translations thereof. However, protection is granted to the term ‘Aceto Balsamico di Modena’ as a whole. Individual non-geographical components of that term may be used, even jointly and also in translation, throughout the Community, provided the principles and rules applicable in the Community’s legal order are respected.}}</ref> Greece also tried unsuccessfully to obtain a geographic indication of their local balsamic vinegar after the acceptance of the IGP.<ref>{{cite web |title=Tutela del balsamico di Modena Sull'aceto è scontro Italia-Grecia |url=https://www.italiaatavola.net/articolo.aspx?id=20037 |website=Italia a Tavola |language=it}}</ref> In 2019, the European Court of Justice confirmed the protection on the PGI does not extend to the individual words of ''balsamico'' and ''aceto''. As a result, producers in these countries remain free to use the words, so long as the product does not deceive the customer as to the origin of the product when the name is taken as a whole.<ref>{{cite web |title=German balsamic vinegar – The protected geographical indication (PGI) Protection is granted to the term "Aceto Balsamico di Modena" as a whole - CERHA HEMPEL Rechtsanwälte GmbH |url=https://www.cerhahempel.com/blog/food-law/german-balsamic-vinegar-the-protected-geographical-indication-pgi-protection-is-granted-to-the-term-aceto-balsamico-di-modena-as-a-whole |website=www.cerhahempel.com}}</ref><ref>{{cite web |title=EU COURT RULES THAT 'BALSAMICO' AND 'ACETO' ARE NOT PROTECTED BY PROTECTED GEOGRAPHICAL INDICATION — Food Compliance International |url=https://foodcomplianceinternational.com/industry-insight/news/1265-eu-court-rules-that-balsamico-and-aceto-are-not-protected-by-protected-geographical-indication |website=foodcomplianceinternational.com |language=en}}</ref>

<gallery class="center" widths="200px" heights="200px" caption="Non-Italian balsamic vinegars">
File:Balsamico Kreta PL.JPG|A Greek balsamic vinegar made at [[Agia Triada Monastery]] from aged must
File:Balsamic Vinegar - Product of Greece.jpg|Another Greek vinegar sold in the Czech Republic
File:Turkish balsamic vinegar.jpg|A Turkish balsamic
</gallery>

==Traditional processes==
{{Main|Traditional balsamic vinegar}}
[[File:barrels vinegar.jpg|thumb|Barrels of balsamic vinegar aging]]

Traditional balsamic vinegar is produced from the juice of just-harvested white grapes, typically, [[Trebbiano]] grapes, boiled down to reach a minimum sugar concentration of 30% (brix) or more in the [[must]], which is then fermented with a slow ageing process which further concentrates the flavours. The flavour intensifies over the years, with the vinegar being stored in wooden casks, becoming sweet, viscous, and very concentrated. During this period, a portion evaporates: it is said that this is the "[[Barrel#Angels' share|angels' share]]", a term also used in the production of [[bourbon whiskey]], [[Scotch whisky]], [[wine]], and other alcoholic beverages.

None of the product may be withdrawn until the end of the minimum aging period of 12 years. At the end of the aging period (12, 18 or 25 years), a small portion is drawn from the smallest cask, and each cask is then topped up with the contents of the preceding (next larger) cask. Freshly reduced cooked must is added to the largest cask, and in every subsequent year, the drawing and topping up process is repeated.<ref name="Consorzio">{{cite web
| url=http://www.balsamico.it/
| title=Consorzio Produttori Aceto Balsamico Tradizionale di Modena
| access-date=2010-03-25
| archive-url= https://web.archive.org/web/20100413104746/http://www.balsamico.it/| archive-date= 13 April 2010 | url-status= live}}</ref> This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called [[solera]] or ''in perpetuum''.

==See also==
{{Portal|Italy}}
* [[Balsamic vinegar of Modena]]
* [[Traditional balsamic vinegar]]

==References==
{{Reflist}}

==External links==
{{Commons category}}
* [http://www.consorziobalsamico.it/?lang=en Consortium for Protection of Balsamic Vinegar of Modena]
* [http://www.balsamicotradizionale.it/consorzio.asp Consortium for Protection of Traditional Balsamic Vinegar of Modena]

{{Condiments}}
{{Salad dressings}}
{{Vinegar}}
{{Authority control}}

[[Category:Italian cuisine]]
[[Category:Modena]]
[[Category:Reggio Emilia]]
[[Category:Salad dressings]]
[[Category:Vinegar]]