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After World War II, the economic boom led some producers, like 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.
As a consequence, the mean age of vinegar can be calculated as the weighted residence time of the different aliquots of vinegars introduced through the years. A theoretical model has been recently developed to estimate the mean age of TBV requiring refilling, withdrawn, and casks volumes as input data. [ 12 ]
Withdrawal and refilling, as used in making Traditional Balsamic Vinegar, are not used; the ingredients, once mixed, must be kept in wood containers for a duration of at least 60 days. If the product is kept there for 3 years or more it is labeled "invecchiato" (aged). The Balsamic vinegar of Modena gained the PGI label on 3 July 2009. [1]
Vinegar has been making a lot of noise over the past couple of years for a number of reasons, ranging from the apparent novelty of drinking vinegar to its health benefits, which include weight ...
Balsamic vinegar is an aromatic, aged vinegar produced in the Modena and Reggio Emilia provinces of Italy. The original product — traditional balsamic vinegar — is made from the concentrated juice, or must, of white Trebbiano grapes. It is dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made ...
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The origin of the product is only one of the criteria for use of the protected terms: the product must also meet various quality criteria. The label "Traditional Specialities Guaranteed" (TSG) is a similar protected term which does not impose any restrictions on the geographical origin of the product. [citation needed]
Balsamic vinegar of Modena became a protected geographical indication under EU law in 2000. [12] [13] [verification needed] The Balsamic Vinegar is a condiment for salad, cheese, strawberries and many other dishes. The practice of cooking the must of grapes can be traced back to the ancient Romans: the so-called sapum was used both as a ...