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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. [9]
The adjective balsamic has been used to designate any type of generically aromatic vinegar and products not just obtained from the fermentation of grape must alone. [7] As far as the aging method is concerned, it is very similar to the Solera system used in Spain after the Napoleonic Wars which spread abroad after the second half of the 19th ...
Balsamic vinegar of Modena It is produced according to various recipes. The PGI production regulations leave plenty of leeway, allowing the use of grape must (even if it is not from the provinces of Modena and Reggio Emilia) in percentages between 20 and 90% and wine vinegar between 10 and 80%.
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 ...
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]
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Products which are often solera aged include Sherry, Madeira, Lillet, Marsala, Mavrodafni, Muscat, and Muscadelle wines; balsamic vinegar, Commandaria, some vins doux naturels, [2] and sherry vinegars; Brandy de Jerez; beer; rums; and whiskies. Since the origin of this process is the Iberian peninsula, most of the traditional terminology is in ...
File number EEC/EC/EU Date GUCE/GUUE Region Province 1 Abbacchio Romano: PGI Fresh meat (and offal) Reg. CE n. 507 of 15.06.09 GUCE L. 151 of 16.06.09 Lazio: Rome, Frosinone, Viterbo, Latina, Rieti 2 Acciughe sotto sale del Mar Ligure [Wikidata] PGI Fresh fish, molluscs, and crustaceans and products derived therefrom Reg. CE n. 776 of 04.08.08