Where it is produced

To speak today about the traditional balsamic vinegar of the Pedroni family means returning to a time of customs and methods that have reached us preserved within the same family, passed down from generation to generation with devoted passion.It is therefore inevitable to look back and examine how much authenticity still remains today in their ancient tradition of “balsamic” vinegar making.

choice of grapes

And so, in order to proceed methodically, let us first focus our attention on the raw material chosen for the production of this balsamic vinegar: the grape, specifically the “Trebbiano di Spagna,” considered since ancient times to be a grape of the highest quality. The Pedroni family’s choice was therefore precise and carefully considered.

The memory of this grape variety clearly re-emerges in the 1600s. From its country of origin it was called “di Spagna” (“of Spain”); once imported and planted in these lands, it found a favorable habitat and from that moment began telling its story of aromas and sweetness.

The credit belonged to the Duke of Modena, Francesco I d’Este, who in 1638, returning from Spain, brought back with him — in addition to the honor of the “Order of the Golden Fleece” — around one hundred vine cuttings from a grape variety whose final product he had greatly appreciated: a lively, fragrant, and savory white wine that reminded him of the familiar “Trebbiano” cultivated across the hills and plains of his Italian domains. He wished to attempt its transplantation, and the experiment succeeded. It was immediately named “Trebbiano di Spagna.” Those cuttings came from the most prestigious wine-producing area of Spain: the region of Jerez, and more precisely — as fate would have it — from the town of Trebujena.

This “Trebbiano” worked wonders. Rich in sugar content, with irregularly shaped clusters and berries, it possessed characteristics that quickly made it stand out. Yet it had one serious flaw that later compromised its survival: it was extremely vulnerable to disease and could never guarantee consistent production.

the family passion

After the Second World War, this grape variety could practically be considered extinct in the province of Modena. Nevertheless, a few “islands” of resistance survived. Among them, as a true historical testimony, was a small vineyard in Rubbiara di Nonantola. Italo Pedroni inherited it from his ancestors together with the old tavern. Within him lived again the ancestral passion for balsamic vinegar, and he understood the importance that vineyard held for the family vinegar cellars: a small vineyard, partly ruined but authentic, stretching its ancient vines just outside the windows of the house.

And so he restored it, cared for it, and brought it back to life. Slowly, he even managed to expand it somewhat, and with those grapes he continued producing a marvelous cooked must, the essential nourishment for his small barrels and for the balsamic project itself.

That must — possessing the sweetness of the sky and the thoughtful richness of the earth — was then placed into the ancient barrels which, interestingly, the family ancestors had already selected for their specific woods: oak and chestnut. A combination fully justified by the perfection of the final result.

This vinegar cellars has in fact received numerous awards in the rigorous annual competitions organized by the Consorteria of Spilamberto, dedicated to recognizing the finest balsamic vinegar produced within the territory of the ancient Este domains. At the same time, it reflects that precise personal taste and those particular choices that every producer feels compelled to adopt in the careful management of their own vinegar loft. In this too lies the extraordinary charm of balsamic vinegar: each producer feels it as uniquely their own, thanks to those special methods jealously preserved and passed down within the same family from generation to generation.

Tips for using Traditional Balsamic Vinegar of Modena

The Traditional Balsamic Vinegar of Modena is a stubborn ‘individualist’ by vocation and by deliberate choice. Therefore, it is best discovered by tasting it first from the tip of a spoon. Each time, one perceives its harmony and roundness together with its acidic component. And after this declaration of character, one may decide whether to use it, for example, on a veal scallop or on a fresh salad.

SECRETS OF BALSAMIC VINEGAR IN THE KITCHEN

There are, however, certain “rules,” dictated and recommended by more than a century of experience, according to which balsamic vinegar should almost always be the last ingredient to appear in the sequence of those used in a culinary preparation (with the obvious exception of dressing raw vegetables). In this regard, the optimal order is remembered as: salt, balsamic vinegar, oil. The preciousness of this vinegar has led to a tendency to use it sometimes far too sparingly.

As a general guideline, the quantity to be used is approximately measured as one small tablespoon per person. For special uses, the sensitivity and expertise of the person using it will determine the most suitable dosage.

For cooked dishes, the balsamic vinegar should be added shortly before removing them from the heat, so that there is enough time to flavor the food without dispersing its extraordinary aroma and the complexity of its bouquet. In the case of hot dishes already plated (whether on a serving platter or individual plate), it is good practice to add the balsamic vinegar just before serving, taking care to distribute it evenly.

ADVICE FOR THE DOP PRODUCT

Through its continuous process of evolution, balsamic vinegar presents itself at different stages of “maturation” and “aging,” and therefore with different characteristics.

When its age begins to exceed a quarter of a century, its defining qualities become clearly evident and appreciable: its rich syrupy consistency, its perfectly balanced sweet-and-sour flavor, and its velvety nuances in complete harmony with the distinctive and inimitable aromatic characteristics that belong to it, as required by the standards set by the Master Tasters.

It is truly a miracle of nature and should be used with great care. Use it, then, with devotion. Perhaps even sipping it at the end of a meal. On its own.

Traditional balsamic vinegar should be stored in a glass container. When kept in its small bottle, it requires no special care. Simply close the container carefully (there is no need to “seal” it) and keep it away from substances that emit strong fragrances or pronounced odors, which could contaminate it.