The beginnings of balsamic vinegar-making date back as far as the 11th century. It was originally used as a healing tonic to remedy all sorts of illnesses. Balsamic vinegar wasn’t considered a food product for hundreds of years.
Balsamic vinegar was so highly treasured that it was even used as a dowry when women got married.
True traditional balsamic vinegar can only be produced in two regions of the world: the Modena and Reggio Emilia regions of Italy. Traditional balsamic vinegar is gluten-free and is high in healthy antioxidants.
Modena Italy’s balsamic vinegar is aged at least 6 to 12 years and some are aged for 50 to 100 years. As could be expected, these vinegars can be quite expensive, some costing over $200 per ounce!