Balsamic Vinegar

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!

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