Balsamic vinegar is generally referred to as a thick and creamy condiment or syrup by consumers who do not seem to have a clear idea of what it is. There is a variety of products that bear no resemblance to the original and authentic balsamic vinegar, to the point of wreaking havoc on the mind of buyers, who are unable to select what they really need.
In some cases, balsamic vinegar products contain only a fraction of balsamic vinegar or look, smell and taste completely different from the authentic balsamic. To help consumers identify what they really want and need, some of the most popular and safest varieties of balsamic products are described below.
How many types of balsamic vinegar are there?
As we have already explained in this article on the origin of the name of this world-famous condiment, balsamic vinegar has been produced for centuries exclusively in the Italian provinces of Modena and Reggio Emilia, located within the northern region of Emilia Romagna.
Considering such a small area and the strict processing method applied, only three types of traditional balsamic vinegar are officially approved by the European Community and accepted by the community of balsamic vinegar experts:
- Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin), also abbreviated to ABTM and sometimes referred to as Modenese balsamic vinegar or balsamic vinegar Modenese.
- Traditional Balsamic Vinegar of Reggio Emilia PDO (Protected Designation of Origin), also abbreviated to ABTRE and sometimes referred to as Reggio Emilia balsamic vinegar.
- Balsamic Vinegar of Modena PGI (Protected Geographical Identification) also abbreviated to ABM and sometimes referred to simply as balsamic vinegar.
Both Traditional Balsamic Vinegar of Modena PDO and Traditional Balsamic Vinegar of Reggio Emilia PDO are bound to the land where they were generated centuries ago and still produced today under the banner of purity and genuineness.
As described in this section on traditional balsamic vinegar processing methods, traditional balsamic vinegar is packaged in a small bottle, designed in 1987 by Giorgetto Giugiaro, one of the greatest automobile designers of the 20th century. This cruet-shaped container is made of thick, clear glass and has a standard capacity of 100 ml (3.38 fl oz). The older the balsamic vinegar ages, the more expensive it becomes, reaching a considerably high price in the case of traditional balsamic vinegar aged over 25 years. In addition to all the processing and aging of the must that generates traditional balsamic vinegar of Modena, bottling and labeling are also carried out within the production area by specialized and licensed packers.
Based on the characteristics of Balsamic Vinegar of Modena PGI shown in this dedicated session, balsamic may also contain some wine vinegar and caramel. Unlike the traditional version of balsamic vinegar, the modern version is also bottled outside the production area and packaged in various types of multi-purpose containers, including single-use, plastic sachets used in restaurants and diners.
Balsamic Vinegar of Modena PGI should cost less than Traditional Balsamic Vinegar of Modena PDO. So, when in doubt, keep in mind that when it comes to authentic balsamic vinegar, quality, age and price are always above average.
What are the different types of balsamic dressing?
The centuries-old tradition of authentic balsamic vinegar has been partly channeled in a variety of products being perceived as more modern, versatile, and inexpensive. These products are mostly made by producers of traditional balsamic vinegar who wish to meet, quickly and profitably, the emerging demand of an ever-expanding market.
Below, the best-selling varieties of balsamic products in Italy and other countries are described:
- Balsamic glaze (or cream)
- Balsamic condiment (or dressing)
- White balsamic vinegar
- Other varieties of balsamic products generically referred to as “aged”, without any reference to the city of “Modena”, or to PGI (Protected Geographical Identification) certifications.
Balsamic glazes (or creams)
Balsamic glazes and creams are made from the Balsamic Vinegar of Modena PGI, which is cooked with other ingredients, until it reaches the thickness of a sweet and viscous cream, used to garnish dishes and enhance their flavor. Balsamic glazes can be flavored with fruity essences since their recipe is not bound by any specifications and each producer can make their own version.
Balsamic glazes and creams are often mistaken for Balsamic Vinegar of Modena, which is only one ingredient. Originally, balsamic creams were prepared in home kitchens, by heating and stirring homemade balsamic vinegar until it thickened into a creamy syrup. Today, a richer variety of commercial balsamic products are made and marketed by traditional vinegar makers with long experience and know-how.
→ More details on balsamic glazes and creams can be found in this article.
Balsamic condiments
The variety of products that fall under the category of so-called “balsamic condiments” includes countless types of dressings and condiments made with various portions of Balsamic Vinegar of Modena PGI, added to unaged cooked must, wine vinegar, caramel, thickeners, coloring agents, glucose, fructose, and some fruity flavors.
As with glazes and creams, the recipes of balsamic condiments are not subject to any production specifications and restrictions. These condiments are therefore reasonably cheap, often packaged in squeezable plastic bottles, and have different flavors. They are considered as an “entry level” condiment for novice consumers who are not yet familiar with real balsamic vinegar and need an appealing reason to try new flavors.
→ Read this article to learn more about balsamic condiments.
White balsamic
This variety of balsamic vinegar is better known as “white condiment”, although it is different from the authentic Balsamic Vinegar of Modena which has a dark brown color. White balsamic vinegar still comes from the same land and the same vinegar-making tradition as Balsamic Vinegar of Modena, with similar ingredients such as wine vinegar and grape must, which of course is white.
In this section on white balsamic vinegar, we clarify that the term “balsamic” refers only to the cooking of white grape must, from which this variety of product is obtained.
Other varieties of balsamic products
Other varieties of balsamic products have been invented by creative producers and are not traceable to any Protected Geographical Identification (PGI) standard. Therefore, even if the adjective “aged” appears on their labels, it seldom refers to a quality condiment, as is the case of all those products that are called “balsamic vinegar” without bearing any reference to the city “of Modena” or any other certified trademark.
Unfortunately, today the market is saturated with all sorts of ambiguous balsamic products that confuse consumers’ ideas and decrease the turnover of official producers. This detrimental trend is confirmed by the increasing amount of counterfeit balsamic vinegar sold each year instead of real balsamic vinegar, the production of which undoubtedly meets higher quality and health standards.
Variety of products below average quality
The incredible variety of Italian food and wine products, which are known and famous all over the world, has led some unscrupulous and unethical producers to launch fraudulent and shoddy versions of the original products, thus generating a considerable mistrust towards truly Made in Italy.
This distrust is also fueled by some important aspects, such as:
- Geographical distance
- Poor information
- The deceptive phenomenon of Italian Sounding
Geographical distance
Those who were born and live far from the geographical areas where some typical food or wine products originated have a harder time understanding their background, basic traditions, and enduring connection to a particular area. This gap, fostered by geographical distance and a different mindset and food culture, is one of the main reasons why most people struggle to understand the difference between an authentic and a counterfeit balsamic vinegar.
Poor information
Consumers are often suspicious of foods they are unfamiliar with or have never tried before. To win their trust and motivation to consume authentic quality balsamic vinegar or fine balsamic vinegar products, they need to understand what these products are made of, where and how they are produced and what benefits they bring to their diet and well-being. A good place to start is a clear and detailed label, supported by useful and up-to-date details and contents to be disseminated on digital channels.
What is the Italian sounding phenomenon?
A considerable distrust often stems from the now well-known phenomenon of Italian Sounding, a widespread, deceptive practice whereby some non-authentic and fake food products are given names that lead back to the original Italian delicatessen, with the aim of persuading consumers to buy them (as it often happens to Parmesan, mozzarella cheese, Bolognese lasagna or pizza margherita, just to name a few). Even the authentic Balsamic Vinegar often falls under the blows of the Italian Sounding strategy, and this occurs whenever a bottle of the so-called “balsamic vinegar”, without any reference to the PDO or PGI certifications, is confused with an authentic product, due to an unlikely reference to the “Made in Italy” logo or a remotely Italian name, ideally referred to as “balsamic vinegar”.
To counteract the deception of Italian Sounding and fill the gap of misleading advertising and ambiguous labels, it is necessary to access quality facts from reliable and up-to-date sources such as official websites and articles focused on agri-food products. Tasting experiences also allow consumers to try and taste the original balsamic vinegar products, to gain greater awareness and understanding of their premium quality.