Vinegar is one of the main ingredients of Italian cuisine. We can find it as white wine vinegar, red wine vinegar, apple vinegar, but the most valuable ones are definitely the Balsamic Vinegar of Modena and the Balsamic Vinegar of Reggio Emilia. The difference between Dop and PGI balsamic vinegar is both in the ingredients and in the processing and processing times.
The first, to have the PDO mark, must be produced only with cooked grape must and after being cooked at 30 ° C it must age in wooden barrels for at least 12 years.
The IGP brand is made with must and wine vinegar left to mature for at least 2 months.