Balsamic vinegar

The original traditional product, made from a reduction of cooked grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia, since the Middle Ages. The name "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia" is protected by both the Denominazione di Origine Controllata and the European Union's Protected designation of origin. Traditional balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularising it in Britain and North America (where it was largely unknown until the 1980s)

Balsamic vinegar of Modena (Italian: aceto balsamico) a modern imitation of the traditional product, is today widely available and much better known. This is the kind commonly used for salad dressing together with oil.

Gold line of Toschi balsamic vinegar

The apex of Toschi's production: black gold. Naturally it has the white CCP seal. Aged for at least three years in small barriques, this is indeed a very noble product. Ideal for those who love unique pleasures and flavours. Complete with a special dropper spout in cork so it can be measured out more easily. We recommend it in haute cuisine: all you need is a drop.