Le Terre del Balsamico: Safeguarding the Culture of the Balsamic Vinegar of Modena

Welcome to the world of Balsamico Vinegar of Modena, that unique vinegar with its tangy-sweet flavors famously part of Italian foods… especially drizzles on a fresh plate of milky mozzarella and juice red tomatoes, currently being highlighted in a project entitled “Le Terre del Balasamico” – a secondary consortium created to enhance the value of Balsamic of Modena PGI and Traditional Balsamic Vinegar of Modena PDO.

A true nonprofit recognized under the Italian Civil Code possessing legal recognition, the consortium can carry out activities as well as take initiatives and commitments autonomous from the action of the individual consortiums – the one that is being formed between the two existing consortiums.

Le Terre del Balsamico

Le Terre del Balsamico will have as its object the safeguarding, dissemination, and coordinated enhancement and promotion of the two PDO and PGI productions and their common territory, as well as the consolidation of the reputation and image of the aforementioned appellations, the development of new business opportunities two symbolic products of Modena and Italian agribusiness.

Representing the constituting entity – which will not be a Consortium for Protection but a Consortium technically understood in light of the relevant civil law provisions – the President of the Consortium for the Protection of Traditional Balsamic Vinegar of Modena Enrico Corsini and the President of the Consortium for the Protection of Balsamic Vinegar of Modena Mariangela Grosoli, respectively appointed President and Vice-President of Le Terre del Balsamico, will represent the entity.

Protecting the Tradition and the Future of the Balsamic Vinegar of Modena

“The general and strategic objectives of the project,” explains Enrico Corsini, “are to safeguard, disseminate and enhance the two productions and their history, culture, and tradition, as well as to enhance the territory through the creation and development of a specific connection with the production fabric of Balsamic. A prominent role will then be reserved for scientific research and training of operators, in the direction of constant improvement of production processes and organization, and will be an important support for the development of the issues of ecological transition and economic and environmental sustainability.”

“The initiative was undertaken jointly by the two Protection Consortia,” says Mariangela Grosoli, “and through this new entity the two entities will work together for the good of the products and the territory, creating business opportunities for operators and increasing the spread of knowledge and awareness through joint communication and promotion actions. 

But the real success of this project, which sees the producers of Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO united for the first time, is the sign of an important change of culture, a historic turning point for the territory and stands as an example for all those who care about the future of the cultural and human, as well as economic and social heritage of the lands of Balsamic.”

Aceto Tradizionale di Modena DOP

Aceto Balsamico di Modena IGP

Le Terre del Balsamico: Safeguarding the Culture of the Balsamic Vinegar of Modena

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