Already in the Middle Ages Modena knew of a grape syrup fermented to vinegar, which, however, was used more for medicinal purposes in pharmacies than for pleasure.
Today the Aceto Balsamico Tradizionale di Modena is one of the most famous culinary products of Emilia Romagna - and the centre of an annual festival.

The two-day event is organised under the auspices of the Consortium, which represents around 270 family businesses that, as hundreds of years ago, still produce the precious vinegar by hand exclusively from the fruits of the Trebbiano grape.

Some of them will show the visitors the many elaborate production steps, explain the temperature at which the must has to be cooked, when oak and mulberry barrels are used and why.
And of course the valuable product can also be tasted: Pure or in one of the many specialities prepared by chefs during the Festival.

Historical parades through the old town of Modena - dedicated to the Lombards in 2016 - are on the programme, as are show fights, children's workshops, concerts, markets with regional products and street art.
Who likes to visit the local vinegar museum - free admission.