The story of the Giusti family and balsamic vinegar begins in the early 16th century, when Giovanni Giusti obtained a licence to produce and sell vinegar condiments. Inheriting his ancestors’ expertise, Giuseppe Giusti did not write down this unique vinegar recipe until 1863. Unlike ordinary vinegar, which comes from an alcoholic liquid, balsamic vinegar is produced directly from grape juice. The must of grapes, grown for centuries in the Modena region, is cooked in open containers over direct heat. It is then decanted into precious wooden barrels, some of which have been in use since the 17th century. It slowly turns to vinegar according to complex natural fermentation and oxidation processes. In the tranquillity of the vinegar factory, the balsamic vinegar concentrates all its flavours to produce an intense, glossy, dark brown vinegar with a syrupy but liquid texture and a highly distinctive fragrance.
In cold dishes, a few drops are enough to enhance vinaigrettes, sauces and marinades and flavour artichokes or strawberries. It also adds fragrance to veal livers and escalopes of foie gras before serving.