During my class in Consumer Behavior at the Department of Food and Drug here in Parma, I had the pleasure to host as a guest speaker Andrea Mancuso Morini, Communication and marketing at the Consorzio Tutela Aceto Balsamico di Modena.
Dr. Mancuso Morini, after the Master Degree in International Business and Development, he approached the complex system of quality regimes, first in Rome at AICIG - Associazione Italiana Consorzi Indicazioni Geografiche (Italian Association of Consortia for Geographical Indications), and then in Grosseto, at Consorzio Tutela Pecorino Toscano DOP.
During his seminar, Dr. Mancuso Morini explained the complex system behind the commercialization of two icon food products of the Italian food heritage: the Aceto Balsamico di Modena IGP and Aceto Balsamico Tradizionale di Modena DOP.
The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a slow vinegarization process, through natural fermentation and progressive concentration through very long ageing in a set of barrels made drom different types of wood, and without the addition of any flavorings. The vinegar has a dark brown, limpid and bright color and it shows its identity in a balanced and smooth syrupiness. Its aroma is sharp, distinctive and complex, with a strong yet pleasant and harmonious level of acidity.