Continuing controversy about balsamic vinegar!

From the pages of today's media 29 June 2016:

Balsamico: wort stranger? "It's a lie»

But often comes from South

The Consortium: "If it happens it is fraud»

AFTER Italian pasta produced Ukrainian wheat, the past with Chinese tomatoes and extra virgin olive oil with olives in Tunisia, a new storm strikes on Italian agrifood excellences. The balsamic vinegar of Modena will be made (even) with cooked Spanish, French or Portuguese. But the conditional is a must. If on the one hand there are manufacturers who report this reality and reveal continuous offers from abroad at bargain prices, the Consortium denies decision. And puts on the table for discussion the numbers. That if ward off the provenance from abroad, They however the fact that the largest amount of raw material used comes from South Italy. «If you really uses cooked stranger this happens outside the law by falsifying documents» puts it clear Federico Desimoni, Director of the consortium that brings together 50 companies in the sector and represents the 98% certified annual production of balsamic vinegar of Modena. Defines fraud a distant possibility, Although impossible "to avoid totally: the controls are still quite strict. We are aware of the offers from the Mediterranean basin, but we exclude that our companies then buy». Consortium numbers leave no room for doubt. The 44.119 tons of concentrated must come to the 48,47% from our region, for the 46,93% from Puglia, for the 3,28% from Sicily and for the 1.32% from Lombardy. «That Emilia-Romagna is not sufficient to satisfy all requests of balsamic vinegar on the market – explains Daniels – but even a very small percentage comes from other States». What he admits to be used wine vinegar instead, «We speak however by around 3%». The Director claims to not be opposed to a labelling in which predict the origin of raw materials, "even if it is not simple because manufacturers would have to change pretty much etiquette in every lot. You'll still think». Waiting to see what will happen, Luca Gozzoli (Grand Master of the Coterie of traditional balsamic vinegar) urges consumers: "They must learn to read labels. I know some talented producers that specify, Although not required, the origin of the raw materials and meet perfectly the tradition». Who wants to be a good balsamic vinegar IGP choose this bottle "on which there is more information and therefore no warranties. Today there are fewer alibi than once: you need a cultural leap in the direction of knowledge and awareness».
Balsamic culture
Balsamic culture!