Meet Giusti, a 400-Year-Old balsamic vinegar empire.
The difference is this: in order for balsamic vinegar to be designated as “DOP,” aka Denominazione di Origine Protetta, it must be made from cooked grapes and nothing else. The grapes must mature naturally through a long and slow acetification process.
The other certification to look for is “IGP,” which translates to a product with “protected geographical indication,” and means that the vinegar must be produced and bottled in Modena, Italy. The standards for IGP balsamic aren’t as stringent as that for DOP balsamic vinegar, but you’re still going to get a very good product that follows strict quality standards and traditional methods.
The third type of balsamic product, the one that makes me run in the other direction, is “balsamic condimento,” which includes any balsamic product that doesn’t meet DOP or IGP standards. Some might taste delicious, but these are the least regulated forms of balsamic so you won’t know exactly what’s inside the bottle. Many of them have additional flavorings, sweeteners, and additives to mimic the flavor of DOP or IGP balsamic. But once you taste the real stuff, you won’t want to go back.
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