Today in Reggio Emilia a millenary traditions make possible the production of an elixir vinegar that has been considered for many centuries an authentic balsam for spirit and body.
Appreciated right from the antiquity for flavouring meats and vegetables and an ever-present in Greek and Roman diet, it has been documented for the first time around year 1000 A.D. in the biography of Matilde di Canossa
Donizone, a monk who wrote a biography of the "Great Countess", testifies that in 1046 Bonifacio, father of Matilde di Canossa, upon a specific request of the Emperor Henry III, sent a barrel of balsamic vinegar ("that vinegar, that you make very special") to him in Piacenza.
And he did not send it in a simple way: the product was delivered on a carriage pulled by oxen, contained in a barrel made of solid silver.
It is also said that Albert, Viscount Duke of Mantova, second in Bonifacio in the rank of power at the time, tried to counterbalance the importance of the gift of his superior, by sending "hundreds of horses with their linings" to the same Emperor.