71:" would have strongly damaged their national production, that has been legalized for five years. They emphasized that the words "vinegar" and "balsamic", as generic terms, were not amenable to protection. They made known that they would have voted for the PGI label only in exchange for recognition of their right to use words "balsamic vinegar" by Italy. Also, France opposed, especially for the fact that the denomination "Balsamic Vinegar of Modena" would not have had a reputation distinct from that of the '"Traditional Balsamic Vinegar of Modena", which would mislead the consumer.
644:
40:(PGI) condiment from Italy. It is produced according to various recipes. The PGI production regulations leave plenty of leeway, allowing the use of grape must (even if it is not from the provinces of Modena and Reggio Emilia) in percentages between 20 and 90% and wine vinegar between 10 and 80%. The use of caramel is allowed, up to 2%. Reading the tag can provide useful information on the ingredients used and the processing methods. Withdrawal and refilling, as used in making
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141:
74:
After three years of disputes, on 3 July 2009, the
European Commission put the balsamic vinegar of Modena in the register of protected geographical indications, with unanimous vote – apart from the "technical" abstention of France". Right after the protection of the EU in 2009, Greece tried to use a
128:
and it has the task of verifying compliance with the del
Disciplinary of Production throughout the production process and the validity of the organoleptic properties of the Balsamic Vinegar before it is put on the market. Each lot intended for bottling (reserved only to authorized and certified
75:
technical norm of the EU – unaware of the geographical protection procedures – to obtain recognition of the definition of "greek balsamic vinegar", confirming the attractiveness of a market which at the time was worth around 400 million Euros per year.
44:, are not used; the ingredients, once mixed, must be kept in wood containers for a duration of at least 60 days. If the product is kept there for 3 years or more it is labeled "invecchiato" (aged). The Balsamic vinegar of Modena gained the
37:
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22:
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was born, at the initiative of the largest and oldest manufacturers, for the valorization of the product, its defense, and diffusion worldwide. In 1998 the name was changed to
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1507:
41:
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Upon submission of the application by Italy, Germany and Greece raised the objection that the protection of the expression "
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116:, that together with the other two consortia was the promoter of the recognition request of the PGI by the European Union.
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91:, while keeping the statute unchanged. The consortium mark has been used since January 1999.
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label on 3 July 2009. The requirements for the much more expensive
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centers) must meet the respect of the
Disciplinary of Production.
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Lastly, between the enforcement and promotion bodies, there's the
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200:"L'indicazione Geografica Protetta all'aceto balsamico di Modena"
168:
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The independent certification body is directly nominated by the
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481:
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339:
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140:
750:
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114:
Comitato
Produttori Indipendenti Aceto Balsamico di Modena
100:
Consorzio
Produzione Certificata Aceto Balsamico di Modena
1170:
1000:
55:
are different and more restrictive; it must contain only
1635:
Italian products with protected designation of origin
136:
126:
248:"Nasce Consorzio Tutela Aceto Balsamico Modena Igp"
1616:
102:brought together some of the biggest producers.
105:In 2013 those two Consortia joined to form the
277:
204:Associazione Stampa Agroalimentare Italiana
96:Consorzio Filiera Aceto Balsamico di Modena
85:Consorzio Tutela Aceto Balsamico di Modena
284:
270:
107:Consorzio Tutela Aceto Balsamico di Modena
62:
20:
1617:
265:
89:Consorzio Aceto Balsamico di Modena
59:and be aged for at least 12 years.
13:
1061:Halford Leicestershire Table Sauce
14:
1646:
642:
230:"Tutela del balsamico di Modena"
153:
139:
119:
38:protected geographic indication
1508:Accompaniments to french fries
291:
240:
222:
192:
181:
98:name adopted in 2010 from the
1:
174:
78:
53:Traditional Balsamic Vinegar
42:Traditional Balsamic Vinegar
7:
132:
16:Variety of balsamic vinegar
10:
1651:
1470:Balsamic vinegar of Modena
640:
188:Disciplinare di produzione
30:Balsamic vinegar of Modena
25:Balsamic vinegar of Modena
1625:Cuisine of Emilia-Romagna
1581:
1500:
1450:
1375:
1342:
1257:
1209:
1143:
1048:
886:
878:Watermelon rind preserves
759:
686:Garlic chive flower sauce
651:
322:
299:
1599:Salt and pepper shakers
1297:Mayfair salad dressing
1282:Green goddess dressing
26:
1568:Philippine condiments
1538:Indonesian condiments
1513:Brand name condiments
914:Beurre Maître d'Hôtel
63:Granting of PGI label
24:
1563:Pakistani condiments
1267:Blue cheese dressing
1128:Worcestershire sauce
851:Chicago-style relish
1543:Japanese condiments
1460:Apple cider vinegar
1410:Spicy brown mustard
789:Green mango chutney
309:List of common dips
210:on 27 November 2012
1482:Kaong palm vinegar
1432:Tewkesbury mustard
1161:Crushed red pepper
1144:Spices and powders
887:Spreads and pastes
534:Monkey gland sauce
304:List of condiments
27:
1612:
1611:
1533:Indian condiments
1492:Nipa palm vinegar
1186:Popcorn seasoning
1176:Nutritional yeast
736:Sweet chili sauce
1642:
1465:Balsamic vinegar
1367:Mushroom ketchup
1307:Russian dressing
1287:Italian dressing
1049:Oils and liquids
868:Taba ng talangka
836:Pickled cucumber
646:
524:Mignonette sauce
497:Marie Rose sauce
286:
279:
272:
263:
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255:
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215:
206:. Archived from
196:
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157:
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144:
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69:balsamic vinegar
34:balsamic vinegar
32:is a variety of
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1639:
1615:
1614:
1613:
1608:
1577:
1496:
1446:
1371:
1338:
1322:Thousand Island
1277:Ginger dressing
1272:French dressing
1253:
1205:
1191:Salt and pepper
1139:
1111:Sweet soy sauce
1044:
882:
806:Fruit preserves
761:
755:
671:Chile con queso
647:
638:
318:
295:
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259:
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234:Italia A Tavola
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81:
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17:
12:
11:
5:
1648:
1638:
1637:
1632:
1627:
1610:
1609:
1607:
1606:
1604:Squeeze bottle
1601:
1596:
1591:
1585:
1583:
1579:
1578:
1576:
1575:
1570:
1565:
1560:
1555:
1553:Mustard brands
1550:
1545:
1540:
1535:
1530:
1525:
1520:
1515:
1510:
1504:
1502:
1498:
1497:
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1494:
1489:
1484:
1479:
1474:
1473:
1472:
1462:
1456:
1454:
1448:
1447:
1445:
1444:
1442:Yellow mustard
1439:
1434:
1429:
1427:Tecuci mustard
1424:
1419:
1418:
1417:
1415:Creole mustard
1407:
1402:
1397:
1392:
1387:
1381:
1379:
1373:
1372:
1370:
1369:
1364:
1359:
1354:
1352:Banana ketchup
1348:
1346:
1340:
1339:
1337:
1336:
1335:
1334:
1324:
1319:
1314:
1309:
1304:
1302:Ranch dressing
1299:
1294:
1292:Louis dressing
1289:
1284:
1279:
1274:
1269:
1263:
1261:
1255:
1254:
1252:
1251:
1250:
1249:
1244:
1234:
1229:
1224:
1219:
1217:Carolina style
1213:
1211:
1207:
1206:
1204:
1203:
1198:
1193:
1188:
1183:
1178:
1173:
1168:
1163:
1158:
1153:
1147:
1145:
1141:
1140:
1138:
1137:
1136:
1135:
1133:Tonkatsu sauce
1125:
1120:
1119:
1118:
1113:
1108:
1106:Soup soy sauce
1098:
1093:
1088:
1083:
1078:
1073:
1068:
1063:
1058:
1052:
1050:
1046:
1045:
1043:
1042:
1037:
1036:
1035:
1030:
1020:
1015:
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1009:
1008:
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988:
983:
978:
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657:
655:
649:
648:
641:
639:
637:
636:
631:
626:
621:
616:
611:
606:
604:Teriyaki sauce
601:
596:
591:
586:
581:
576:
571:
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561:
556:
551:
546:
541:
536:
531:
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484:
479:
474:
469:
464:
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454:
449:
444:
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429:
424:
419:
417:Cocktail sauce
414:
409:
404:
403:
402:
397:
392:
387:
382:
377:
372:
362:
357:
352:
350:Bigarade sauce
347:
345:Barbecue sauce
342:
337:
332:
326:
324:
320:
319:
317:
316:
314:List of syrups
311:
306:
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296:
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281:
274:
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15:
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1605:
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1600:
1597:
1595:
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1586:
1584:
1582:Accoutrements
1580:
1574:
1573:Pickled foods
1571:
1569:
1566:
1564:
1561:
1559:
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1554:
1551:
1549:
1546:
1544:
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1529:
1526:
1524:
1521:
1519:
1516:
1514:
1511:
1509:
1506:
1505:
1503:
1501:List articles
1499:
1493:
1490:
1488:
1485:
1483:
1480:
1478:
1477:Black vinegar
1475:
1471:
1468:
1467:
1466:
1463:
1461:
1458:
1457:
1455:
1453:
1449:
1443:
1440:
1438:
1437:Turun sinappi
1435:
1433:
1430:
1428:
1425:
1423:
1422:Sweet mustard
1420:
1416:
1413:
1412:
1411:
1408:
1406:
1403:
1401:
1398:
1396:
1393:
1391:
1390:Honey mustard
1388:
1386:
1385:Dijon mustard
1383:
1382:
1380:
1378:
1374:
1368:
1365:
1363:
1362:Fruit ketchup
1360:
1358:
1357:Curry ketchup
1355:
1353:
1350:
1349:
1347:
1345:
1341:
1333:
1332:Wafu dressing
1330:
1329:
1328:
1325:
1323:
1320:
1318:
1315:
1313:
1310:
1308:
1305:
1303:
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1278:
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1270:
1268:
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1256:
1248:
1247:Salsa criolla
1245:
1243:
1242:Pico de gallo
1240:
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1228:
1225:
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1038:
1034:
1031:
1029:
1026:
1025:
1024:
1023:Yeast extract
1021:
1019:
1016:
1014:
1011:
1007:
1004:
1003:
1002:
999:
997:
994:
992:
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987:
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942:
940:
937:
935:
932:
930:
927:
925:
922:
920:
917:
915:
912:
910:
909:Biber salçası
907:
905:
902:
900:
899:Anchovy paste
897:
895:
892:
891:
889:
885:
879:
876:
874:
871:
869:
866:
864:
861:
859:
856:
852:
849:
848:
847:
844:
842:
841:Pickled fruit
839:
837:
834:
832:
829:
827:
824:
822:
819:
817:
814:
812:
809:
807:
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802:
799:
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794:
790:
787:
786:
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782:
780:
777:
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749:
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742:
739:
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734:
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724:
722:
719:
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714:
712:
709:
707:
704:
702:
699:
697:
694:
692:
689:
687:
684:
682:
679:
677:
674:
672:
669:
667:
666:Baba ghanoush
664:
662:
659:
658:
656:
654:
650:
645:
635:
634:Zingara sauce
632:
630:
627:
625:
622:
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415:
413:
410:
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405:
401:
398:
396:
393:
391:
388:
386:
383:
381:
380:Cheddar sauce
378:
376:
373:
371:
370:Alfredo sauce
368:
367:
366:
363:
361:
360:Buffalo sauce
358:
356:
353:
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343:
341:
338:
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328:
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120:Quality check
117:
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72:
70:
60:
58:
54:
51:
47:
43:
39:
35:
31:
23:
19:
1487:Malt vinegar
1469:
969:Meat extract
949:Liver spread
826:Pepper jelly
760:Pickles and
619:Tomato sauce
594:Tartar sauce
549:Peanut sauce
544:Oyster sauce
517:Miracle Whip
492:Lechon sauce
400:Nacho cheese
395:Mornay sauce
375:Caruso sauce
365:Cheese sauce
251:
242:
233:
224:
212:. Retrieved
208:the original
203:
194:
183:
161:Italy portal
123:
113:
111:
106:
104:
99:
95:
93:
88:
84:
83:In 1993 the
82:
73:
66:
29:
28:
18:
1589:Cruet-stand
1548:Mayonnaises
1528:Fish sauces
1523:Fish pastes
1327:Vinaigrette
1312:Salad cream
1151:Asín tibuok
1091:Salmoriglio
1081:Perilla oil
1066:Mustard oil
929:Coconut jam
919:Chili paste
816:Horseradish
589:Steak sauce
579:Salsa verde
539:Mumbo sauce
412:Chimichurri
407:Chili sauce
355:Brown sauce
147:Food portal
1619:Categories
1558:Hot sauces
1227:Kachumbari
1096:Sesame oil
986:Nut butter
934:Fish paste
873:Tomato jam
858:Sauerkraut
831:Piccalilli
701:Honey dill
676:Duck sauce
574:Salsa golf
529:Mild sauce
502:Mayonnaise
487:Khrenovina
447:Fritessaus
442:Fish sauce
385:Cheez Whiz
330:Agre dulce
293:Condiments
175:References
57:grape must
1259:Dressings
1232:Kachumber
1116:Toyomansi
1101:Soy sauce
1071:Olive oil
1056:Chili oil
964:Malidzano
939:Gochujang
821:Ljutenica
801:Encurtido
762:preserves
731:Skyronnes
726:Nước chấm
721:Nam phrik
711:Muhammara
691:Guacamole
569:Remoulade
472:Hot sauce
462:Gastrique
452:Fry sauce
437:Dabu-dabu
422:Colo-colo
335:Agrodolce
79:Consortia
1518:Chutneys
1452:Vinegars
1405:Mostarda
1377:Mustards
1344:Ketchups
1222:Coleslaw
1166:Gomashio
1156:Chipotle
1033:Vegemite
954:Kyopolou
746:Tzatziki
716:Nam chim
629:XO sauce
624:Vincotto
512:Kielecki
133:See also
1630:Vinegar
1400:Kasundi
1395:Karashi
1201:Za'atar
1181:Paprika
1040:Zacuscă
1028:Marmite
996:Pindjur
904:Bagoong
863:Sumbala
796:Curtido
784:Chutney
774:Atchara
614:Tkemali
609:Tiparos
599:Tatbila
584:Satsivi
252:ansa.it
214:6 March
169:Vinegar
1594:Sachet
1317:Tahini
1210:Salads
1018:Wasabi
1006:Caviar
991:Palapa
974:Bovril
924:Chrain
846:Relish
779:Cheong
706:Hummus
564:Pistou
507:Kewpie
482:Kaymak
432:Caruru
390:Fondue
323:Sauces
36:and a
1237:Salsa
1196:Tekka
1123:Syrup
1086:Ponzu
1076:Patis
1013:Tapai
981:Murri
959:Maafe
944:Harif
894:Ajvar
696:Hogao
681:Duqqa
661:Ajika
559:Pesto
554:Pearà
477:Latik
467:Gravy
457:Garum
427:Crema
340:Aioli
811:Gari
769:Amba
751:Zhug
741:Toum
653:Dips
216:2016
94:The
1171:MSG
1001:Roe
50:PDO
46:PGI
1621::
250:.
232:.
202:.
109:.
285:e
278:t
271:v
254:.
236:.
218:.
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