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It is not only a food condiment or a cooking ingredient, and you cannot call it just ‘vinegar’: it would be like calling caviar ‘fish eggs’. Evidence of the use of vinegars have been dated back to the third millennium B.C. in Mesopotamia, Egypt, Palestine, and later in Greece and Rome. Balsamic vinegar may have been made back then but the ones we know have been developed in the Emilia Romagna region during the 1700s. Before that, the first person to mention a precious vinegar produced in the area of Modena and Reggio Emilia (more)

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