“…For public benefit, all persons who own land within the boundaries of the city district… must keep and plant 3 fig trees, 3 blackberry trees, 3 granary apple trees, and 3 almond trees, and must look after and raise them…” (Barbieri – Fonte Ambiente – Il Gelso edited by Prof. Mauro Calice, Istituto Comprensivo 4, Modena)

A 1327 statutory law of the Republic of Modena tells us of the importance of the mulberry tree, renamed moro above, in the province of Modena, evidence of the ancient local production associated with this tree. Indeed, in the Po Valley, as in many other parts of Italy, it is still possible to find centuries-old mulberry trees, trees that from the 14th century until the Second World War were the true economic engine of our country.

Also known as the “Golden-Canoed Tree” for its use in silk production, the Morus Alba, or White Mulberry, has for centuries characterised not only the agricultural landscape but also manufacturing activities, bringing the first processes of industrialisation to our province.

Unlike its black brother, native to the eastern Mediterranean coast and also known as the Black Mulberry, probably for its fruit, the white mulberry is native to China. Its history, long linked to silkworm breeding, owes its spread to the Chinese Empress Si Ling Chi, who as early as 2,700 BC noticed caterpillars eating the leaves of the white mulberry tree before spinning their cocoons. Fascinated by the sheen of the thread they produced, ideal for creating an empress’s veil, she ordered these silkworms to be bred. Thus began the production of silkworms, and with them the white mulberry, the only plant capable of nourishing these demanding caterpillars with its leaves. When the secret of silk production was discovered in Europe in the 15th century, both the silkworm and the white mulberry were introduced, and they quickly spread. Unfortunately, at the beginning of the 20th century, with the introduction of synthetic fibres, which were certainly cheaper, silkworm breeding lost its economic importance and with it the cultivation of white mulberry also went into inexorable decline.

The refinement of traditional balsamic vinegar in mulberry barrels

Thus, from being a “silk” tree, the mulberry tree has become the silk tree for us, thanks to the characteristics of its wood: soft and very porous, particularly suitable for containing vinegar, mulberry wood guarantees a high oxygen exchange and good evaporation.

The mulberry wood barrel is part of the traditional Acetaia del Cristo wood collection, along with cherry, juniper, oak, and chestnut. Each collection can vary in composition, ranging from a minimum of five barrels made of different woods: the shapes, volumes, and woods from which the collections are composed are the most precious secret of the vinegar producer.

While tradition dictates that each set consist of different barrels, both in terms of size and type of wood, what has always distinguished Acetaia del Cristo is the use of single-wood sets, to create vinegars characterized by unmistakable flavors and aromas, each one unique to the essence. Therefore, in addition to the traditional sets composed of different woods, or the cherry sets only, Acetaia del Cristo now also features sets made exclusively of mulberry wood.

Mulberry was the third single-wood variety developed at Acetaia del Cristo, after cherry and juniper, also linked to the ancient use of this material for the production of older barrels such as the Lambrusco barrels from Bologna: the mulberry tree was in fact always cut down to feed the silkworms, rapidly expanding in the barrel, thus providing nice wide planks for making large barrels.

Mulberry single essence

At Acetaia del Cristo, we can boast being among the few, if not the only, producers to have Traditional and Extra Vecchio Balsamic Vinegar of Modena DOP aged exclusively in mulberry barrels: this uniqueness is thanks to the long history of our Acetaia, which has continued its work for four generations.

The Traditional Balsamic Vinegar of Modena DOP aged in mulberry barrels reflects the sweet and tart flavour of white mulberries, lending an extremely fresh taste as well as strong fruity sensations.

Traditional Balsamic Vinegar of Modena DOP, aged for at least 12 years in mulberry barrels, is a delicious vinegar resulting from over 12 years of aging in this wood, which imparts a wealth of reassuring certainties in the wake of balsamic notes.

The best way to pair Traditional Balsamic Vinegar of Modena DOP Gelso is to pair it with natural ingredients, creating a quick and delicious recipe. One example is the Baked Frittata Cubes with Grilled Vegetables and Traditional Balsamic Vinegar of Modena DOP Aged in Mulberry Barrels, prepared for us by our friend Lorena Terenghi of the blog Bricioledisapori.it. > Click here for the recipe.

For those who prefer longer refinements, the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio Gelso has developed the sweet and sour contrasts of the white berry, combining them with the typical characteristics and consistency of an Extra Vecchio Balsamic.

It is great on boiled meat and fish, as well as shellfish, but to accompany this hot summer we recommend trying a tasty and refined, yet simple and quick recipe, created for us by Chef Bruno Barbieri: Sea bass rolls with Vecchio Gelso Extra Balsamic Vinegar > click here for the recipe.

and you want to savor the flavors and aromas of Mulberry, take advantage of a promotion designed for you until July 12th!

Click below to visit our shop and choose a balsamic vinegar aged in mulberry oil:

Enter the SUMMER2022 DISCOUNT CODE at checkout to receive an immediate 20% discount.