From a regulatory perspective, in 1933 the first ministerial authorization to produce "Balsamic Vinegar of Modena". More than thirty years later, in 1965, Presidential Decree No. 162 of 02.12.65 regulating the rules for the prevention of fraud in the preparation and marketing of wines, musts and vinegars, definitely will set the rules for vinegar and sour, and sanction the 'legalization' of special designations for quality vinegars produced with technical specifications and details, such as the '' Aceto Balsamico di Modena ". Also in 1965 he came to the drafting of a specification published in the Official Gazette December 12, 1965 on the "Characteristics of the composition and method of preparation of Balsamic Vinegar of Modena". In 1994, the producers have to be activated in order to preserve and improve the product specification and, above all, to safeguard the proper use of the name in the trade and consumption. This effort aims to protect primarily the enforcement of codes of conduct dictated by local custom fide and established practices, has resulted in the production standards then guarded by the Consorzio Aceto Balsamico di Modena. At the end of a long and not always easy to process, in July 2009 the European Commission has included the name "Aceto Balsamico di Modena" in the register of production PGI (Protected Geographical Indication), recognizing the added value of this prestigious Vinegar for its high reputation over the years has become a global ambassador of 'good food' Italian.