Balsamic

Balsamico

This specialty of the Italian provinces of Modena and Reggio in the region Emilia-Romagna is also known as balsamic vinegar, although it is actually not about conventional Vinegar acts and the production process for centuries is completely different. Duke Boniface of Canossa gave the German Emperor Henry IV (1050-1106) on his proverbial walk to Canossa (30 km west of Modena) and Lucrezia Borgia, a small bottle (1480-1519) took a daily teaspoon of balsamic vinegar as a refreshment for body and Soul. The princes of Este led the first half of the 16th Century, a classification of "Aceto Balsamico" (balsamic vinegar) a. In the 1980s, has its own DOC for "Traditional Balsamic Vinegar of Modena" was created, but abandoned again. Now, any person may make a balsamic vinegar, but not call him as Vinegar, this is the two production groups "Consorzio Produttori di Modena Balsamic Vinegar" and "Reggio Emilia" reserved. The differences between the two producers are in the varieties used in the categorization. Starting material for vinegar Vinegar is boiled grape juice. After the natural process of acetic acid fermentation and storage expansion for a long time followed in ever-smaller casks of different woods, where he is concentrating gradually more and more. There must be no flavors are added. It is aged at least 12 to 25 years and in extreme cases will be bottled in the typical small 0.1-liter bottles. The thick and syrupy sweet and sour balsamic vinegar has a shining dark brown, and a characteristic Caramel Taste. He is way more expensive than saffron, and is only used to refine trickle of food. See also Acetic acid and Wine to foods .