For centuries, the vinegar
known as "Balsamic" has been considered a pride
possession of the Italian people, rarely leaving the homes
where it was made. On rare occasions, it was given as a gift
to special recipients including the Holy
Roman Emperor Henry III from Duke Boniface of Canossa as early
as 1046. In ancient history Balsamic Vinegar was believed
to have therapeutic properties. In the Middle Ages it was
served as a cordial and used in cooking. Within the last decade
Balsamic Vinegar has enjoyed a revival which now extends beyond
the shores of Italy. This newly rediscovered product is intense
in flavor and aroma.
Traditional Balsamic vinegar
of Modena is absolutely unique in the world of vinegar based
condiments. As opposed to ordinary vinegar, produced from
an alcoholic liquid, balsamic vinegar is obtained directly
from grape juice. Must from grapes typically grown in the
zone of origin, is boiled in an open vat over a fire. Then
it is placed in barrels made from quality wood where it
is transformed into vinegar thanks to natural and highly
complex fermentation and oxidation processes. In the peace
and quiet of the vinegar loft, with a special technique
evolved transfers and topping up and many years of refinement
and aging, the vast gamut of products from micro biotic
and enzymatic modifications achieve a stupendous balance
in fragrance and flavor.
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