The magic of the most exported product of Made in Italy
Balsamic Vinegar of Modena IGP is the most famous agricultural food of Made in Italy and on this video Recount Channel tall you all its secrets: from the choosen of grapes to them combination, from the cooking of must to ageing in barrels.
Only the most expert producers of Aromatic Vinegar know how to combine different types of vinegar to obtain the perfect balance between sweet and sour and to give to consumer Balsamic Vinegar of highest quality.
In Modena’s county are working more than 400 “Balsamic farm” but many more are private and manage by family for their personal usage.
Atmospheric and enviromental elements are fondamental to realize the magic taste of balsamic vinegar and for this reason this product is protected by IGP certification that vouchs for the origin of this Made in Italy production.
Its origin are based on Roman age and the poet Virgilio told about medical property of balsamic vinegar and all many different way to use it also in food preparations.
Traditional production of balsamic vinegar was also made by Benedictine Monks but was in 1289, thank you to endorsment made by Estensi’s noble family, that this product became very popular.
To tell you the real story of Balsamic vinegar of Modena, Recount Channel has interview a famous producer.
Basically, the most important moment to give life to a very tasty Balsamic Vinegar, is the blanding of cooked must with wine vinegar 10 years old and with a little bit of caramel for the proper color (no more than 2%).
This mix is pour in barrels made with cherry wood, chestnut wood, oak wood, or juniper wood for more than 60 days. To certify the autenticity of balsamic vinegar is the label IGP award by Consorzio di Tutela dell’aceto Balsamico di Modena, represented by Director Federico Desimoni.
That’s all folks: you have only to start with your tasting moment and try Balsamic Vinegar of Modena IGP not only as a dressing for vegetables and fruits but also on your meat and fish‘ recipes.
Let’s start to “experiment true balsamic taste”.