Alt=”aceto balsamico” – Use Balsamic Vinegar https://usebalsamicvinegar.com All you need to know about Balsamic Vinegar of Modena Mon, 30 Mar 2020 14:51:09 +0000 en-US hourly 1 Risotto with Balsamic Vinegar https://usebalsamicvinegar.com/risotto-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=risotto-with-balsamic-vinegar Thu, 19 Mar 2020 05:00:00 +0000 https://usebalsamicvinegar.com/?p=7111 Also on this occasion, we would like to propose you a typical Modenese recipe: Risotto with Balsamic Vinegar. Balsamic is the main ingredient. If you are thinking about making risotto but you don’t know how to make it, try this recipe. You will be satisfied! The bittersweet and velvety flavour will conquer you and your …

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Also on this occasion, we would like to propose you a typical Modenese recipe: Risotto with Balsamic Vinegar. Balsamic is the main ingredient. If you are thinking about making risotto but you don’t know how to make it, try this recipe. You will be satisfied!
The bittersweet and velvety flavour will conquer you and your guests’ palates.

We know that for many of our readers this recipe it might seem an unusual pairing. As Modenese, we truly believe that a good Balsamic Vinegar from Modena will amaze even the most sceptical.

You just need a few simple ingredients that will allow you to prepare a unique risotto with the special taste of the Balsamic Vinegar.

Ingredients for 4 people:

  • 400 g of rice (Vialone Nano or Carnaroli)
  • 1 golden onion or 4 shallots
  • 1 glass of white wine
  • 3 spoons of Extra Virgin Olive Oil
  • 40 g of butter
  • 1 litre of vegetable broth
  • 100 g of grated Parmigiano Reggiano (at least 24 months aged)
  • Traditional Balsamic Vinegar of Modena PDO
Risotto with Balsamic Vinegar

Preparation:

The preparation of the Risotto with Balsamic Vinegar is quite simple.
First of all, start frying the onion or the shallots (finely treated) in the oil in a pan (the same pan that you will use to cook the rice).
When it has dried, add the rice and let it toast for a couple of minutes.
At this point, add the glass of white wine and once it has evaporated, start cooking the rice with the vegetable broth. Remember to add the broth a little at a time. Wait until the cooking is complete.

When the rice has reached the optimal cooking, add the Parmigiano Reggiano and the butter to mix it.
Finally, add one spoon of Traditional Balsamic Vinegar of Modena.

Once you have served the rice on a plate, we recommend you add a flake of Parmigiano Reggiano and some drops of Balsamic. This final touch will flavour the dish and give it an artistic look.

Of course, to make Risotto with Balsamic Vinegar, you can also use a good Balsamic Vinegar of Modena PGI instead of the “Traditional” one. If you don’t remember what the difference between the two products is, you should take a look at our Blog.

The dish is ready, enjoy your meal.
Best wishes from Modena.

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Balsamic Vinegar Ingredients. We discover the differences. https://usebalsamicvinegar.com/balsamic-vinegar-ingredients-we-find-the-differences/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-vinegar-ingredients-we-find-the-differences Tue, 11 Jul 2017 08:03:51 +0000 http://usebalsamicvinegar.com/?p=737 Balsamic Vinegar Ingredients. Find out the differences between ABM, ABTM and Condiments. On the market place a wide range of products which are classified as Vinegar, BUT NOT all the Balsamic Vinegar is the same Balsamic. There are three different categories with different methods of production and ingredients, which generate a substantial change in terms …

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Balsamic Vinegar Ingredients. Find out the differences between ABM, ABTM and Condiments.

On the market place a wide range of products which are classified as Vinegar, BUT NOT all the Balsamic Vinegar is the same Balsamic.
There are three different categories with different methods of production and ingredients, which generate a substantial change in terms of quality of the final product.

ABM – Aceto Balsamico di Modena I.G.P.  (Balsamic Vinegar of Modena PGI) the cheepest one- it is recommended for cooking.
balsamic vinegar ingredients: Cooked must from grapes, wine vinegar and optional caramel (max 2% w/w)
Making Procedure: Mix of the starting materials, facultative maturation in a single barrel and bottling. The overall procedure is carried out on industrial scale.
Legal Aging: Legally spoken, it has to ensure a minimum of 60 days aging.

On the market place a wide range of products which are classified as Balsamic Vinegar of Modena PGI can be found and they all present the most different characteristics. The production, in fact, can be made on an low cost industrial scale or with the best antique traditional ways and methods. It can be sold in bottles of various sizes and formats: 250 ml., 500 ml, 1 lt., 2 lt., 5 lt.

The less you pay – the yunger it is!

L-Originale only deals with  original Balsamic Vinegar of Modena PGI  produced in an artisanal way and aged 8 and 12 years without caramel

ABTM – Aceto Balsamico Tradizionale di Modena D.O.P.  – (Traditional Balsamic Vinegar of Modena PDO) the most precious one- it is recommended for seasoning.
Balsamic vinegar ingredients: Cooked must from grapes harvested in Modena or Reggio Emilia provinces of permitted vine cultivars.
Making Procedure: Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The overall procedure is carried out on small scale
Legal Aging: The residence time of the product inside the set of barrels is ruled out by the refilling and withdrawing procedure. The minimum aging time is not less than 12 years.

By the way, did you know that from a casks-battery (usually 5 to 6 casks per battery, the first and biggest cask starts with 50-60 liter, the last one 15 liter) of original Traditional Balsamic Vinegar of Modena, we collect ONLY 10% of final product from the last and smallest one -about 1,5 liter-  every year?
This Vinegar must undergo strict rules of production. ONLY the ABTM CONSORTIUM can certify the quality of the bottled product, in a precise way set by the law. It must be sold  exclusively in the designated Giugiaro’s bottle of 100 ml.

L-Originale only deals with 12 and 25 years old vinegar.

Condiments – the condiments or general balsamic vinegars do not undergo to any of the production rules legally set for DOP or IGP.

Balsamic vinegar ingredients: Depending on recipes, they may contain concentrate must, but thickeners such as modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob seed, etc.are always added)
Making Procedure: Mix of the starting materials. The procedure can be carried out at industrial scale.
Legal Aging: There is no minimum aging requested by law for balsamic condiments.

L-Originale only deals with balsamic condiments collected from the same barrels where the ABTM is born, our condiments represent the maximum expression of the very best craftsmanship.
We are proud to offer products made from the tradition and passion of the local producers, who follow the same methods and products used for creating the ABTM.
There is no minimum aging requested by law for balsamic condiments.

L-Originale only deals with balsamic condiments aged 15, 25 and 30 years, without changes and additions.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Traditional Balsamic Vinegar of Modena and the San Giovanni Palio: an old tradition https://usebalsamicvinegar.com/traditional-balsamic-vinegar-of-modena-and-the-saint-john-palio-an-old-tradition/?utm_source=rss&utm_medium=rss&utm_campaign=traditional-balsamic-vinegar-of-modena-and-the-saint-john-palio-an-old-tradition Thu, 08 Jun 2017 11:55:08 +0000 http://usebalsamicvinegar.com/?p=1288 The Palio, organized annually by the Consortium of the A.B.T.M of Spilamberto, is the competition reserved for Traditional Balsamic Vinegar of Modena and extras D.O.P. , which has been repeated for half a century. On the occasion of the Palio, “Balsamico” samples are examined to get the top 12 prizes awarded, with a prestigious award. …

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The Palio, organized annually by the Consortium of the A.B.T.M of Spilamberto, is the competition reserved for Traditional Balsamic Vinegar of Modena and extras D.O.P. , which has been repeated for half a century.

On the occasion of the Palio, “Balsamico” samples are examined to get the top 12 prizes awarded, with a prestigious award. The manifestation takes place this year on the 22th of June until the 25th in honour of Saint John, the saint patron of the town of Spilamberto.

Samples remain anonymous until the award ceremony. The tasting committee’s evaluations are related to the visual, smell and taste standards of the product. After a first skimming, you continue with tasting sessions until you find the 72 semi-finalists first and the first 12 then. At this point, the 12 finalists receive at home two inspectors (the only ones who know the names of the producers) who in pair verify the compliance of the sample with the battery from which it was withdrawn.

The official, but still secret, list of 12 finalists is set by six taster masters on the first day of the San Giovanni Fair. The event usually takes place on Sundays during the Fiera di San Giovanni in the suggestive setting of Parco della Rocca Rangoni.

Of course the protagonist of the Palio is the Traditional Balsamic Vinegar of Modena, but there also other characteristic products: the Nocino, or nüsèin in the modenese dialect is a liquor obtained from the nutmeg, by means of alcohol infusion; the “amaretti”, which are a kind of dessert pretty diffused in Italy, but those of Spilamberto differ from each other for their excellent qualities. The base recipe consists of sweet almonds mixed with sugar and snow-white albums.

Last year the winner was Gian Carlo Stermieri and he received the official diploma of the Consortium, a gold spoon and a bronze bas-relief. After a week from the prizegiving, the Gran Maestro marks the barrels of original Traditional Balsamic Vinegar of Modena the winner with the consortium logo.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Special protection of the balsamic vinegar of Modena IGP: the agreement among EU and China https://usebalsamicvinegar.com/special-protection-balsamic-vinegar-modena-igp/?utm_source=rss&utm_medium=rss&utm_campaign=special-protection-balsamic-vinegar-modena-igp Wed, 07 Jun 2017 13:30:44 +0000 http://usebalsamicvinegar.com/?p=1325 Special protection of the balsamic vinegar of Modena IGP The Geographical Indication of Balsamic Vinegar of Modena IGP is on the list with other 26 Italian branded PDO and IGP products that will join the EU-China Bilateral Agreement, with other 200 denominations – 100 made in EU and the others made in China – which …

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Special protection of the balsamic vinegar of Modena IGP

The Geographical Indication of Balsamic Vinegar of Modena IGP is on the list with other 26 Italian branded PDO and IGP products that will join the EU-China Bilateral Agreement, with other 200 denominations – 100 made in EU and the others made in China – which can be mutually protected by imitations and counterfeits.

The publication of the list of original Balsamic Vinegar of Modena IGP was officially released on 2nd of June at the end of the EU-China Economic Summit. It represents the first step in the process of conducting the signing of the Final Agreement by 2017 at the end of the verification and amendment process by the parties concerned.

balsamic vinegar of modena igpThrough the agreement, it is expected the consolidation of the existing cooperation between the European Union and one of the world’s most important markets for imports of agri-food products, as well as the enjoyment of mutual trade benefits and the increase, the consumer awareness and of course the demand for high quality products on both sides. What will be protected by the signing of this Agreement will therefore be the first of all the important flow of imports of European agri-food products that reach China every year, including original Balsamic Vinegar of Modena IGP, exported today for a higher than 90 % of total production in over 120 countries around the world.

With a production of more than 94 million litres, the economic value of the black gold for consumption is about one billion euros. With this figure, together with the insertion in the above list drawn up in the EU-China Economic Summit, it is confirmed the leadership of this food at both national and international level, which is in fact among the most representative products of Made in Italy in the agricultural world. Moreover, this Agreement permits to protect the quality of this great product, which is not always respected.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com 

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The grapes: a fundamental product for the creation of ABTM https://usebalsamicvinegar.com/the-grapes-a-fundamental-product-for-the-production/?utm_source=rss&utm_medium=rss&utm_campaign=the-grapes-a-fundamental-product-for-the-production Fri, 26 May 2017 15:18:52 +0000 http://usebalsamicvinegar.com/?p=1275 Grapes are the raw materials used to produce balsamic vinegar. Since it is a product that does not expire, attention to the choice of grapes becomes fundamental. The usable grapes to produce cooked must are: Trebbiano and Lambrusco in all varieties and clones and Ancellotta, as well as smaller grapes such as Sauvignon, Sgavetta, Berzemino …

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Grapes are the raw materials used to produce balsamic vinegar. Since it is a product that does not expire, attention to the choice of grapes becomes fundamental.

The usable grapes to produce cooked must are: Trebbiano and Lambrusco in all varieties and clones and Ancellotta, as well as smaller grapes such as Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The most important phase of the grape vegetative cycle, which is concerned with maturation, is whether it is possible overcrowding. Maturation is the phase that normally begins at the end of June which ends with the collection.
It is precisely now that the grapes undergo the greatest physical growth in the volume corresponding to an increase in both sugars and colorants. In this stage, finally, the aromatic substances begin to form. The next step, surimitation, is a fundamental stage for grapes destined for production of original Traditional Balsamic Vinegar of  Modena DOP; This phase begins at the end of the maturation phase and lasts for 10/15 days if the climatic conditions allow it.

Alt="grapes"At this point a question arises spontaneously: what is the right time to collect it? According to what was said before, it would be spontaneous to say as later as possible so it will be the raw must and consequently the final result cooked. There are, however, factors that do not allow us to follow this almost banal suggestion. In primary organizational factors as harvesting often lasts several days so the fact that I will finish collecting grapes of different maturation. Second and perhaps most important the climate risks; in fact, the surmounting phase takes place in the autumnal phase where greater is the risk of time breaks that can take several days to end the long-awaited wait. It is therefore necessary to evaluate the risks that are going to run.

Interesting, isn’t it? Let me know what you think in the comments!

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Different wooden barrels for the production of the Traditional Balsamic Vinegar https://usebalsamicvinegar.com/different-wooden-barrels-for-the-production-of-the-traditional-balsamic-vinegar-of-modena/?utm_source=rss&utm_medium=rss&utm_campaign=different-wooden-barrels-for-the-production-of-the-traditional-balsamic-vinegar-of-modena Thu, 25 May 2017 15:00:41 +0000 http://usebalsamicvinegar.com/?p=1265 Do you know that the process of maturing and ageing of the vinegar develops in different moments and ways which require various wooden barrels differentiating in woods and dimensions? Usually a battery of wooden barrels for the production of original Traditional Balsamic Vinegar of Modena is made of an odd number, between 5 and 9 barrels which …

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Do you know that the process of maturing and ageing of the vinegar develops in different moments and ways which require various wooden barrels differentiating in woods and dimensions?

Usually a battery of wooden barrels for the production of original Traditional Balsamic Vinegar of Modena is made of an odd number, between 5 and 9 barrels which vary in their capacity. Indeed, a traditional set of barrels goes from a capacity of 70 liters used at the beginning till a capacity of 10 liters for the final stage. During the process of the entire production, this set of barrels can consist of different woods. The traditional woods are oak, chestnut, cherry wood, mulberry and juniper. Each of them provides a specific feature to the vinegar.

First of all, the oak is the classic wood and very appreciated thanks to its aroma and its flavour of vanilla. Even though it is easy to work, it’s a hardwood which guarantee a long-lasting and stability over times. For these reasons, it is also possible that producers decide to have the whole battery made of oak .

Second of all, the chestnut is a well-known wood in the production of barrels. Since it is a widespread wood it is a cheaper one and it provides an easy processing.

Third of all, the cherry wood is particular and characteristic in its fruity aroma. As a matter of fact, it is a softwood which tends to vary over times. For this reason, it is recommended to be used at the beginning of the process because on the one hand, it provides a delicate aroma to the vinegar, on the other hand it is a short-lasting wood.

Moreover,  the mulberry is an important wood in the process: it allows the exchange of oxygen with the outside and increases the fermentation process. Thanks to its characteristics it is recommended to be used in the middle stages of the production.

Additionally, the juniper is an expensive, sporadic and difficult wood to work. It is used carefully and at the end of the production because of the difficulty in building big barrels. Hence, it is usually used as the last barrel for the fermentation of the vinegar.

To conclude, it can be said that the original Traditional Balsamic Vinegar of Modena follows a well-structured process of ageing which makes the product one of the gourmet delicacies in the world.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com 

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Balsamic Vinegar of Modena: a quick guide to find the authentic one https://usebalsamicvinegar.com/balsamic-vinegar-of-modena-a-quick-guide-to-find-the-authentic-one/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-vinegar-of-modena-a-quick-guide-to-find-the-authentic-one Wed, 24 May 2017 12:20:03 +0000 http://usebalsamicvinegar.com/?p=1246 “Traditional Balsamic Vinegar of Modena DOP“, the “Balsamic Vinegar of Modena IGP” and the “Condimento“. There are a great deal of varieties of vinegar on the market, but following specific criteria we can recognize the authentical Let’s see which these criteria are. First of all, the original Traditional Balsamic Vinegar of Modena DOP is made up …

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“Traditional Balsamic Vinegar of Modena DOP“, the “Balsamic Vinegar of Modena IGP” and the “Condimento“.
There are a great deal of varieties of vinegar on the market, but following specific criteria we can recognize the authentical

Let’s see which these criteria are.

First of all, the original Traditional Balsamic Vinegar of Modena DOP is made up exclusively by cooked must produced on the territory from Modena. After a slow  fermentation and a long ageing in different wooden barrels according to the fermentation stages, the Traditional Balsamic Vinegar is controlled and certified by the authorized Italian entity, Kiwa Cermet Italia. It controls the procedure from the vineyard, through the verification of the must till to the inspection during the ageing. It can be just of two ageing, at least 12 years old or 25 years old.

Once the vinegar is considered adequate to be called Traditional Balsamic Vinegar DOP, a specific bottle is required. As a matter of fact, this type of vinegar must be sold in a spherical-shape bottle, which has a rectangular base and made of massive white crystal glass. Its capacity is limited to 10, 20, 40 ml, even though the most common is the smallest one, in order to preserve the excellent characteristics. The last step to certify it is accomplished by a commission of experts who through a proper analytical and taste-aromatic examination, consider the original Traditional Balsamic Vinegar as DOP.

Second of all, the Balsamic Vinegar of Modena IGP is made up of cooked and concentrated must and a little quantity of wine vinegar. Its ageing period lasts at least 60 days, afterwards it can be sold. For this reason, its price is clearly inferior to the Traditional one. Indeed,  it costs around 15 euro for a good Balsamic Vinegar compared to the Traditional which starts from around 50 euro.

Third of all, the Balsamic Condimento is made up, as the Traditional one, of cooked must, but the difference lies in the ageing period, which lasts at least 4 years but it is possible to have an ageing of  50 years as well. For this reason, the price has a wide range of possibilities. Moreover another distinguish characteristic, it does not require the certification of DOP experts.

To conclude, we should always read the label and pay attention to the ingredients and don’t let us seduce by low prices whenever we want to taste these delicacies!

If you’re looking for the best price/quality ratio checkout our INSPIRATION LINE products on AMAZON!
Excellence at the Right Price!

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Aged Balsamic Vinegar: The Balsamic Vinegar Museum of Spilamberto and the oldest bottle. https://usebalsamicvinegar.com/aged-balsamic-vinegar-balsamic-vinegar-museum/?utm_source=rss&utm_medium=rss&utm_campaign=aged-balsamic-vinegar-balsamic-vinegar-museum Fri, 19 May 2017 14:36:03 +0000 http://usebalsamicvinegar.com/?p=1231 The aged balsamic vinegar represents the pride of Italy, especially of the modenese inhabitants. For this reason, a museum dedicated only to the balsamic vinegar was opened in the 2002 in Spilimberto, near Modena. The aim of the museum is to give testimony to a past whose characteristics manifest themselves in a continuation of behaviors …

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The aged balsamic vinegar represents the pride of Italy, especially of the modenese inhabitants. For this reason, a museum dedicated only to the balsamic vinegar was opened in the 2002 in Spilimberto, near Modena.

The aim of the museum is to give testimony to a past whose characteristics manifest themselves in a continuation of behaviors among generations, by offering the visitor a correct interpretation of the secular tradition, by providing testimony of a product considered cultural heritage and not only, of a territory and its inhabitants. Every piece that is part of the museum has a didactic aim and is addressed to a public articulated by age, culture and motivation.

The museum offers a variety of information about methods of production and enhances some aspects of our culture in the end to highlight the characteristics of a community linked to one’s own land and those cycles marked by seasons and time. The museum aims to arouse emotions that may arise from the observation of a battery of jars in perfect activity and carrying the weight and dust of two centuries of history, for being belonged to Mrs Fabriani of Spilamberto.

The real masterpiece of this incredible museum is the most ancient bottle of aged balsamic vinegar of the world. It is preserved in an ancient furniture of the ‘700, wrappred by a sheet of paper with few words: “Vinegar removed from a flask of the Gregori family in Modena in 1740. Today, 17 February 1943, the vinegar itself is 203 years old. Signed Giulio Jacoli Cesare”. A group of experts tasted it and the result was surprising: the 273-year-old sample had a degree of double acidity of today’s standard and a much lower degree of sugars.

Interesting, isn’t it? Let me know what you think and if you would like to visit this incredible exhibition in the comments!

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Balsamic Vinegar IGP and Dried Cod Rissoles https://usebalsamicvinegar.com/balsamic-vinegar-igp-and-dried-cod-rissoles/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-vinegar-igp-and-dried-cod-rissoles Fri, 19 May 2017 12:30:17 +0000 http://usebalsamicvinegar.com/?p=1235 Balsamic Vinegar IGP  and Dried Cod Rissoles. A different way to enjoy the fish! You will surely have a seasoning that will give your dish a unique and inimitable taste. Ingredients 4 people amount: 200 g ( 7.04 oz- 0.44 lb) of desalinated dried cod, 3 big potatoes, 3 spoons of fresh cream, 1 egg albumen, …

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Balsamic Vinegar IGP  and Dried Cod Rissoles. A different way to enjoy the fish!
You will surely have a seasoning that will give your dish a unique and inimitable taste.

Ingredients 4 people amount:

200 g ( 7.04 oz- 0.44 lb) of desalinated dried cod, 3 big potatoes, 3 spoons of fresh cream, 1 egg albumen, 10 black olives (like Taggiasche), 2 anchovy fillets, salt, tabasco, oil for frying, 2 spoons of original Balsamic Vinegar of Modena PGI, 3 spoons of cane sugar, 1 spoon and a half of sugar, 3 eggs, 1 cup of bread-crumbs, 1 spoon and a half of grated Parmesan cheese, 2 little pieces of butter.

Execution:

Prepare a sauce warming butter, Balsamic Vinegar of Modena PGI, sugar and cane sugar.

Cook it on a slow fire until it thickens.

Boil potatoes and peel them completely.

Grease slightly the fish, put it into a baking-pan and bake it into warm oven.

When it cools, put cod into a mixer with cream, olives, minced anchovy fillets, Tabasco, albumen and mix everything.

Blend boiled potatoes with the mixture.

If the mixture comes out too fluid, add some spoons of bread-crumbs until it thickens.

Beat up eggs.

Form rissoles from the mixture, dip them into beaten eggs and then into bread-crumbs previously mixed with Parmesan cheese.

Fry rissoles in warm oil, then dry them with paper.

Serve rissoles with original Balsamic Vinegar PGI sauce.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Organic balsamic vinegar, The truth about it https://usebalsamicvinegar.com/organic-balsamic-vinegar-the-truth-about-it-the-truth-about-the-organic-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=organic-balsamic-vinegar-the-truth-about-it-the-truth-about-the-organic-balsamic-vinegar Wed, 17 May 2017 13:46:52 +0000 http://usebalsamicvinegar.com/?p=1189 The organic balsamic vinegar is an interesting theme which is not always faced. Organic is a new concept and a new vision of the food which is spreading in our reality faster and faster, respecting the nature and the process of production, thanks to which the consumer is more careful and alert in what he …

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The organic balsamic vinegar is an interesting theme which is not always faced. Organic is a new concept and a new vision of the food which is spreading in our reality faster and faster, respecting the nature and the process of production, thanks to which the consumer is more careful and alert in what he is going to buy and then eat.

Few decades ago it was not possible to define an agriculture with the appellative of “organic”. First of all, what exactly does “organic” mean? This statement underlies the application of a production method – organic farming – strictly regulated by EC Regulations n. 834/07 and 889/08. Since 1 July 2010, the  new “Euro-leaf” logo is affixed to all EU organic food packaging. Next to it (optional for imported products), it will be possible to play other private, local or national logos. There are also other associations, especially in Italy, which certify at 100% the quality and the origin of the product, taking care of the health of the consumer and also the status of the lands from which the raw materials are obtained. One of them is Bioesperti.it, which deals with this problematic.

Alt="usda organic"It is difficult to talk about organic balsamic vinegar: if the product is aged for 25 years, it is hard to find a true balsamic vinegar certified organic, because few decades ago the biological certificate did not exist, even if the agriculture was more focused on a not mass production. Indeed, it could be defined as organic but it cannot reach the official status. On the other hand, it is possible to find the true organic balsamic vinegar original from 8 years of aging. Indeed, I suggest you to trust only the certified products with the logo on them, because nowadays it is easy to find not real organic products  on the shelves of the supermarket.

L’originale, offers his “Aceto Balsamico PGI” aged 8 years, who come with the ICEA organic certification. Take a look!

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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