Alt=”aged balsamic vinegar” – Use Balsamic Vinegar https://usebalsamicvinegar.com All you need to know about Balsamic Vinegar of Modena Sat, 05 Jan 2019 13:42:24 +0000 en-US hourly 1 2019 events in the world of Traditional Balsamic Vinegar https://usebalsamicvinegar.com/2019-events-in-the-world-of-traditional-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=2019-events-in-the-world-of-traditional-balsamic-vinegar Tue, 05 Feb 2019 05:00:09 +0000 http://usebalsamicvinegar.com/?p=5355 What will be the 2019 events in the world of Balsamic Vinegar? 2019 will be a great year for traditional Balsamic Vinegar of Modena!  2018 was an incredible year which saw, among other initiatives, the project “Balsamic Vinegar of Modena, The Original. For 2019 the Consortium is will surprise us with many new projects and …

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What will be the 2019 events in the world of Balsamic Vinegar? 2019 will be a great year for traditional Balsamic Vinegar of Modena!  2018 was an incredible year which saw, among other initiatives, the project “Balsamic Vinegar of Modena, The Original. For 2019 the Consortium is will surprise us with many new projects and events.

All will start in February with the South Beach Wine & Food Festival and will end with the participation at the New York City Food and Wine Festival. Next spring, for the first time, Balsamic Vinegar of Modena will be one of the protagonists of the Pebble Beach Food & Wine.  

These prestigious events are only a part of the activities that the Consortium is planning for 2019. The program foresees many other events such as the blogger tour hosted in Modena with some of the most important American food bloggers,the Summer Fancy Food Show in New York City and the collaboration with the Culinary Institute of America and the Institute of Culinary Education.

« The collaboration with these two prestigious American cooking institutes represent an incredible opportunity for our Consortium», explains Federico Desimoni, Directors of the Consortium. «Training and education are the core activities of these institutes and we are pleased to share their vision. Our goal is to inform on the unique characteristics of Balsamic Vinegar, its versatility in the kitchen and also to teach how to recognize the authentic product. Training and education are exactly what the CIA and the ICE do every day with their students and followers all around the USA». 

 « We believe social networks and the Internet can be a powerful tool to reach food and wine lovers, chefs and professional operators with high quality information. That is why we are trying to boost our online presence. We are closing a 2018 full of positive results and we have great expectations for next year».

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

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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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Diet and balsamic vinegar: what we need to know https://usebalsamicvinegar.com/diet-and-balsamic-vinegar-what-we-need-to-know/?utm_source=rss&utm_medium=rss&utm_campaign=diet-and-balsamic-vinegar-what-we-need-to-know Sat, 17 Jun 2017 08:26:36 +0000 http://usebalsamicvinegar.com/?p=1308 The balsamic vinegar is known for its incredible versatility and capability to be matched with every plate; but did you know that it has notorious benefits in diets? Let’s find out its properties! The balsamic vinegar is able to reduce glucose absorption. It is no coincidence that this precious food has been used since ancient …

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The balsamic vinegar is known for its incredible versatility and capability to be matched with every plate; but did you know that it has notorious benefits in diets? Let’s find out its properties!

The balsamic vinegar is able to reduce glucose absorption. It is no coincidence that this precious food has been used since ancient times as well as a dressing in the clothing of a medicine.

Just think that, according to a research conducted by the University of Adelaide (Australia), balsamic vinegar would have a formidable anticancer action. As if that was not enough, the latter would act on fat reserves, favouring weight loss. Moreover, according to a study conducted by the University of Seoul, balsamic vinegar would help to prevent the onset of diabetes. However, according to experts, those who suffer from gastro-oesophageal reflux and / or gastritis, it would be best not to overdo it with the consumption of balsamic vinegar. As far as the line is concerned, however, no problem, since the latter has a low-calories content.

Balsamic vinegar can be used without any restriction within a diet, as it has a rather modest calories content (only 100 calories per 100 grams). The calories intake is almost null, considering that just a few drops are enough to flavour dishes. This food can be a worthy ally to weight loss when it is used as a substitute for salt, butter and vegetable oils. Unfortunately, the growing success of balsamic vinegar has led many companies to produce poor quality and low cost. Products from which it would be good to stay wide, as these are artificially enriched products with caramel, dyes, preservatives and aromatic substances. As it is not enough, these products are diluted with common vinegar. As far as conservation is concerned, to prevent the product from altering, it would be good to put it in a glass container, closing it properly.

 

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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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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Balsamic Vinegar of Modena: The importance of the consortium https://usebalsamicvinegar.com/consortium-of-balsamic-vinegar-of-modena-the-importance-of-it/?utm_source=rss&utm_medium=rss&utm_campaign=consortium-of-balsamic-vinegar-of-modena-the-importance-of-it Tue, 16 May 2017 15:41:36 +0000 http://usebalsamicvinegar.com/?p=1169 The Consortium Producer of Balsamic Vinegar of Modena  was founded in 1979 based on the intuition of a group of producers, with a dual aim of carrying out an intense campaign to advertise and promote the product and gaining all the necessary legal recognition required to obtain the title and enable producers to market this special product. Another …

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The Consortium Producer of Balsamic Vinegar of Modena  was founded in 1979 based on the intuition of a group of producers, with a dual aim of carrying out an intense campaign to advertise and promote the product and gaining all the necessary legal recognition required to obtain the title and enable producers to market this special product.

Another association, borned in 2013 is the Consortium for protection of Balsamic Vinegar of Modena, which enjoys renewed vitality: all the forces involved, institutions, producers and associations have found the natural identity of their goals which are the defences of product quality, market promotion and the safeguard not only of the product but also of the whole cultural heritage and modenese traditions. Grape is indeed at the origin of balsamic vinegars, but is the wisdom of the Modenesi who creates unparalleled products. The Consortium of ABTM, assembling in its Council of Administration of the Forces of the Institutions, of the Associations of the Sector and Producers, has improved their valorisations and Potential, with strong commitment to improving services Associates and Product Promotion.

After various phases, these efforts were rewarded on 17th April 2000, when the European Union assigned the P.D.O. (Protected Designation of Origin) to the Traditional Balsamic Vinegar of Modena. The Consortium for protection of Balsamic Vinegar of Modena hired its Current form in 2013, although it since July 2009 the product has obtained by the European authorities under the name IGP.

The Consortiums also organizes events open to the public to present the product, its history and the work of the acetals where original Traditional balsamic vinegar P.D.O was born; Among the most important event there is Acetaie Aperte, which takes place at the end of September.

Only the original balsamic vinegar bottled by the consortium in the exclusive Giugiaro’s bottle can be admitted to the adjective “traditional”

 

 

 

Traditional Balsamic Vinegar of Modena PDO

 

 

 

 

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

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Traditional Balsamic Vinegar of Modena DOP: where is its price coming from? https://usebalsamicvinegar.com/traditional-balsamic-vinegar-of-modena-dop-where-is-its-price-coming-from/?utm_source=rss&utm_medium=rss&utm_campaign=traditional-balsamic-vinegar-of-modena-dop-where-is-its-price-coming-from Tue, 16 May 2017 14:18:49 +0000 http://usebalsamicvinegar.com/?p=1158 Traditional Balsamic Vinegar of Modena DOP Have you ever asked yourself why the authentic is so expensive ?  Well, in this article we will give you the answer and let you understand why the Traditional Balsamic Vinegar of Modena DOP is called the “Black Gold”. The answer lies in two important features of the vinegar: …

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Traditional Balsamic Vinegar of Modena DOP Have you ever asked yourself why the authentic is so expensive ?  Well, in this article we will give you the answer and let you understand why the Traditional Balsamic Vinegar of Modena DOP is called the “Black Gold”.

The answer lies in two important features of the vinegar: its ageing and its density. The more these two criteria raise, the more the price will increase. First of all, you need to differentiate Traditional Balsamic Vinegar of Modena DOP in two qualities: “Affinato” which indicates that it is at least 12 years old; and “Extra Vecchio” which is at least 25 years old. This division helps to understand the different price list, for instance, as far as Traditional Balsamic Vinegar of Modena Extravecchio DOP is concerned, a bottle of 100 ml costs more than 150 euro and as far as Traditional Balsamic Vinegar of Modena Affinato DOP is concerned, a bottle of 100 ml costs more than 90 euro.

At this regard, L-Originale, the new-brand company from Modena, came up with the idea of a special line called Inspiration Line, which provides the chance to taste this wonderful delicacy at a minor price without losing the quality of the excellent must.  Each of these products is homemade that means without any industrial process but according to traditions of our land selecting the best producers in order to ensure the maximum sensorial experience. Furthermore, this line offers the best value for money: It’s made of several high quality products which have been extra selected to guarantee an easier approach to the interested people who want to find out these delicious tastes. It is addressed to everyone who loves Traditional Balsamic Vinegar of Modena DOP giving the opportunity to appreciate the high quality in an affordable way.

The Inspiration Line consists of two entry-level Traditional Balsamic DOP Vinegars:

Alt="balsamic vinegar"

“Isabella” – Traditional Balsamic Vinegar of Modena PDO Affinato – Aged min. 12 years.

“Adele” Traditional Balsamic Vinegar of Modena PDO Extra Vecchio – Aged min 25 years.

Thanks to their ageing in wooden barrels, they gain a fruity aroma and an intense persisting flavor as well.  The perfect touch for your best dishes. As a matter of fact, it is used by the most famous Chefs in the world, who are constantly searching for the most innovative, genuine and glamour recipes.

What are you waiting for? Let’s cook your next recipe with one of these two delicacies and surprise your guests!

And, if you need a very good vinegar with the right value for money, take a look to this Amazon items!

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

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Turkey Brest Salad with Balsamic Vinegar of Modena https://usebalsamicvinegar.com/turkey-brest-salad-balsamic-vinegar-modena/?utm_source=rss&utm_medium=rss&utm_campaign=turkey-brest-salad-balsamic-vinegar-modena Wed, 10 May 2017 09:23:36 +0000 http://usebalsamicvinegar.com/?p=1080 Turkey Brest Salad with Balsamic Vinegar of Modena. Create a unique dish in minutes New tastes in your kitchen. Ingredients 4 people amount: 4 turkey brest , 1 little onion , 1 celery stem, 2 pears , 1 endive salad bush, 1 lettuce bush, 3 little pieces of butter, 3 spoons of extra-virgin olive-oil, 2 …

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Turkey Brest Salad with Balsamic Vinegar of Modena. Create a unique dish in minutes New tastes in your kitchen.

Ingredients 4 people amount:

4 turkey brest , 1 little onion , 1 celery stem, 2 pears , 1 endive salad bush, 1 lettuce bush, 3 little pieces of butter, 3 spoons of extra-virgin olive-oil, 2 spoons of original Balsamic Vinegar of Modena, 1 coffee-spoon of cane sugar.

Execution:

Peel and mince onion. Mince celery stem and carrots.

Let these vegetables fry slightly in a frying-pan with butter and a spoon of oil.

Add some water.

Let turkey brest roast brown together with vegetables.

Salt and pepper.

Remove turkey from the frying-pan when it is cooked.

Cut it to thin strips.

Add Balsamic Vinegar of Modena and cook it on a slow fire until it thickens.

Clean and cut endive and lettuce.

Season with salt, pepper, oil and original Balsamic Vinegar of Modena.

Divide it into four dishes.

Place turkey brest strips and the sliced pears upon salad leaves.

Sprinkle with vegetables sauce and serve.

 

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

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Aged Balsamic Vinegar: how to taste it. https://usebalsamicvinegar.com/aged-balsamic-vinegar-how-to-taste-it/?utm_source=rss&utm_medium=rss&utm_campaign=aged-balsamic-vinegar-how-to-taste-it Tue, 09 May 2017 12:59:24 +0000 http://usebalsamicvinegar.com/?p=1125 As we have already seen in the previous articles, the balsamic vinegars are of different types and quality, so today we would like to show you how to recognize a fine aged balsamic vinegar. First, we have three ways to recognize a good aged balsamic vinegar: visual, olfactory and taste analysis. Let’s start with the …

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As we have already seen in the previous articles, the balsamic vinegars are of different types and quality, so today we would like to show you how to recognize a fine aged balsamic vinegar.

First, we have three ways to recognize a good aged balsamic vinegar: visual, olfactory and taste analysis.

Let’s start with the visual analysis!
To evaluate the quality of a aged original balsamic vinegar of Modena, pour in a glass about 20 g of vinegar. With a rotating movement, typical of wine tasting, you can observe the density level of balsamic vinegar. The more the veil of vinegar on the glass walls will often be, the more vinegar is dense. By placing a candle lit below the chalice, you can see its clarity. Colour must be of a beautiful brown dark, load and bright; The density, on the other hand, must be syrupy and liquid. A different colour or too liquid consistency indicates poor quality of the starting wine.

For the second analysis, take the cup with your right hand , in way to heat its contents. With your left hand, however, cover your glass. Remain like this until the vinegar will not be slightly heated. At this point, take your left hand out of the chalice and breathe, three times and in discontinuous, with closed eyes. Try to smell the scent and acidity of aged balsamic vinegar, as well as their intensity and persistence. The smell of a good aged balsamic vinegar must be complex but balanced, strong but at the same time sweet and, above all, persistent.

how to become a taster of traditional balsamic vinegarFinally, we now analyse the real tasting process. At this stage, you have to taste a small amount. Once the vinegar is brought to the mouth, pour the liquid against the palate: so, the bouquet of perfumes and aromas will be released throughout the oral cavity. At this point, keep the origina balsamic vinegar in the mouth by sliding it evenly on the tongue and then inside the cable. The flavour should be sweet but slightly acidic, aromatic and intense.

 

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

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