Tag Archives: Alt=”aged vinegar”

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 …

Speaking about the Balsamic Vinegar, it is important to underline the relationship between the Balsamic Vinegar and the concept of sustainability.

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.

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.

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”.

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.

Traditional Balsamic Vinegar of Modena is subject to the aging process which gives to the final a product that unequal taste hard to find in other products. Time is the most important ingredient.

A thick balsamic Vinegar is a sign of good quality? A good Vinegar has to be thick? During the natural aging process the product develops a progressive thick balsamic ness which, however does not have to become excessive. 

Sherry vinegar? How many kinds of vinegars are there? There is a vast range of vinegars, even more wider than we can immagine. There are vinegars obtained from honey other from cider other again from rice and the list could go on… but, here in Italy, the most common one is …

There is no doubt that there’s a wide difference between Balsamic Vinegar and Balsamic glaze, but how conscious are we about that diversity? Nowadays consumers are, always more often, used to buy Balsamic glazes convinced that the taste is similar to “real” Balsamic Vinegar, but is that true?