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 

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Different wooden barrels for the production of the Traditional Balsamic Vinegar appeared first on Use Balsamic Vinegar.

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Vinegar of Modena: a quick guide to find the authentic one appeared first on Use Balsamic Vinegar.

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Vinegar of Modena: The importance of the consortium appeared first on Use Balsamic Vinegar.

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:

“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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Traditional Balsamic Vinegar of Modena DOP: where is its price coming from? appeared first on Use Balsamic Vinegar.

The original “Traditional Balsamic” is the combination of different elements put together: the characteric grape varieties which grow in the area of  Modena, the typical weather of this region and the passion and love of the best producers who take care of the traditional production.

What is the traditional production about?
It is a long procedure which lasts decades according to the different aged vinegars. During its production, in order to obtain an authentic Balsamico Tradizionale, nothing will be added to the must. It necessitates a long period of fermentation till when it slowly matures. At this stage, the Balsamico Tradizionale acquires the typical balsamic aromas and then it is ready to the ageing stage when it becomes the perfect Balsamico Tradizionale.

One main feature vital to achieve an authentic Balsamico Tradizionale is the several wooden barrels where the “Traditional Balsamic”   is contained in the production phase. It is interesting to know that, there are five different woods used during the production. They are “chestnut”, “mulberry”, “cherry wood”, “juniper” and “durmast”. As they are listed, they are used during the production and the barrels have different sizes according to the phase in which they are required.

It is interesting, right? It is fascinating how these producers are able to provide one of the best delicacy, desired by gastronomic connoisseur from all over the world.

What can we add? Thanks producers for your commitment in producing one of the finest products and  in achieving such a high quality.

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Traditional balsamic vinegar of Modena (ABTM): the authentic one appeared first on Use Balsamic Vinegar.

In the Middle Ages in Italy it was believed that balsamic vinegar could be a medicine for all ills, from common headaches to more serious disorders. But only the noble and the wealthy merchants could afford the balsamic vinegar. One more reason why for a long time this type of vinegar was considered a real drug rather than a food: in the past, the balsamic vinegar has been used for its astringent and disinfectant properties as well as for its food flavour. Its antibacterial and antiviral properties were exploited to disinfect wounds. It was also used to treat nail infections and skin problems, such as acne.

Balsamic vinegar would increase the amount of time our body devotes to digest foods. In this way, we will avoid the introduction of excess food because our body will have the chance to reach the sense of satiety. Balsamic vinegar helps digestion and maintain proper body weight. It has a less calorie and less fatty dressing than other sauces, such as mayonnaise, and does not contain cholesterol.

Moreover, it seems that the B.V. has interesting properties in terms of improving blood sugar regulation. Polyphenols in vinegar help enzymes break down protein into amino acids to help metabolic processes. B.V. reduces blood pressure and improves heart health. It favours the absorption of calcium and magnesium. It has anti-pain properties, especially in case of migraine.

It is clear that the original Balsamic Vinegar of Modena . can be employed not only in our dishes but also to relieve some little problems. We recommend you to distinguish from the cheapest quality of balsamic to the finest.

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Vinegar : The beneficial properties! appeared first on Use Balsamic Vinegar.

The Test magazine published in Germany, issued a well-documented inquiry into the quality of balsamic vinegar on the market in Germany. The title of the article caused a stir: Bluff aus Modena, Bluff from Modena. Some industrial balsamic vinegar would have included not only grapes vinegars (as required by the Igp specification) but also corn, beet and sugar cane. Also, the presence of heavy metals was detected. The complete results of the chemical and organoleptic analysed on 22 samples of balsamic vinegar of Modena are available on an anonymous basis in the German commercial network at www.test.de.
Almost half of the 22 samples did not respond to the strict EU standards and consequently, those balsamic vinegars are considered inadequate.

In November 2015, the German court in Mannheim recognized the Consortium of balsamic vinegar of Modena the exclusive use of the adjective Balsamic (which becomes generic, for example, for some products Pharmaceuticals) in a civil judgment that opposed it to the German society Balema: but this continue its site today to use the term balsamic vinegar on its products. Balema has appealed and this blocked the execution of the measure issued by the court: The Consortium should have to initiate a case to stop its marketing and the Italian Government asked the German authorities to seize the products, second the application of the ex officio clause contained in the quality package EU.

Do you think is it possible to find the original balsamic vinegar in the German market afterwards? And also, what we find on the supermarkets’ shelves in Europe are safe products and most importantly, certified? Let me know what you think and tell us your experience!

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Vinegar vs. Germany: an opened fight appeared first on Use Balsamic Vinegar.

It is when the line between culinary art and chemical becomes more thinner that molecular cuisine borns: flavours and smells change and the consistences vary to become de-structured as a result of handling of physical and chemical elements. Science, then, comes to the heart and brings culinary experiences at the boundaries of fantasy.

One of the basic techniques of molecular cooking is the spherification. It consists on a basic process that allows the transformation of liquids into balls. This enable them to encapsulate the liquid substance inside them with the result of a concentrate of flavors inside small, glowing bubbles. In the terminology of molecular cooking, the product of spherification is called “caviar” or “drop”.

Spherification exploits the chemical reaction of a liquids mixed with alginates, soaked in calcium solutions, with the aim of creating small spheres having a rigid external structure and a liquid inside. The technique was invented by Ferran Adrià and is one of the most surprising of the molecular cuisine, as it allows to present, in the form of caviar, any taste.

Balsamic pearls (also called Gems) are little black pearls obtained just like that. With a soft consistency they encase the unique taste of Balsamic Vinegar and concentrate its aromas and fragrances in a warm and harmonious symphony of flavours.

Similar in appearance to caviar, Balsamic Gems are strong and elegant in their impact and they are the perfect enhancement for high-class cuisine, used in many restaurants. They add a unique flavour and character to meat and fish dishes, finger foods, starters, vegetable or fruit salads, ice-cream, creamy puddings and confectionery. However, the best way to eat them is on a risotto or simply by let some balls drop on a piece of cheese.
Furthermore they are suitable for vegans, as they only enchase the best balsamic vinegar made with cooked must.

If you are looking for something unusual and artistic manner to present and taste your dishes, Balsamic pearls are definitely the most precious, modern and refined way to propose the essence of tradition and culture of original Balsamic Vinegar.

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic Pearls a modern and refined way to taste the Balsamic Vinegar appeared first on Use Balsamic Vinegar.

During the natural aging process the product develops a progressive thick balsamic ness which, however does not have to become excessive. 

As you may imagine a thick balsamic vinegar  is a sign for a superior quality product, its density is considered a positive characteristic.

During the natural aging process the consistency improves gradually but it doesn’t have to be excessive.

Let’s clear up this matter.

Original Balsamic Vinegar of Modena IGP (it can be sold by law on an industrial scale after only 60 aging days and a minimum density of 1,06) For this kind of vinegar only:
Cooked must, Wine vinegar, And a maximum of 2% of caramel, are requested by law.

Usually on the data sheet or label of the product you can also read a value of density. In this case you should prefer products with a higher density, as this means an increased percentage of cooked must in it (positive feature).

How can you calculate the density of the product?
According to weight to liter: if the weight of one liter of final product is 1,10 kg, its density is 1,10.
If the weight of one liter of final product is 1,20 kg, its density is 1,20.

But beware: a high density can also be a negative feature!

This phenomenon usually occurs with the original Traditional Balsamic Vinegar of Modena PDO, where the only admitted ingredient by law is the cooked must (this product is handmade and sold after an aging of minimum 12 or 25 years in wood barrels).

A too thick traditional balsamic vinegar is NOT a good vinegar as the refining of the product in the barrel was not correct.

As you may notice in the video, sometimes the product gets an appearance and consistency, which render it unusable.

The exact viscosity and pourability, which are the essential features for an excellent Traditional Balsamic Vinegar falls through and a very dense layer of the product settles to the bottom of the bottle. The flavour of the product remains unchanged but if you taste it you may feel a light granularity, which can spoil your recipes.

Have you ever tried a real thick Traditional Balsamic vinegar of Modena POD?

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Thick Balsamic Vinegar – As you can imagine the density of a balsamic vinegar is considered a positive characteristic. appeared first on Use Balsamic Vinegar.

Would you like to create a dish easy and tasty?

Ingredients 4 people amount:

300 g (10.56 oz- 0.66 lb) of carrots ,  3 little pieces of butter , 1 big potato ,  1 tuft of fresh mint , 2 cups of 00 wheat ,3 spoons of extra-virgin olive-oil ,1 egg , 1 onion , 10 little round tomatoe, 1 yolk , 100 g (3.52 oz- 0.22 lb) of grated Parmesan cheese, basil, butter, salt, pepper, , 1 tea-spoon of sugar , 2 spoons of original Balsamic Vinegar of Modena PGI for the balsamic dressing.

Execution :

Peel off carrots and potato, boil them in salt water and keep boiling water after straining it off from vegetables.

Crush vegetables together to obtain a dense mixture.

Add wheat, egg, yolk, salt, pepper and 50 g (1.76 oz- 0.11 lb) of grated Parmesan cheese. Blend well.

Sprinkle a chopping-board with wheat and divide the mixture into small balls.

Roll balls out to obtain long cylinders. Form many little gnocchi (about 2 cm long) cutting cylinders with a sharp knife.

Chop up onion and let it fry slightly with oil and butter. Add water until onion becomes transparent.

Salt and pepper. Clean the tomatoes, divide them into halves and clean off seeds. Mince them and add them to onion. Sprinkle with sugar and add the original Balsamic Vinegar of Modena.

Let it cook and add water if necessary, until you obtain a tomato confit.

In the meanwhile, boil gnocchi in abundant salt water and strain off water when they come to the surface.

Mix gnocchi with vegetables sauce with balsamic dressing.  Let them fry quickly, then add basil and mint.

Season with butter and grated Parmesan cheese left over, then take off from fire and serve immediately.

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

(amazon.IT)  (amazon.UK)  (amazon.DE)  (amazon.ES)  (amazon.FR)

The post Balsamic dressing for your “gnocchi” appeared first on Use Balsamic Vinegar.