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There are very few cases, as with traditional balsamic vinegar, where its history is really the product. The first written mention date vinegar year 1046, when the Emperor of Germany, Henri II,[link widoczny dla zalogowanych], went to Rome for the coronation of detention Piacenc
alsamic vinegar in more than 75 years puedeêtrevieillie etle taste of Dolce and Moon of honey and less acidic and milder than the commercial balsamic vinegar. It is brown-violet and a consistency of syrup and thought. Emilia are two consortia of Modena Romagana that certify the quality and the production of balsamic vinegar,[link widoczny dla zalogowanych], forming with a grade that indicates the length of time who came to maturity.
a., wrote to Boniface, Marquis of Tuscany and the father of the famous Canossun of Mathilde Contessà, don pidienfaire a vinegar special considers more "écoulemen""t in a" perfect.
There are three types of balsamic vinegar, vinegar balsamic authentic House (vinegar balsamic tradizionale), aderezo balsamic classification of quality of commercial products tend to be a mixture of traditional and commercial balsamic products. However, only two consortia produce true traditional balsamic vinegar of Modena, which is located on the South side of the plain of Lombardy and Reggio Emilia, Emilia-Romagna, North of the Italy. The term "balsamic" is very popular with the public, and there is always a sufficient number of people who do not know the difference between balsam, traditional products "and" balsamic vinegar.
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Although this vinegar has been used in ancient times for medicinal purposes, today its use is much more closely to the quality of food and the great enrichment. Traditional balsamic vinegar can be used in salads,[link widoczny dla zalogowanych], sandwiches,[link widoczny dla zalogowanych], accompanied by tissue or can be used in the kitchen to make mayonnaise, sauces and pasta. Adds red meat, game or white meats. However, you should add only food cooked at the end of the kitchen, otherwise loses its aroma. Real gourmets can recognize the individual characteristics of traditional balsamic vinegar,[link widoczny dla zalogowanych], the aging process and the type of wood which lasted over the years.
The production of vinegar will tell the story of real differentiation. Balsamic balsamic Tradizionale di Modena and balsamic Tradizionale di Reggio, are the best examples of craftsman style vinegar. This is true in fact traditional balsamics Modena and Reggio, method of production dating back over 1000 years. According to the mandate can be characterized only this variety as the traditional balsamic vinegar.
The begins gently with the development of the grapes and open approach their juice. It is fermented twice to create the taste is soft and subtle. The liquid is transferred to wooden barrels is the place where really becomes vinegar. Volume evaporates and decreases, the transfer of alcohol in small oak barrels, where each barrel has its own special blend of aromatic wood, flavouring.
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