Balsamico, Balsamico: How to Choose a Good (and Authentic) Balsamic Vinegar

By Thursday, July 11, 2013 Permalink 0


//

Gareth Jones, food and travel writerBalsamico, Balsamico: How to Choose a Good (and authentic) Balsamic Vinegar

by Gareth Jones

“When we think that 100 kgs of grapes converts into just 2 litres of Balsamico after 25 years ageing, we appreciate what’s quite so special.”

 

Balsamio brusco 1985, aged Balsamic vinegar, photo by Gareth Jones

1985 aged Balsamic vinegar

Imagine a magical elixir which has a history charted back to 1785 – and probably earlier — that takes skills passed down through the generations of families, and is years in the making. Made traditionally, this elixir has the power to transport one to Heaven on a spoon, and just one word on the bottle tells us the real from the manufactured.

IMG_0894 (188x250)

That word is Tradizionale’ and to a cynic it could read like a word from the marketeer’s limited lexicon. This one word, however, divides the Heavenly stunning from the just special and Earthly – and sometimes not special at all for its added caramel and sugar. Time to become acquainted with the genuine Aceto Balsamico Tradizionale di Modena DOP.

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

UA-21892701-1
WordPress Backup