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Balsamic vinegar — product description on

Truly the king of vinegars can be considered balsamic vinegar.

It is produced from white grape varieties with a high sugar content (as a rule, it is a trebiano variety) that grows around the Italian city of Modena.

After fermentation and evaporation, the vinegar is placed in wooden barrels, where it “reaches” for at least 12 years, evaporating about 10 percent a year (no more than 15 liters of vinegar is produced from a 100-liter barrel).

Truly the king of vinegars can be considered balsamic vinegar. It is produced from white grape varieties with a high sugar content (as a rule, it is a trebiano variety) that grows around the Italian city of Modena.

After fermentation and evaporation, the vinegar is placed in wooden barrels, where it “reaches” for at least 12 years, evaporating about 10 percent a year (no more than 15 liters of vinegar is produced from a 100-liter barrel).

About the value of balsamic vinegar are legends. It was decided to give, like rare jewels, to the most distinguished persons.

So, in 1046 the Marquis of Canossa presented King Henry II with a barrel of this amazing vinegar. The monarch was so impressed with his taste that he ordered vigilantly guarding a valuable gift in the tower of his palace in Modena specially reserved for him. This vinegar was really worth a lot.

Barrels with exquisite contents talked about the status and wealth of the family, and in the houses where the girls grew up, they were considered as a rich dowry.

However, since then, little has changed.

The production of Modena vinegar in the past was the privilege of a limited circle of families of the aristocracy and the prosperous middle class. There was no single recipe, each family had its own secrets, handed down from generation to generation.

To this day, no more than 300 famous Italian families (including the family of Luciano Pavarotti) are engaged in its production.

However, now in the provinces of Modena and Reggio Emilia, strict standards for the manufacture of balsamic vinegar have been established, in which all the details of production are specified, right down to the shape of the bottle.

This vinegar is called Aceto balsamico tradizionale di modena.

Ordinary balsamic vinegar is used in the preparation of various dishes: soups, salads and desserts, even for pickling fish. However, Aceto Balsamico Tradizionale di Modena is perceived rather as an exquisite sauce that complements and emphasizes the taste of cheese, fruit and even ice cream.

And it costs a lot: the price of two hundred milliliters can reach one hundred euros or more.

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