When considering Italian cuisine as an ethnic-cultural phenomenon first and foremost striking in its apparent simplicity. The ingredients are usually the most common, at least for the nature of the Apennine Peninsula. Flour, olives, meat, vegetables, herbs – these are the main sources of taste and wholesomeness of the dishes prepared and consumed by Italians. And, of course, spices.
In recent years, increased interest in this side of the Mediterranean cooking. In stores and supermarkets appeared herbs, sauces for spaghetti, pasta and macaroni, cooked according to Italian recipes or made in this country. In the exquisite restaurants began to offer meals, which consists of balsamic vinegar. What it is, and what it eats?
The Homeland of this extraordinary condiment has become the Northern Italian region of Emilia-Romagna where famous cities like Parma, Modena and Ravenna. The peculiarity of the local nature – the fertile soil, giving the ability to grow almost anything that you can imagine. It was here that arose the art of gourmet cooking and healing spices, which is balsamic vinegar. To buy it can anyone with a hundred dollars – it is so much worth of gold a bottle.
“balsamic” – another name for this product. In appearance it is similar to a dark syrup of thick consistency, and tastes – sweet and sour. The flavor is very rich, so with the usual wine vinegar, obtained from fermented wine, it has little in common. Just a few drops of this substance turn the most mundane products (like tomato, cucumber, cheese, meat or pasta) to a perfect culinary creation, enriched with extraordinary nuances of flavor.
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In 1046, king Henry the Second Marquis Bonifacio sent a barrel containing balsamic vinegar. “What is it?» – asked the surprised monarch. After appropriate explanations, he decided to try his sauces and was very happy with the gift. Since then, among the Italian nobility have a tradition to Express feelings to each other, presenting this spice is a delicacy. Secrets centuries kept secret three hundred Modena aristocratic families, although in General terms it is widely known about the balsamic vinegar that is grape juice boiled down to syrup, which is then added acetic acid to “sparkle”. The product is then allowed to stand in barrels, and the first in oak and then – is made from fruit wood. The final stage of production – maintaining balsamic in mulberry barrels.
As in the case of brandy, is of great importance, the time spent in wood container: the more the better. The fermentation occurs in cycles – more intense in the summer, slower in winter. Balsamico Tradizionale traditional product, requires twelve years of aging, and for very valuable varieties can take up to half a century. True gourmets can say about balsamic vinegar that is delicious expensive product. Of course, the pocket it is not all.
However, those who do not have a fat wallet, you shouldn't be upset. In Modena designed Express industrial technology, greatly reducing the cost of seasoning. Cheap balsamic vinegar – it is dissolved in normal wine vinegar spices, natural dyes, and thickeners. Of course, from a luxury product its impossible to compare, but the General idea to is still possible.
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DE: https://tostpost.com/de/business/39720-sprechen-sie-ber-balsamico-essig-das-ist-sehr-teuer.html
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HI: https://tostpost.com/hi/business/24388-balsamic.html
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PL: https://tostpost.com/pl/biznes/42444-m-wi-o-ocet-balsamiczny-e-jest-to-bardzo-drogie.html
PT: https://tostpost.com/pt/neg-cios/42066-dizem-que-o-vinagre-bals-mico-o-que-muito-caro.html
TR: https://tostpost.com/tr/business/37127-s-yledikleri-balsamik-sirke-ne-ok-pahal.html
UK: https://tostpost.com/uk/b-znes/41071-govoryat-pro-bal-zam-chniy-ocet-scho-ce-duzhe-dorogo.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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