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The traditional balsamic vinegar of Modena

Nov 10, 2014 4:05:00 PM Posted By admin admins

Modena balsamic vinegar Features

 

The balsamic vinegar of Modena is a typical condiment of Emilian cuisine. This product has a very ancient and dates back even to the Romans that by failing to provide the brown sugar, baked grape must. Even then there are several historical evidence attesting to the balsamic vinegar use even in aristocratic circles. One of the main features of Modena balsamic vinegar is its density and its color can vary from yellow to dark brown. Before being put on the market, the balsamic vinegar of Modena is subjected to a series of organoleptic tests, through which they are verified the quality properties of the product. Five members belonging to the Chambers of Commerce of Modena and Reggio Emilia are insiders to taste the balsamic vinegar which is bottled and sold only after their approval that certifies the absence of defects.

 

 
The balsamic vinegar of Modena use at restaurants

 

Balsamic vinegar is a typical ingredient of the Emilian cuisine, used in many recipes. The processing of this product requires that it remains inside of the barrels for a long period and at the end of the aging step, the balsamic vinegar has a characteristic appearance and a very intense aroma. Its taste is sweet and acid at the same time and varies depending on a number of factors that intervene during the step of processing the product. The color is dark and the texture is dense and similarly to the syrup. For its very peculiar characteristics, the balsamic vinegar of Modena can be used for seasoning both hot and cold food, but its use in the kitchen is determined by entirely subjective factors. The balsamic vinegar gives it a very strong and intense flavor to meat, fish, boiled meats, salads and cheeses (especially goes very well with Parmigiano Reggiano).

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