Balsamic vinegar

The first mention of balsamic vinegar are to be found in 1046. According to the manuscripts, Italian Marquis Bonifacio gave balsamic vinegar as a gift to the German Emperor Henry II. Indeed, in those days, such gifts were worthy only of a noble person. Originally balsamic vinegar was used as a healing remedy, has long been well-known for its antiseptic and anti-inflammatory properties.

For the production of the world famous balsamic vinegar use specific grape varieties: Lambrusco, small village of trebiano and Sangiovese. In order to give the vinegar its characteristic taste, using barrels of different tree species. First wort infused barrels made of ash and oak, then this is a must add to vinegar, matured in barrels of chestnut and cherry. Then part of the vinegar from chestnut and cherry barrels add to vinegar, matured in barrels of mulberry wood. The real Modena vinegar should have a pronounced flavor of grapes and have a viscous texture, which is given by the content in its composition of caramel.

A maturing "Young" balsamic vinegar 12 years old, "Mature" 30-40 years and different colour caps. Vinegar aged 12 years has a cover cream color, more than 25 years of Golden color.

Traditionally, balsamic vinegar is used in small quantities. A mixture of olive oil is an excellent salad dressing. It goes well with meat and seafood. Perhaps his most unusual combination with strawberries.