When considering the Italian cuisine as ethnic-cultural phenomenon primarily affects its apparent simplicity.The ingredients are usually the most common, at least for the nature of the peninsula.Flour, olives, meat, vegetables, herbs - are the main sources of taste and healthy dishes of prepared and consumed by Italians.And, of course, spices.
Recently, increased interest in this side of the Mediterranean cooking.In shops and supermarkets will have a set of herbs, spaghetti sauce, pasta and pasta, cooked according to Italian recipes or made in this country.The gourmet restaurants were offering food, which is present in the composition of balsamic vinegar.What is it, and what it eats?
homeland of this unusual spices became the North Italian region of Emilia-Romagna, which houses the famous cities such as Parma, Modena and Ravenna.There the peculiarity of nature - fertile soil, making it possible to grow almost anything you can imagine.It was here and there was the art of gourmet cooking and medicinal seasoning, which is balsamic vinegar.Buy it can be anyone who has a hundred dollars - it costs so stogrammovaya bottle.
«Balsamic" - another name for this product.In appearance it is similar to a dark syrup thick consistency and taste - sweet and sour.Shades of flavor is very rich, so with the usual wine vinegar obtained from sour wine, he has little in common.Just a few drops of this substance is converted most prosaic products (such as tomato, cucumber, cheese, meat or pasta) in a perfect culinary creation, enriched with unusual flavor nuances.
In 1046 King Henry the Second Marquess Bonifacio sent a barrel, which contained balsamic vinegar."What is it?" - Surprised the monarch.After the respective comments, he decided to try the seasoning, and was very pleased with the gift.Since then, among the Italian nobility was a tradition to express sympathy for each other, presenting this spice-delicacy.Secrets are kept secret for centuries three hundred Modena noble families, although in general is widely known about balsamic vinegar that is grape juice, the cooked to a syrup to which was then added acetic acid to he "played".Then, the product was aged in barrels, and the first in oak and then - made of fruit wood.The final stage of production - aging balm in mulberry barrels.
As in the case of brandy, great importance is the time spent in wooden containers: the bigger it is, the better.In this fermentation takes place cyclically - intense summer, winter slowly.Balsamico Tradizionale, that is a traditional product requires twelve years of aging, and for the most valuable varieties can take up to half a century.True gourmets can say about balsamic vinegar it is an expensive delicacy product.Of course, he can afford not to everyone.
However, those who do not have a plump purse, should not get upset.In Modena developed accelerated industrial technology, greatly reduces the cost of this condiment.Inexpensive balsamic vinegar - it is dissolved in ordinary wine vinegar spices, natural dyes, and thickeners.Of course, with the luxury of its products can not be compared, but to get a general idea is still possible.
