How to use it
When using balsamic vinegar the most fundamental rule is to ensure that the balsamic vinegar is added at the end of any cooking process and the amount should be no more than a spoonful per person. These gourmet bottles are ideal for food hampers because they are exclusive.
Some recipes for you to try
- Brush a thick slice of ham with balsamic vinegar, add shavings of parmessan, roll and refrigerate. Cut accros the roll into rounds and serve as an elegant snack while entertaining or at parties.
- Add balsamic to all these !
- Cubes of parmesan
- Black risotto
- Pizza Modena
- Country rabbit
- Meat balls
- Gourmet salads
- Country omelette
- Smoked balsamic salmon
- Grandma's sauce
How is balsamic made?
The ripe juicy, matured grapes are cooked into a must in order to prepare them for the balsamic fermentation process in barrels. The grape must is placed in the first larger barrels and then it is moved in what is called the "battery," a series of barrels of precious woods such as chestnut, oak, mulberry, cherry. Their capacity decreasing (from 75 litres to 10 litres) each of which is capable of giving unique balsamic aromas, flavours and fragrances. The intensity and mellowness of the flavour is controlled by many natural factors in our farm. The temperatures in the loft where the barrels are kept affect the taste. In the summer the hotter weather causes more evaporation and a greater concentration of flavours whilst in the winter the solder weather means that fermentation stabilises. This combined with the order of the woods in the battery mean that ours is a unique flavour and texture. Each batch is unique in flavour. This is a unique artisan balsamic vinegar, directly from the balsamic barrels in Paolo's farm in Modena.
What the older generations in Italy believe about Balsamic vinegar
"... a meal without balsamic vinegar is like a day without the sun..."
"...a teaspoon of balsamic vinegar dissolved in a glass of water is more refreshing when you're very thirsty..."
"... it's an excellent preservative for vegetables in the winter..."
"... a teaspoon of balsamic vinegar relieves a sore throat.."
"... in the past women used to add a teaspoon of balsamic vinegar to the water to bleach and soften their hair..."
" ...teaspoon of balsamic vinegar whet's the appetite..."
"...after a meal a teaspoon of balsamic vinegar aids digestion..."
"... young balasamic vinegar can be used to disinfect wounds..."
"... conisidered to heal back ache, sciatica and rheumatism..."
"...considered an aphrodisiac..."
".. to get rid of mosquitoes: place a light and half a cup of balsamic vinegar on a window sill nearby..."
Balsamic Vinegar and your health
Gourmet balsamic vinegar due to it's natural ingredients may help reduce high blood pressure. It also has beta-carotene which may help fight cancer-causing free radicals and boost the immune system. It may help metabolise bone-builders such as calcium and magnesium; and the insoluble fibre content in balsamic vinegar may reduce cholesterol.
Source: Aceitaia Malpighi San Donnino. Italy
The Origins of Balsamic Vinegar
The origins of balsamic vinegar, as such, are uncertain. Some even say it was an accidental discovery! Traditionaly, balsamic vinegar is derived from the natural fermentation and ageing of cooked grape must, it seems safe to assume that the creation of balsamic stems from these microbiological processes in containers of cooked grape must - saba. Saba was used in Modena in Roman times: as a sweetener, along with honey.
Most references to the origins of balsamic are between Ferrara and Reggio Emilia finally focusing in the city of Modena. When The Duke Estense Ferrara moved to Modena in the 1500's the first document with an accurate and detailed reference to balsamic vinegar, emerges. Since then Modena has become significant in the history of balsamic vinegar.In 1796 France's Napoleon, occupied Modena, he destroyed the ducal vinegar barrels and sold the balsamic to the wealthiest families in the city. Only after 1815 was it possible to rebuild, in part, the Ducal vinegar factory. During this period this venegar was Duke Francis IV's favourite.
Balsamic became more widely available when the experienced winemaker Ottavio Ottavi asked the shadow of Ghirlandina at Francis Aggazzotti how to run a vinegar loft. The Aggazzotti responded with a letter which became, in practice, the methodological basis for the production of traditional balsamic vinegar of Modena.
Acetaia Malpighi, which produces the Saporoso range, is located about 7km outside Modena, surrounded by vineyards in the town of San Donnino,and their lofts are part of a very well-appointed complex where they make balsamico in this traditional way. Unlike conventional vinegars, which are made from wine or fermented fruit juices, aceto balsamico tradizionale is made of the unfermented grape juice (called must) which is condensed by heating and aging. It is truly a craft, grown out of a cottage industry where each household would make enough for themselves and to give as gifts througout the year. As a result, each vinegar has its own style, with variances in the subtle nuances of flavors. Like wine, each year's grapes are different, and the sweetness and acidity of the must varies accordingly.
This is an excellent 6 year old balsamic from Malpighi, who have been making and maturing Balsamic vinegars at their own acetaia (cellar where vinegar is aged) for several generations.
Malpighi is a very well known company in Italy and is in the famous area of Modena, where all reputable and good balsamic vinegars come from. It has a perfect balance of sweet and sour. Try this Saporoso Balsamic vinegar with only grape must as its ingredient. Lovely with carpaccio of beef (thin sliced very rare or traditionally raw in Italy) bresaola (air dried beef), or with rocket salad and Parmesan shavings and many other salads. A few drops are also good on risotto. It is a very high quality balsamic with excellent flavour considering that it is 6 years old. It has the balance and flavours of a more aged balsamic. It has been voted a best buy in many well known food magazines.(Good food magazine / Taste Italia ) Its flavour is superb there is not a better well balanced balsamic for harmony of sweet and sour.