2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16
When considering Italian cuisine as an ethnic and cultural phenomenon, its apparent simplicity is striking in the first place. The ingredients are usually the most common, at least for the nature of the Apennine Peninsula. Flour, olives, meat, vegetables, herbs are the main sources of flavor and he alth in the dishes prepared and consumed by Italians. And, of course, seasonings.
Recently, interest in this side of Mediterranean cooking has increased. Herb kits, spaghetti sauces, pasta and macaroni prepared according to Italian recipes or made in this country appeared in shops and supermarkets. Gourmet restaurants began to offer dishes containing balsamic vinegar. What is it and what is it eaten with?
The northern Italian region of Emilia-Romagna, home to such famous cities as Parma, Modena and Ravenna, has become the birthplace of this unusual seasoning. The peculiarity of the local nature is fertile soils, which make it possible to grow almost everything that you can imagine. This is where it originatedthe art of preparing an exquisite and healing seasoning, which is balsamic vinegar. Anyone who has a hundred dollars can buy it - that's how much a hundred gram bottle costs.
"Balsamic" is another name for this product. It looks like a dark syrup with a thick consistency, but it tastes sweet and sour. The shades of aroma are very rich, so it has little in common with ordinary wine vinegar obtained from sour wine. Just a few drops of this substance turn the most mundane foods (like tomatoes, cucumbers, cheese, meat or pasta) into a perfect culinary creation, enriched with extraordinary flavors.
In 1046, Marquis Bonifacio sent King Henry II a barrel containing balsamic vinegar. "What is it?" the monarch was surprised. After appropriate explanations, he decided to try the seasoning, and was very pleased with the gift. Since then, a tradition has developed among the Italian nobility to express sympathy for each other by presenting this spice-delicacy. The secrets of production have been kept secret for centuries by three hundred Modena aristocratic families, although in general it is widely known about balsamic vinegar that it is grape juice boiled down to syrup, to which acetic acid is then added to make it “play”. Then the product is aged in barrels, first in oak, and then made from fruit trees. The final stage of production is aging balsamic in mulberry barrels.
Howand in the case of cognac, the time spent in a wooden container is of great importance: the more it is, the better. At the same time, fermentation occurs cyclically - more intensively in summer, slower in winter. Balsamico Tradizionale, that is, a traditional product, requires twelve years of aging, and it can take up to half a century to obtain especially valuable varieties. Real gourmets can say about balsamic vinegar that it is a delicacy and expensive product. Of course, not everyone can afford it.
However, those who do not have a plump wallet should not be upset. In Modena, an accelerated industrial technology has been developed that significantly reduces the cost of this seasoning. Inexpensive balsamic vinegar is spices dissolved in ordinary wine vinegar, natural dyes and thickeners. Of course, it cannot be compared with elite products, but you can still get a general idea.
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