Why Italy has it all - from fast cars to slow food
Nobody indulges the five senses quite like the Italians. Taste their cooking. Feel the texture of their fine leather. Smell the aroma of thick espresso, the scent of garlic swirling in the wind. Hear the roar of a sports car, or simply watch the vines rustle in the slow breeze. Amongst the cities of Bologna and Modena, in the region of Emilia-Romagna, these senses collide.
, the chaos of Rome fades into the sprawling countryside. Already, the cheap pizza at a roadside stop tastes better than anything back home, as if magic is baked directly into the dough. By the time I arrive in Modena, a late afternoon sun casts a yellow glow over the busy piazza. Students are drinking beer, enjoying the summer heat. Locals ride past on bikes, food in the baskets up front, not a helmet in sight. I'd stumbled into a seductive Italian cliché, and I was only too happy to find a patio table, order some wine, and enjoy it.A half hour away is Bologna, where lasagna, tortellini and bolognaise first attained glory. To the west is Parma, which blessed the world with Parmesan cheese and Parma ham. But if you look at any bottle of balsamic vinegar, you’ll see it comes from Modena. This oil-black condiment can only be called balsamic if it comes from this particular region. There is, however, a vast difference between real balsamic vinegar and the stuff you buy at the supermarket. Modena has been producing it since the Middle Ages, using a technique that incorporates a daisy chain of wooden barrels, and a complicated process of cooking grape must. Most of all, the secret ingredient of balsamic vinegar is time. The elixir is literally passed from generation to generation. You’ll know the stuff you have is “industrial” (as they call it here) if you didn’t pay $100 for a 100 ml bottle, as you would for certified Aceto Balsamico Tradizionale di Modena .
I visit Azienda Agricola Galli, a Renaissance farmhouse that has been producing balsamic vinegar for centuries. The family matriarch, Galli Giovanni, simply cannot believe I have never tasted the real deal. Using a glass baster, she gently leaks some onto a spoon. My tongue touches the liquid, and my palate explodes. It tastes like everything good in the world. Upstairs in the attic, I learn about the aging process, as the vinegar is transferred from barrel to barrel, gaining its sweetness by losing moisture to evaporation (the “angels’ share”).
Downstairs awaits a feast: a brick of soft gorgonzola, fresh olive bread, a variety of meats and cheeses, blood-red cherry tomatoes, eggs and two bottles of Balsamic Tradicionale, to be dribbled over it all. Galli sternly reminds me to never cook with it, never waste it, but still eat it with just about everything, even ice cream.
Aceto Tradizionale Modena - News
You'll know the stuff you have is “industrial” (as they call it here) if you didn't pay $100 for a 100 ml bottle, as you would for certified Aceto Balsamico Tradizionale di Modena. I visit Azienda Agricola Galli, a Renaissance farmhouse that has been
Modena, 27 giugno- Sono Nadia Ugolini e Alessandro Zomparelli, con la scultura 'Goccia. L'Essenza', i vincitori del bando per la realizzazione di un monumento dedicato all'Aceto balsamico tradizionale di Modena, che verra' collocato nella rotatoria tra
Agli eventi saranno presenti i prodotti del Consorzio del Prosciutto di Parma, il Consorzio dei Salumi Piacentini, il Consorzio del Parmigiano Reggiano, il Consorzio di Tutela dell'Aceto Balsamico Tradizionale di Modena, il Consorzio dell'Aceto
“L'osteria della vacca bianca” nata per promuovere i prodotti tipici locali: vacca bianca modenese; vini locali biodinamici a fermentazione naturale; aceto balsamico tradizionale; parmigiano reggiano di bianca modenese e altre leccornie a km zero.
Sono due prodotti diversissimi - per metodo di produzione, filosofia e utilizzo - ma nel nome li differenzia solo la presenza di una parola: Tradizionale. Stiamo parlando dell'Aceto Balsamico Tradizionale di Modena e dell'Aceto Balsamico di Modena,
Affinato, Aceto Balsamic Tradizionale di Modena DOP | Aceto ...
Traditional Balsamic Vinegar hails from the region of Emilia Romagna, and two consortiums oversee vinegar production in the provinces of Modena and Reggio Emilia. Each consortium defines the standards, the local varieties of grapes, bottle shape, and awards for their respective fine vinegars. In the Modena consortium, the vinegar must only be bottled in bottles having the shape and capacity of the Giugiaro bottle, similar to a globe with a square base. Further, the designation includes DOP, under the direction of the European Union.
Traditional Balsamic Vinegar of Modena must be aged for at least 12 years in a series of casks of different woods, among them oak, juniper, ash, mulberry, cherry, and chestnut. The aging and wood varieties develop the balsamic vinegar’s complex chactacteristics and nuances.
The traditional recipe includes years of patient tending, as the boiled trebbiano grape must ages in attics for years before being brought to the consortium for its critical evaluation.
Under the guidelines of the consortium, the vinegar is evaluated by a committee of certified tasters. The vinegar is judged using a point system, and the best are classified as Affinato (old) or Extravecchio (extra old). These are the only officially recognized classifications from the Modena consortium.
Beautifully gift boxed.
Aceto Tradizionale Modena - Bookshelf
Vinegars of the World
The numbers correspond to the barrel capacity 'Consorzio fra produttori di Aceto Balsamico Tradizionale di Modena'. Other two Consortia are in Reggio Emilia ...Italy
In order to protect the original aceto balsamico tradizionale di Modena, a consortium has been set up to blind taste and select those balsamico that meet a ...Fodor's Italy
TASTE 3 ACETO BALSAMICO Dl MODENA Modena is home to Aceto Balsamico Tradizionale di Modena, a species of balsamic vinegar unparalleled anywhere else on ...Fodor's Italy 2010
TASTE 3 ACETO BALSAMICO Dl MODENA Modena is home to Aceto Balsamico Tradizionale di Modena, a species of balsamic vinegar unparalleled anywhere else on ...The essential Mediterranean, how regional cooks transform key ingredients into the world's favorite cuisines
“Aceto balsamico tradizionale sells for $240 a bottle,” one traditional producer explained to me. “Aceto balsamico di Modena sells side by side at $80 a ...Day-after-day Report Directory
Balsamic vinegar - Wikipedia, the free encyclopedia
A bottle of Aceto Balsamico di Modena, aged for eight years. Balsamic ... Aceto Balsamico Tradizionale di Modena must be sold in this special bottle ...
ACETO BALSAMICO TRADIZIONALE DI MODENA - Consorzio tra ...
D.O.P. - Denominazione d'origine protetta, Aceto Balsamico Tradizionale, Consorcio de Productores del Vinagre Balsamico tradicional de Modena, Vinagre Balsamico, ...
WineCountry.it: All you want to know about Italian wine ...
The Aceto Tradizionale di Modena DOP (ABTM) is marketed in special ... Both the Aceto Tradizionale di Modena DOP (ABTM) and Aceto Tradizionale di Reggio Emilia ...
Azienda Agricola Fabbi - Aceto Balsamico Tradizionale di Modena**
Azienda Agricola Fabbi - Aceto Balsamico Tradizionale di Modena
Acetomodena
L'Aceto Balsamico Tradizionale di Modena, d'ora in poi ABTM, è uno dei prodotti più ... l'ottenimento di Aceto Balsamico Tradizionale di Modena proviene da ...