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Dear bloggers,

Today I’d like to introduce you a very refined seasoning: “L’ACETO BALSAMICO TRADIZIONALE DI MODENA”. It isn’t a vinegar but the most important and famous seasoning  in the world.

Modena is an Italian town of 185,027 inhabitants, capital of the province of Emilia - Romagna.

Historically, before the importation of sugar-cane and sugar-beet, people in Europe used to sweeten the food with honey or with cooked grape-juice. During Middle-Age, land properties and therefore the vineyards, were exclusively owned by religious orders or nobleman. The history tells that, per chance, monks discovered the natural feature of less cooked and forgotten in wood-barrels for longtime to ferment and acetify without special help (thanks to particular bacteria and enzymes colonies naturally contained in it). Those peculiarities brought Modenese men to arrange a wise method of pouring and refilling meant to obtain a superb Vinegar. At the beginning it was  used for medicinal purposes and that’s the origin of the name Balsamico ( Balsamo=scented substance used for medical help…).

It becomes really much appreciated on the tables of the Dukes, aristocrats and rich landholders. The most ancient written evidences date of year 1046 A.d. At the end of the 1700, after the auction-sale of the ducal acetaia, many barrels were moved to Piedmont and part of them simply sold or acquired by more simple families which maintained the knowledge of its production until today. Modenese families, specially in the past, used to keep small quantities of their best Balsamico to the used in special occasion, for example Christmas day, Marriages, etc. Then barrels were passed in doery or in heritage, from generation to generation. During the Sixties, for the first time, many enthusiasts and small producers created a coterie, the a consortium and started to codify the rules, submitted themselves to controls to have a insurance of great quality and began to promote in many ways the Balsamico.

POSSIBLE USES OF BALSAMICO

PAPPARDELLE WITH BRESAOLA, CHICORY AND BALSAMICO D.O.P

Brown bresaola (seasoned beef meat) and olive oil in a frying-pan. Let the cicory fade in warm olive-oil and add it to the bresaola. Cook the pappardelle in boiling salted water, drain and sauté them with the sauce. Prepare the dishes and garnish them with Parmiggiano Reggiano scales and drops of Balsamico tradizionale.

CHICKEN FILLET WITH BALSAMICO

Clean the chicken and cut into 12 slices. Beat, flour and brown in olive-oil. Salt, pepper and add some broth. Wait the forming of the sauce. Arrange the dishes and garnish with Parmesan scales, minced rucola and the cooking sauce. Pour some Condimento Balsamico and accompany with a sauté  of little carrots.

BAKED CREAM AND BALSAMICO D.O.P.

Warm up 500 ml. of liquid cream and I vanilla stick until boiling point and immediately take away from fire. Let cool. Add 125 gr of sugar, 250 gr. Of albumen and the following liqueurs (10 gr of bitter almond liqueur, 10 gr. of Moaraschino and 10gr of egg-flavoured Marsala). Throw away the vanilla stick and sieve 3 times. Bake in a caramelled form for 2 hours. Let cool in the refrigerator for one day and sprinkle drops of Balsamico when serving.

This week-end I did the chicken and the backed cream. It was delicious… Please try to do it!

If you want to know where you can buy the Aceto Balsamico di Modena please contact us!

See you soon!

Pamela