More about Balsamic Vinegars and Balsamic Must from Modena’s Acetaias
February 20th, 2007Today I will publish some more pictures from my trip around Modena last month, when I was hunting for Acetaias and Balsamic Vinegar.
After our series of pictures and videos about Traditional Balsamic Vinegar of Modena, I want to show you also where the volume production for less aged balsamic Vinegar (generally between 3 and 10 years only) and balsamic must (between 3 and 8 years) takes place.
I already introduced Franco, one of the selected Academia Barilla partner producers of Balsamic Vinegar and Must, in a previous post. I broke my camera that day, so sorry, no videos - but I have plenty of pictures to share with you today.
The production process of Balsamic Vinegar of Modena is similar to the one adopted from the Traditional Acetaias, only it is applied to bigger volumes. It all starts with the must, of course. The Must gets carefully mixed with aged vinegar in big barrels.
Look at the Yellow label - Bio stands for Biologico, the Italian term for Organic.
Then the Balsamic Vinegar is left aging for years in smaller barrels.
Academia Barilla’s artisan producers achieve a higher grade of balsamic vinegar by adding a higher percentage of aged must, and having the balsamic vinegar aging in chestnut and cherry barrels - just to make it more intriguing for your gourmet food lover palate!
And finally, after the production gets the approval and DOP certification from the Consorzio, as we discussed in previous posts, the aged balsamic vinegar and must turn into the Academia Barilla range of Balsamic products, that you can easily get online at the Academia Barilla online shop.
This entry was posted on Tuesday, February 20th, 2007 at 6:52 pm and is filed under academia barilla, artisan producers, balsamic vinegars, italian culinary specialist, regional specialties. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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wow, these pictures are great! i’ll love to visit such place! great job with the blog btw.
Gourmetguru is right, these pictures are incredible! I am glad I found your website. I always read some of the Food TV blogs but I think that yours goes into more depth about how the foods I eat are actually made. This is a great post, and a good find!
thnx evelyn - which other food blogs you read? I like also what the guys do at epicurious.com.