academia barilla  February 2007

Hunting for Balsamic Vinegars

Buon Appetito, Italian food lovers! I’m glad to be back to blogging, [...]

Buon Appetito, Italian food lovers! I’m glad to be back to blogging, after traveling across Italy and the United States for a while.As Carla mentioned in her latest post, I had very interesting meetings with both academia Barilla’s partners in artisan production of traditional gourmet food and, on the other end, with some of our Chef and restaurant owners we partner in the United States – and yes, Ido have a lot of good news for you, and also many blog goodies such as pictures, videos, interviews, and much more!

One of the most exciting experiences I had in the last few weeks was certainly my trip around the countryside farms of Modena, where I’ve been hunting for secrets in balsamic vinegar making.

Balsamic Vinegar of Modena - acetaia
Here is a picture of Franco, one of Academia Barilla’s artisan producers of aged Balsamic Vinegar and must, who proudly strikes a pose atop a very high pile of balsamic vinegar barrels – I had to climb the other pile to take this shot, it was fun but after this shot I dropped my camera and broke it, so this was the last pic I could have taken that day… :(

Franco was the perfect guide that day in Modena. He drove me up and down for the entire day, answering all of my questions about the history, tradition, and production of the mighty balsamic essence. He also introduced me to other producers and experts of the area, I’ll publish some video interviews soon.

Before telling you about my recent discoveries, let me give you a little background about balsamic Vinegars. As we’ve done with Extra Virgin DOP Olive Oils from Italy, as well as Prosciutto di Parma, we’ll take a few minutes (and a few posts) to dissect the complexity of what we blanket label as “Balsamic Vinegar.”

As with the other food topics we’ve covered, I hope that this introduction and the series of posts about Balsamic Vinegar I’ll start in the next days will picque your interests and titilate your pallete!

I also appreciate tag-teaming this topic, as I have in the past, with Massimo - I see he started providing excellent insight into how YOU can use Balsamic in the kitchen! I love Gelato al Parmigiano with a touch of Traditional Balsamic on top, of course…

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