Archive for April 2019

Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

Producers of Balsamic Vinegar of Modena believe they have a duty to protect the product from imitators, and maintain the standards of aceto balsamico di Modena IGP, she is doing just that. Balsamic vinegar is a global ingredient now. For consumers, this popularity means they need to shop with care. There’s balsamic vinegar. And then there’s aceto balsamico di Modena IGP. In this video we hear from Giacomo Ponti, vice president at the Consortium for Protection of Balsamic Vinegar of Modena; Federico Desmoni, general manager at the Consortium for Protection of Balsamic Vinegar of Modena; and Cesare Mazzetti, vice president for the Consortium for Protection of Balsamic Vinegar of Modena.

 

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

A diner doesn’t need a knife to enjoy Massimo Bottura’s sous-vide short ribs. Borrowing a lacquering technique from the Japanese kitchen, the famous chef finishes these fork-tender pork ribs with several layers of balsamic glaze.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

At his restaurant Osteria Francescana in Modena, acclaimed chef Massimo Bottura recalls childhood memories of his own family’s Aceto Balsamico and reflects on the passion that drives his relentless creativity.

 

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

The producers of Balsamic Vinegar of Modena have achieved impressive success with a local product now loved around the world. But like many valuable ideas, Aceto Balsamico di Modena needs protection. Imitations abound, and they lack the guarantee of quality that distinguishes every bottle of Aceto Balsamico di Modena IGP. By securing the IGP designation, or Indicazione Geografica Protetta, for their product, the Aceto Balsamico producers of Modena and Reggio Emilia have taken action to protect and inform consumers and preserve their own heritage.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

For the people of Modena and Reggio Emilia, Aceto Balsamico is the flavor of home. Today, consumers can find Aceto Balsamico di Modena in shops and supermarkets around the world. Thanks to its versatily, it is a highly-prized condiment both for professional chefs and cooking aficionados. But in the not-so-distant past, many people from Modena would not leave the region without their own little flask just in case a dish needed enhancing with a few fragrant drops. In the homes of Modena and Reggio Emilia, shapely cruets etched with age dispense the condiment on specialties like Parmigiano Reggiano, carpaccio and grilled veal chops.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

Patience is a virtue in Modena. Like superb Parmigiano Reggiano, great Aceto Balsamico takes time. It takes time for wine grapes to transform themselves into the dark, suave and silky Aceto Balsamico di Modena, a condiment and cooking ingredient now prized worldwide. As with fine wine, production begins in the vineyards, with the harvest of plump, sun-ripened clusters. Regulations permit the use of seven local grape varieties, but the red Lambrusco and Sangiovese and the golden Trebbiano are the most important. The minimum maturation time is 60 days, but only if this phase lasts more than three yars, the finished product can boast the “aged” classification.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

Aceto Balsamico di Modena springs from a landscape of quiet beauty, an ancient territory ruled by the Dukes of Modena and Reggio in the centuries before Italy was unified. Defined by the majestic Apennine Mountains and the fertile plain of the River Po, the region retains captivating remnants of history.

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Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/

For centuries, the people of Modena and Reggio Emilia have transformed their wine grapes into the precious elixir known as Balsamic Vinegar. Historians can only speculate how this liquid treasure came to be—perhaps when someone put concentrated grape juice, a common sweetener, into a vinegar barrel, unwittingly launching a fermentation that produced a heavenly result.

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