Balsamic Vinegar Aceto Balsamico Tradizionale
A beautifully beribboned bottle is no guarantee you’ll find true aceto balsamico tradizionale inside. Even phrases like “balsamic vinegar of Modena” or “di Modena” are loose terms allowed by Italian law which can be misleading. You might open the bottle to find a minimally-aged blend or, even worse, an inferior concoction of white vinegar and carmelized brown sugar.
To find the most authentic version of aceto balsamico tradizionale, look for bottles corked and sealed with wax or a lead capsule, a ribbon or stamp of the producer’s insignia prominently on display. The very phrase “aceto balsamico tradizionale” is regulated by the Italian law and any product with that name will ensure that either Modena or Reggio Emillio was the point of origin. You will not, however, find an age on the bottle.
Although the Italian government reserved the term “balsamico” as well as references to Modena or Reggio Emilia for only “tradizionale,” pure, 12-year-old balsamico, United States law allows any vinegar to bear the name balsamic. It also allows manufacturers to place numbers on the labels like “6” or“21” which don’t refer to the years the product was aged. Posting the age of the vinegar is actually illegal in the United States, but customers may erroneously assume that’s what the number represents.
In the fall, during the Italian grape harvest, the careful and meticulous vinegar process is begun with the harvest of the white occhio di gatta and Spergola or red Labrusco and Berzemino grapes . The tart Trebbiano variety is the grape of choice, however, but regulations allow the others to be used as well. To reduce the release of tannins in their skin, the grapes are gently crushed and the liquid simmered. After about 25 percent of the liquid evaporates, a sweet syrup “must” is left to be poured into large chestnut or mulberry barrels where it is left for a year.
Oxidation occurs in the air space left in the barrel, allowing the wine yeast to feed on the must’s sugar. Alcohol is produced and at the same time, through much more slowly, the acetic bacteria consuming the alcohol turns it into acetic acid. The yeasts are not able to consume all of the high sugar content, leaving what remains to sweeten the vinegar.
A variety of wood barrels, among them cherry, chestnut, ash, mulberry, locust and even juniper, lend their particular character to the vinegar as it is decanted in ever smaller barrels. Each year, it will lose from 10 to 25 percent of its volume. A dozen years in the barrels mellows the vinegar’s flavor and as it continues to age, three changes occur: it thickens, increases in complexity with traditional sweet and sour nuances, and darkens in its golden amber color.
Surprisingly, the Marsala used with veal scaloppini and saltimbocca may be substituted with balsamic vinegar. And because of the sweet and sour balance, more modestly-priced balsamic vinegars can be used in recipes for duck and pork, as well as in delightful dark sauces for venison, wild duck, dove and quail.
Oil and Vinegar, Aceto Balsamico are used in a host of recipes. The finest table display of Aceto Balsamico Balsamic Vinegar is in the grape cruet.
Bread Dipping Herbs and Spices
Bread Dipping Herbs and Spices http://gourmetgifts.cruets.com
Bread dipping herbs for a bread dipping sauce is easy with
Bread Dipping Herbs and Spices. Just add your favorite olive oil and/or balsamic vine…
Oil and vinegar cruets come in many different shapes, sizes and designs. The range in which it is made can vary from the different types of materials used such as glass, ceramic, stainless steel or cut crystal. Cruets typically serve as a decanter for culinary functions holding liquid condiments or a household piece that creates awe and conversation during a friends and family get-together. The most common known cruet started off traditionally as an olive oil cruet. It was easily created by glass or ceramic since the shape was just the size of an elongated jar with a spout. Although it is typically used for any type of liquid condiment, the most common use is for either olive oil or balsamic vinegar.
Olive oil is used for many things that range from personal products we use, medical ingredients, and food we prepare. The European countries have the highest consumption rate of olive oil as it was traditionally used for all types of food including salads. Balsamic vinegar is a condiment that is used to compliment meals and salads in combination with olive oil. It was originally used in Italy but the world has adopted balsamic vinegar as a tradition with all sorts of meals as well. An oil and vinegar cruet can serve to be ornamental or functional depending on the owners’ personal preference and what it is most often sought out for.
Cruets became popular all throughout Europe when people got a hold on the taste of elegance at the dining table. It has also become a tradition to always include oil and vinegar in meals as well. This tradition quickly spread like wildfire and disbursed throughout the world’s restaurants and home tables.
When storing olive oil in a cruet one must take into consideration that any type of vinegar contains a high level of acidity and oil is gentle when it comes to flavor.The reason for glass use is because of its special function in which it can hold any type of liquid but does not hold on to the previous condiments’ flavor or scent due to its material. It is also much easier to wash and clean when compared to ceramic, steel, and other types of materials.
The grape cruet is one of the most popular and sought out oil and vinegar cruets. This cruet is made by SIMAX glass which is ranked as one of the most durable types of glass due to its nature in withstanding extreme temperatures and its pure high quality when it comes to break resistance. The grape cruet is visually and beautifully pleasing to the eye and will always be a conversation piece around the house or restaurant. The grape cruet is unique in its crafting as it is glass blown within glass creating a design of a bunch of incased grapes. This cruet is designed so the need for two cruets is not required hence one for olive oil and one for vinegar. There are two compartments within this single cruet. The cluster of grapes would be filled in with a darker color condiment, typically the balsamic vinegar and the outer casing around it is filled with olive oil. With the glass cruet, there is a separate spout on either side for easy fill and pour for the oil and vinegar. This is extremely helpful and beneficial to those who have meals that do involve foods that require both oil and vinegar such as consistent salad consumers.Having the grape cruet is like having a mixture of olive oil and balsamic vinegar but in a way that is fashionable and eye-popping. Presenting condiments such as olive oil and balsamic vinegar in this way is just an elegant and well-designed art form on the table. Using a handblown cruet such as this can save time, money, and also help decrease excess condiments to prevent wastage.
The grape cruet is one of the many types of oil and vinegar cruets that can be used as a decorative piece at home or be given as a gift for weddings, house-warming parties, to the newly engaged, and birthday gifts. In terms of the best season, it is best to give this as a gift during the start of spring or when the season changes to fall. People use it for serving as well as for storing since it can both contain oil and vinegar at one time keeping them separated and preventing an unwanted mixture. For those that want to use it as a gift, the best choice is to bundle the cruet with quality olive oil and balsamic vinegar. This would make it one of the best house-warming gifts.
The Lyon Heart Study, conducted in Lyon, France, had six hundred participants. All of the participants were less than seventy and had recently suffered from a heart attack. These participants suffered no other health ailments. The experimental group was placed on a Mediterranean-style diet mainly consisting of fish, fruits, cereals, and beans. Thirty-percent of their calorie intake came from healthy monounsaturated fats similar to those found in olive oil with minimal consumption of saturated fats, which are also known as “bad” fats. The research diet included about two hundred milligrams of cholesterol and counseling from health professionals regarding diet and lifestyle.
The control group was given generic low-fat diet instructions by their physicians. The study was cut down by three years, from five years to two. The reason was that the study was deemed unethical, due to the fact that the experimental group had significantly less cardiovascular issues than the control group. Omega-3 fatty acids were shown to reduce the risk of a second heart attack. Incredibly, when researchers revisited the experimental test participants more than a year later, the majority of their former participants were continuing their diet and lifestyle. This study and its resulting conclusions have been backed up by countless other studies, including the Seven Countries Study, over the recent decades. If anything, new research has shown that the Mediterranean diet is nothing if not beneficial to the body.
The Mediterranean diet and similar diets made up primarily of fruits, vegetables, whole grains, and healthy monounsaturated fats have been shown to be the most beneficial. This type of diet has been shown to decrease the risk of coronary heart disease, diabetes, and certain types of cancer. Trans-fatty acids found in partially hydrogenated vegetable oils contained in processed foods increase heart attack risk. Omega-3 and monounsaturated fats found in fish, flax seed, olive oil, and canola oil among other sources, have been shown to do the opposite. Rather, the risk of heart attack and high HDL (bad) cholesterol are lowered. While many diets have been exposed as scams, the Mediterranean diet still lives on.
Of course, healthy fat is not the only component as to why the Mediterranean diet is so successful and synonymous with good health. No one nutrient or food group holds the key to good health by itself. Rather, it is a combination of food groups and nutrients. The benefits found in produce such as fiber, antioxidants, and phytochemicals are also part of the Mediterranean diet and any other healthy lifestyle. Phytochemical is the name for the wide array of chemical compounds found most commonly and abundantly in plants.
This discovery has sparked a revolution in nutrition science and the dinner table. Consumers are now thinking “nutritious” and “wholesome” rather than “quick” and “convenient”. Since the Mediterranean diet is more of a philosophy than a food guideline, it also impacts other health factors. This includes attitude, activities such as a walk after dinner, or one’s lifestyle. Less animal products and more produce seem to contribute to better heart health, lowered cancer risk, and a longer life. The “magic” of the Mediterranean diet is more than just parts of a diet or a glass of wine. It is not just healthy fats, more produce, or wholesome foods, it is an array of these components. A low fat intake while maintaining levels of healthy fats, fiber, and plenty of phytochemicals. These are all parts of a nutritional plan worthy of emulating and taking on. It is a lifestyle made by conscious choice.
- Four teaspoons Aceto Balsamico Tradizionale, the easiest to pour from an oil and vinegar cruet
- Two tablespoons extra virgin olive oil, best to drizzle with an olive oil cruet
- Two one oz scallops of veal
- All purpose flour
- One celery stalk
- One garlic clove
- Salt and pepper to taste
Dice the celery and mince the garlic. Using the flat side of a rolling pin, beat the veal until it is one half inch thick. Put the garlic on both sides of the meat. Dredge both sides of the meat veal in the flour and dust off the excess. Heat the olive oil in a large sauce pan over medium heat, and add the celery. Cook for three minutes and then remove. Cook the veal for one minute on each side and then remove the pan from the burner. Add the balsamic vinegar over each piece of veal. Salt and pepper to taste. Serve quickly after. Serves two.
- Four And One Half Oz Walnuts
- One Pound Shell Shaped Pasta
- One Quarter Extra Virgin Olive Oil
- One Third Cup Basil Leaves
- Sea Salt And Pepper To Taste
- Twelve oz fresh ricotta cheese
Mix the ricotta cheese with the olive oil, basil, pepper and salt in a mixing bowl. Then boil the pasta in a large pot for ten minutes. Drain and put in a serving bowl. Add the walnuts, sauce, and mix well before serving.