One of the things we enjoy the most about traveling is the opportunity to visit producers of traditional and exquisite foods. Today we are in northern 🇮🇹 , in the town of Modena in Emilia-Romagna, where we visited a producer of traditional balsamic vinegar, @acetaiavillasandonnino This is not the sugar, caramel, and preservative-added commercial balsamic, aged for a day in a steel barrel, that you can buy for a few bucks in the grocery store, but a product that is aged for a minimum of 12 years under carefully controlled conditions and strict production and aging rules governed by the DOP (Protected Origin Denomination). One interesting difference, for example, between balsamic vinegar aging and 🍷 aging is the age of the barrels. With balsamic vinegar, it’s often the older the better! If you 👀 closely in the photos here, you’ll even see one barrel dating back to the 1512! The end result is a silky, subtle yet complex, liquid gold that marries harmoniously with 🍦 , fresh 🍑, cheese, 🐟 , 🥩 and various other foods. This is a product that is worth paying a few extra 💶 💶 to put in your kitchen pantry and bring out for your most special guests!
#balsamicotradizionale #realfood #slowfood #modena #emiliaromagna