100% Italian Balsamic Vinegar
BALSAMIC VINEGAR IS A PERFECT GOURMET GIFT IN DUBAI and UAE
Balsamic Vinegar Traditional original is produced in the region of Emilia Romagna in the north of Italy which has been strictly regulated at the European level to ensure that consumers choose the highest quality vinegars.
Balsamic Vinegar (Italian: aceto balsamico) is a dark, concentrated, intensely flavored vinegar made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds, and stems.
The balsamic vinegar is a renowned gourmet seasoning ingredient available in glass bottles to add distinguish flavor on meat, fish, salads, vegetables, pizza, desserts and fruit, on aged cheeses such as Parmesan, on shellfish and even on ice cream for most aged ones.
There are three main grades of Balsamic Vinegar: traditional balsamic vinegar, commercial grade balsamic vinegar, and condiment grade balsamic vinegar. Several varieties may be available within each grade.
There are protected balsamic vinegars aceto:
Balsamic Traditional of Modena DOP (Balsamic Vinegar of Moden Traditional ),
Balsamic Traditional of Reggio Emilia DOP (Balsamic Vinegar Traditional of Reggio Emilia), and
Balsamic Vinegar Traditional of IGP (Balsamic Vinegar of Modena Traditional).
Balsamic Vinegars of Modena or Reggio Emilia traditional are produced with cooked grape must (as single allowed ingredient) of Lambrusco, Ancellotta, Trebbiano, Sauvignon, Berzemino, Sgavetta and Occhio di Gatta and grown exclusively in the Provinces of Modena and Reggio Emilia. The resulting thick syrup (Italian : mosto cotto), is subsequently aged for a minimum of 12 years (25 years for the extra old ) in a sequence of several wooden barrels made of chestnut, cherry, oak, mulberry, ash and juniper successively reduced in sizes.
True traditional balsamic vinegar is rich, glossy, deep brown, and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the barrels. The names of these two vinegars are protected by the European Union‘s Protected Designation of Origin ( D.O.P.) as the characteristics of the products protected are essentially linked to their territory of origin. The acidity of Traditional Balsamic Vinegar of Modena PDO is minimum 4,5% while the acidity of an 18 year-aged balsamic should be 4.0%.
The Balsamic Vinegar of Modena IGP (Aceto Balsamico di Modena) so called “ “Black Gold of Modena” is recognized as one of the food’s ambassadors of Italy and registered with a Protected Geographical Indication status by the European Union (Italian : IGP) . In addition to the PGI abbreviation, the typical yellow and blue circular sticker must necessarily be present on the label.
The IGP Balsamic Vinegar of Modena, according to traditional specifications, the must be produced in the Provinces of Modena and Reggio Emilia with grape must of Lambrusco, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, Montuni. The IGP status requires a minimum aging period of two months in fine wooden barrels, rising to three years as a minimum when labelled as invecchiato (aged).
It is allowed to add a share of caramel for colorimetric stability but not exceeding 2% in total final volume. Each stage of the production process must be controlled by the control structure and duly documented. The Balsamic Vinegar of Modena always has an acidity of minimum 6.0%.
Exclusive aged balsamic vinegars of 30 years – 50 years – 100 years – 150 years are a rarity and ultra-precious gourmet products sold in a very limited specialized gourmet stores as IFM GOURMET – Italian Food Masters in Dubai, UAE in a special numbered glass bottle of unique and elegant design usually of 50ml inside a gift box.
More and more people appreciate and consume the Italian balsamic vinegars, vinegar condiments and flavored fruits or vegetables balsamic glazes, balsamic pearls and compotes of balsamic and like to share this unique culinary flavoring experience that enchant any dishes, testament of time and tradition, by gifting family, friends, partners, colleagues making the perfect gourmet gift for all festivities and any occasion.
The list of ingredients on the back label of the bottle says a lot about the quality of the final product. The ingredients are listed by quantity: and as a general rule, more premium Balsamic Vinegars are made with more grape must.
History of Balsamic Vinegar
Balsamic Vinegar’s history dates back to around 4000 BC. when the Babylonians and later the Romans used cooked grape must as a medicine, sweetener, seasoning and as a food preservative. However, for the making of refined wood aged vinegars in Italy we need to wait until the 11th century when it was introduced by the Este family which ruled one of the northern Italy regions.
In the late Middle Ages and Renaissance, the ruling class enjoyed such vinegars as a refined drink, which they also believed to be a remedy for the plague. Evidently the name balsamic itself arose from the therapeutic use that was made of it at the time.
IFM GOURMET shares passion for original Italian Balsamic Vinegars and Vinegars produced by Casanova 1746 (even white and rose’ vinegars preferred for fish condiment) and offers one of the largest collections to view in its store in Dubai Investment Park 1, Green Community, UAE.
Shop now online on our portal www.ifmgourmet.com
Tel. 04 8829791 – Mob. 050 3848115
Dubai Investment Park 1 – Green Community
Dubai, United Arab Emirates