A tradition of colour - Northern Italy

Special feature Northern Italy : A tradition of colour

The fabrication of balsamic vinegar is another kettle of fish! In fact it borders on alchemy. The precious liquid, obtained from the rape of grapes, is delivered naturally over time when kept for years in a barrel. As the evaporation, concentration of smells and acidification takes place, the liquid is transferred into a smaller barrel; a process which can be infinitely repeated. A saying in the region goes that when extracting a little vinegar from the last barrel, it is piece of ancestral heritage that is being drunk. Dense, lightly syrupy, sharp and acidic but still balanced and round, balsamic vinegar is perfect for consumption. First appearing a long while back (the first records are of around 1042) and quickly reserved for kings and emperors as a medicine and elixir, it is now an indispensible cooking ingredient.

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