I had always wondered why Balsamic Vinegar from Modena in Emilia-Romagna was so expensive. Having visited Modena on a press trip I discovered why. Although classified as a vinegar, balsamic is actually produced in a very different process. The mosto or grape must is made from the seeds, pulp and juice of fresh local grapes., which is simmered for hours until reduced by half. Then begins the long journey through a series of five barrels , each made from a different variety of wood, imparting its own distinctive flavour.. With each passage the vinegar is reduced again by half. It can take anywhere from twelve to fifty years to make the finished product. I was lucky enough to try a selection of different Balsamic vinegars at the tasting session and then got the chance to buy some to bring home. I love Balsamic vinegar and now I now what the production of it involves I don’t mind paying a bit more for it. If you visit Modena it is well worth a visit to a Balsamic vinegar producer (And for non foodie partners there is also the Ferrari museum just down the road!!)Balsamic vinegar tour 3 (2).JPG

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