And so here's part two:
- how the Traditional Balsamic Vinegar is made according to regulations
- the aging of the two kinds: the minimum 12 year old and the minimum 25 year old
Wednesday, February 6, 2008
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1 comments:
WOW! This is incredible! I had no idea that balsamic vinegar existed that is so different from what I buy in the store. The process of making TBV and how it was discovered is fascinating. It must take immense patience to make it. I can’t imagine having to wait 25 years for the finished product. I would love to have a taste of the TBV. It must be very different from the balsamic vinegar I have here if you can eat it on ice cream. I’m imagining that it is very sweet. When I return to Italy, I need to schedule a tour in Modena!
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