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Villa Manodori Balsamic Vinegar (Case of 12 – 8.5oz Bottles)

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Other information on vinegar:
Balsamico, Lambrusco, Parmigiano and Co.

For lovers of good Italian food, it has long been talked about: In the Emilia Romagna is a lot of emphasis on good food. From the region are such delicacies as spicy Parmigiano Reggiano and Balsamico – two culinary delights that blend beautifully together. In the region around Modena is a good amount of Parmigiano Reggiano is a must on the tables of Ristoranti – eaten in slivers, possibly with a few drops of thick balsamic vinegar.
At least twelve years to mature, the Traditional Balsamic Vinegar of Modena, which is also referred to as “black gold of Modena. Only then it can be sold in small vials. The Barbieri family has been making for three generations ago vinegar to this traditional method. The brothers and sisters Erika and Gilberto Barbieri operate Acetaia del Cristo, San Prospero, north of Modena. From the Trebbiano and Lambrusco grapes, the must for the balsamic vinegar is produced.
In century-old casks of vinegar is stored in the attics of Acetaia. Typical species are oak, chestnut, cherry, juniper and mulberry. “Each wood gives off its own individual flavor to the vinegar,” explains Daniele Bonfatti, managing director of Acetaia. “Extra Vecchio” may be called a vinegar that is at least 25 years matured. Not quite as long, the Parmigiano Reggiano mature. Two years are enough for a spicy cheese explains Gernano Tossi, President of the cheese factory in Novi di Carpi. And proud he adds that this famous specialty of the Emilia-Romagna are still made almost in the same manner as nine hundred years ago: with the same ingredients – milk, rennet, salt – the same production technology as well as the same artisanal care.
In boilers, take the 550 liters of milk is set with rennet. At a temperature of 38 degrees, the curds from the whey splits. The paste, which is located in a linen cloth, with a wooden rod lifted out of the boiler and immediately pressed into molds. Later, the cheeses about 20 days will be placed in a salt bath. Then, finally, begins the ripening process. Over 60 000 of each 40-pound cheeses in the cheese store in Novi di Carpi.
Already after one year, the cheese may be sold. But first must be examined, the cheese from the Consorzio del Formaggio Parmigiano in 1934 founded Reggiano. Meanwhile, President Andrea Lori says that only wear the cheese from the provinces of Parma, Reggio Emilia, Modena, Mantua (on the right of the river Po) and Bologna (on the left of the river Reno) the name Parmigiano Reggiano may.
And what fits the grated Parmigiano? Of course, homemade pasta. The diverse specialties include pasta to Italy as the sausage to Bavaria. Also in the Emilia Romagna know the housewives how to cook delicious pasta. Ansaloni Valentina and her sister Anna-Maria Ristorante show “Santa Maria fuori le mura” in Nonantola like how it’s done.
“Any married woman can make pasta,” says Valentina. “It is a tradition that the bride for the wedding guests – often around 500 people – must make the pasta itself. If they can not make pasta … “laughs Valentina and to stand for the set in space. She kneads the dough even more powerful. With a long rolling pin roll the dough then rolled out so thin that you can almost see through him.
Anna-Maria; cut with a serrated wheel small squares. They then spread on top of seasoned minced meat and another square, pressing the pieces firmly together at the edges and knock his hands: Done. Now the pasta is only briefly in salted, boiling water, and – prego, you can taste it.
Another specialty of the Emilia Romagna Ferrara is the pork sausage. A kind of sausage that is made of finely minced pork, old red wine, salt, pepper, prepared, nutmeg, cinnamon and cloves and placed in a large pig bladder. The sausage, which is part of six hours and is cooked longer in the steam, definitely not for everyone. Gourmets should not miss in Franca and Romano Turra in S. Egidio (about 30 miles east of Bologna) to look in: Here, taste this specialty, served with mashed potatoes, at best.
A good meal, of course, is also as good a wine. In Emilia Romagna the traditional Lambrusco is produced. The sparkling wine is made mainly from the grape varieties Lambrusco di Sorbara, Lambrusco Lambrusco and Grasparossa Salamino. To Chiarli winery, which has 145 years is based in Modena, to include Castelvetro 150 hectares of vineyards. There is also the estate of the family Chiarli. Most recently, here is a highly modern winery was built, in which the young table wines made from aluminum tanks is drawn directly on the bottles.

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