But is it balsamic? Not all balsamic vinegars are created equal, make sure you choose the real deal
WHAT IS IT?
Balsamic vinegar has been produced in and around its birthplace, the city of Modena, in the northern region of Emilia-Romagna, Italy, for nearly 1 000 years. The region specialises in Lambrusco (red) grapes and Trebbiano (white) grapes and some of the must (unfermented grape juice) from these grapes has always been traditionally set aside to produce vinegar.
HOW IS IT TRADITIONALLY MADE?
The juice is cooked slowly to a syrupy consistency, then cooled and stored in wooden barrels where it is fermented and then aged for 12 to 18 years. The process produces a thick, glossy, flavourful vinegar.
HOW DO YOU KNOW IT’S REAL?
Traditional balsamic vinegar may be labelled as “aceto balsamico tradizionale di Reggio Emilia” or “aceto balsamico tradizionale di Modena”. Vinegar labelled with these names must be produced in either the regions of Modena or Reggio-Emilia using Trebbiano or Lambrusco grapes.
PROSECCO-VINEGAR POACHED NECTARINES
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 15 minutes
nectarines 8
sugar 100 g
honey 3 T
water 1 cup
Woolworths prosecco vinegar 4 T
bay leaves 2
cinnamon stick 1 vanilla ice cream, for serving
Woolworths almond, hazelnut and coffee granola pots 2 x 80 g
1 Cut a cross into the base of each nectarine, then set aside.
This story is from the January/February 2021 edition of Woolworths TASTE.
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This story is from the January/February 2021 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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