Island Life Magazine Ltd October/November 2014 | Page 94

FOOD

Balsamic half term at Michelangelos
T

he Modena region of Italy is home
to one of the world’s finest cooking
ingredients - aceto balsamico or balsamic
vinegar.
It’s a truly versatile ingredient, after all,
what other condiment can be both sweet
and sour, dark and light, rounded or
sharp, used in cooking as a dressing and
as an after dinner liqueur?
It is made from Trebbiano grapes, grown
in the hills around Modena. Liquid from
the crushed grapes, known as must, is
boiled and then matured in wooden
casks. After a minimum of 25 years
during which time the casks are lovingly
cared for with a special technique of
transfers and toppings up.
It is the ageing process that makes it so
special. It takes about 100 litres of wine
to do one litre of authentic balsamic
vinegar!
Thickness is due to ageing process and
not by adding gelatine or caramel as in
many Balsamic glaze you find in the
market nowadays.
It is said that balsamic vinegar was

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made in Roman times and that the
Duke of Este’s family of Modena raised
the production of balsamic vinegar to
an art form. Rumour has it that when
King James II of England married Maria
Beatrice d’Este by proxy in 1673, he was
more attracted to the family’s balsamic
vinegar than his future wife!
During the last week of October half

term you will be able to sample a real
taste of balsamic vinegar at Michelangelo
Restaurant, 30 St Thomas St, Ryde.
A wide range of authentic balsamic,
with different aroma, different prices
- from £7.50 up to £145.00 authentic
gold cap - can be a unique gift for a
friend or a special treat for yourself. Call
Michelangelos on 811966.