00:03I was late to the balsamic vinegar game but now I'm totally hooked okay guys so
00:11there are three kinds of vinegar really there's vinegar then there's balsamic
00:15vinegar and then there's aceto di Modena vinegar from Modena which is where we
00:19are right now and that stuff is so strong that you literally need like a
00:23teaspoon and it hits you right here right in the back of your nose awesome
00:26for dressings good for everything I kind of like to drink it and I make an
00:30excellent vinegar chicken
00:38this is the acetaya for the maturation and the aging of the balsamic vinegar of
00:43Modena the product is put inside the two barrel and what kind of wood is this is
00:50it matter what kind of wood you use do you ever experiment with different kinds of
00:54wood yes the most used is the oak because it is a hard and a hard wood will
01:01last for time and gives the best vanilla taste that you can find in the balsamic
01:09for every nephew or son that we have there is a full battery oh I see the name that's so
01:17nice like the
01:18names Elisa Eliza Francesca Lorenzo we are aging outside of the barrel but the
01:23product become younger better a full body it's like like a magic
01:38so you can see the color the density yeah the darker color is a typical for the
01:48balsamic vinegar of Modena and then you smell it there is an intense flavor and with a pleasant acidity and
01:58it comes off
02:03wow good taste
02:05that's the real deal so this is a very traditional balsamic vinegar okay extra vecchio
02:1125 years old of aging
02:13whoa crazy this reminds me of Mary Poppins cough medicine
02:20should I just take it like this yes like you can smell and taste
02:27wow it's so good it's like it's sweeter than this one no it's got like yeah and it is more
02:34dense and more
02:36flavored oh it's so good so try to imagine of
02:42I was just gonna say parmigiano or like vegan parmigiano
02:45hmm it's crazy to think today that one of the balsamic vinegars I had was put in a barrel the
02:50year I was in college and the second one that was really syrupy and thick that we had on the
02:55little spoon was probably made three years before I was born when my parents first met and started dating so
03:00that's like I love that about stuff like vinegar and wine you can really think back to the year that
03:05it was cultivated and put into a bottle and made and that's what I love about Italian
03:09and how they make food they really take the time to do it right and let those flavors develop and
03:13it really pays off
