Mastering Aceto Balsamico - Advanced
This course is aimed at food-buyers, chefs, wine-tasters, delicatessen owners and anyone else who has an interest in learning more about the unique product that is the Aceto Balsamico Tradizionale di Modena.
These unique experiences are exclusive to Yummy Italy and are held in strict collaboration with one of Italy’s two official Balsamic Vinegar bodies the Consorteria di Aceto Balsamico Tradizionale di Modena. Courses are held at the headquarters of the Consorteria, the Museo di Aceto Balsamico Tradizionale di Modena in Spilamberto in the Modena Province in the presence of an English/Italian interpreter who is also an official Balsamic Vinegar taster.
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Your first stop will be the Museum where you will take part in a comprehensive guided tour for a basic overview regarding the production of the Traditional Aceto Balsamico.
After the Museum tour, you will learn about the history of the product and how it came to be unique to the Modena/Reggio Emilia provinces. You will also learn the difference between the DOP and IGP products.
You will receive a detailed explanation regarding the production processes as well as the very complex fermentation process that is imperative to its successful production, including the choice of different wooden barrels that are used for fermentation.
The next step of your course involves a visit to the Vinegar attic to see exactly how the barrels are kept and learn how the various maturations of vinegar are managed.
Once you have grasped a basic understanding of the production processes you will take part in a guided tasting together with a Master Vinegar taster. This involves learning initially about the many complex criteria for the objective assessment of the product as well as the various traditional techniques used for tasting.
You will have the opportunity to taste a variety of vinegars and learn how to fill-out a tasting card and data sheet for each of the vinegars that you taste. You will also learn why the only the Consortium approved vinegar may be bottled in the traditional and official bottle.
Next you will receive a detailed outline of how a Balsamic Vinegar production area (Acetaia) is managed and how it works.
At the end of your first day, your Master Taster will provide you with an in-depth explanation of the very distinct differences between industrial Balsamic Vinegar, the Balsamic ‘Condiment’ and the revered final product, the Aceto Balsamico Tradizionale di Modena.
Questions & Answers follow.
The second day of your full-immersion course will begin with a visit to three different Aceto Balsamico producers – from those who produce industrially, to the more traditional family-run Acetaia. You will learn about the methods that each producer employs, their consumer target groups and the products that are their most successful within each target group.
In order to put into practice what you learnt during Day 1 of the course, you will take part in guided tastings of all the vinegars that are produced in the various Acetaie that you visit to understand the differences between the various products.
During the final part of the course you will learn about the various foods that can be successfully combined with the Aceto Balsamico Tradizionale di Modena, including the typical local regional prepared foods and regional DOP products, as well as foods from other Italian regions. You will also receive an insight into potential wines that complement a meal that includes the Aceto Balsamico Tradizionale.
HOTEL ACCOMMODATION FOR THE NIGHT OF ARRIVAL AND FOR DAY ONE, TRANSFERS FOR THE PURPOSES OF THE COURSE, LUNCH AT A LOCAL RESTAURANT ON BOTH DAYS, COFFEE AND SNACKS ARE INCLUDED IN THE PROGRAMME.
Minimum 6 participants, Maximum 10 participants