Vinegar tasting in Florence or at your location
In this case, we in Tuscany cannot claim any authorship regarding vinegar production, and in fact the best vinegars are produced outside Tuscany, in Emilia, and particularly in Modena, and its surroundings. It is generally assumed that balsamic vinegar was created by accident: probably a certain quantity of cooked grape “mosto” was left forgotten in a jar in someone’s home, and then found again a little later, when it was already showing signs of acidification.
The first written record of balsamic vinegar was by a certain Donizone, a Benedictine monk who lived between the eleventh and twelfth centuries. The raw material used for the Traditional Balsamic Vinegar of Modena is obtained from vine grapes, which are traditionally cultivated in the Province of Modena, Trebbiano and Lambruschi grapes. The necessary steps for obtaining the Traditonal Balsamic Vinegar of Modena involves four principal stages: the grape harvest, the pressing, the cooking of the grape “mosto” , and its aging, Some excellent vinegars are now also produced in Tuscany.
The event, offered in an exclusive form, lasts around two hours, with the starting-time and date chosen by the participants. One of our experts will introduce you, in your own language, to the secrets of the production, aging, and tasting of vinegar. This will be followed by guided-tasting of various types of vinegar, accompanied by local bread, and an appropriate wine.
These are the products to be tasted:
- Balsamic vinegar
- Aged Balsamic vinegar
- Vinegar made from Tuscan wines
A supplement is charged for programs carried out where you are staying.