Black Friday Sale Extended for Balsamic Vinegar of Modena

In a recent press release, Gourmet Living announced today its first Black Friday Sale of balsamic vinegar of Modena, Italy.  This Black Friday sales promotion features deep discounts on both a 12 and 25-year old traditional balsamic vinegar, the company’s award winning Goccia d’Oro and its recently released Goccia Nera.

The owners of Gourmet Living have decided to extend this promotion through the Black Friday weekend into Cyber Monday, so do take advantage of these promotional discounts to obtain premium balsamic vinegar at bargain prices.

As indicated in the press release, “the labels and contents of these products have been certified by the Italian authorities and are designated as DOP and IGP, respectively. These vinegars contain no additives or preservatives and are bottled in Italy under the strict supervision of the Italian Growers Consortium.”

“This special Black Friday promotion kicks off the holiday season and provides consumers with an opportunity to taste various grades of authentic balsamic vinegar,” says Sheila May of Gourmet Living. “Strict Italian regulations are in place for a very good reason: to guarantee the integrity of the product for the consumer. Gourmet Livings wants to insure that our products meet these stringent requirements so that people can actually enjoy the true taste of balsamic vinegar of Modena.”

Sheila May, one of the owners of Gourmet Living, explains how balsamic vinegar is aged in this instructional video:

Goccia Nera is a less expensive balsamic vinegar best suited for vinaigrettes, glazes and marinades. While most commercial balsamic vinegars have a density level of below 1.04, Goccia Nera has a density level of 1.07 and is more viscous.  A 250 ml bottle is heavily discounted from its normal retail price of $19.25.   In fact, on Black Friday ONLY, you can purchase this balsamic vinegar for only $11.50.

Goccia d’Oro is a premium grade balsamic vinegar with a density level of 1.33. This award-winning balsamic vinegar comes with an attractive display box and wax seal and makes a great gift for cooks and gourmands seeking a high-quality balsamic vinegar.   This is a must-have gift for friends and families and fellow gourmands.

Gourmet Living’s traditional balsamic vinegar (“DOP”) of 12 and 25 years is tested, sealed and bottled by the Consortium in a distinctive 100 ml bottle. Traditional balsamic vinegar consists exclusively of wine must and with no wine vinegar, additives or preservatives.  Please note that the hand-made presentation package in ONLY available for the 25-year old traditional balsamic vinegar of Modena.

Gourmet Living’s balsamic vinegar product line has been created to give buyers an authentic taste of artisan vinegars at various price points to suit their budget. A few drops of this vinegar is all that is needed to create a dish that tastes as if it were made in the heart of Italy itself. These vinegars are made from pressed Trebbiano and Lambrusco grapes in Modena, Italy, and then aged in oak, chestnut and cherry barrels.

Special promotional pricing on these balsamic vinegars will continue through Christmas eve, but the deepest discounts occur now.

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Brining a Turkey for Thanksgiving

Many food magazines and chefs suggest that “purists” don’t brine their turkeys.  This is just plain silly.  All turkeys should be brined.  The simple reason is that it makes the white meat moister and avoids having a turkey that is too dry when you try to get the dark meat to cook through.

I have found that the dark meat (175º F) of a Turkey has to have a 15° F higher internal temperature than the white breast meat (160º F).  Clearly, this is a major challenge when baking a turkey where the breast meat is exposed to the highest temperature.

This temperature balance is almost impossible to achieve cooking a turkey the conventional way in an oven.  Frankly, I prefer to spatchcock the turkey as recommended in Bon Appetit.   It requires a little more effort, but is certainly worthwhile.

In the past, I recommended immersing the bird in a liquid brine for at least 12 hours (overnight).   While this still remains an option, I now prefer a simple dry rub consisting of 2 tbs of salt, 2 tbs of  pepper, 1 tsp of sugar  and a pinch of thyme.  Apply the mixture liberally inside the cavity and under the skin, then wrap the bird tightly in saran wrap and refrigerate for 48 hours.   Also, you may want to add 1 tbs of baking powder to the mixture which tends to make the skin crisper.

Forget the expensive dry rubs at Whole Foods.  It is simply a rip-off!   The goal is to keep the white meat moist and a simple dry rub is generally all that it is required to do so.  A spatchcocoked turkey helps insure that both the dark meat and white meat cook properly.

Whichever way you decide to celebrate Thanksgiving, please enjoy this wonderful family occasion.  A well prepared heritage turkey is certainly desirable, but the occasion is more important than how well the food is prepared.

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Aging Balsamic Vinegar of Modena in Wooden Barrels

As you delve deeper into making – and aging – balsamic vinegar of Modena, you are overwhelmed by the craftsmanship and care that goes into creating this remarkable product.

Farmers and artisans have been making balsamic vinegar for centuries.  Traditionally, small growers would often start a cask or barrel of wine must on the birth of a daughter, which would then serve as a dowry on their 18th birthday.    While this tradition is no longer practiced as frequently as it was in the past, the harvesting and aging process remains faithful to its traditions.

Most commercially sold balsamic vinegar consists of a mixture of aged wine must and wine vinegar.   While IGP certified and labelled balsamic vinegar has independent third-party controls, an IGP balsamic vinegar can contain wine must that has been barrel-aged ONLY 60 DAYS.  In other words, the density of IGP balsamic vinegar can vary significantly and impact on quality of the dining experience.  Most commercially sold balsamic vinegar consists mainly of wine vinegar with a very low density (it is watery rather than syrupy).

Condimento or balsamic vinegar labeled condimento (literally translated condiment) has no third-party certification process and its content is determined by the grower/bottler.  This is not to say that condimento is in anyway inferior to IGP-certified balsamic vinegar, it simply means that you need to trust your supplier.

Balsamic vinegar is aged in a series of wooden barrels called a battery.  Each year – normally in February – the oldest barrel in the series is topped up with wine must from the preceding year – see video and a longer explanation below.

In general, the first year’s wine must is stored in large oak barrels.  As these barrels are exposed to the elements (through a small opening on the top of the barrel), a certain percentage of the wine must evaporates.  As such, each barrel within the battery is “topped up” from the concentrated wine must of the preceding year.  This generally occurs during the coldest part of year while the wine must is resting.

The larger barrels tend to made of oak, while the middle years of the battery are generally made of chestnut wood. The chestnut tree is commonly found in Emilia Romagna. Softer woods, like cherry, are then used in the final six years of the aging process: years six through twelve.

While traditional balsamic vinegar is made entirely of wine must and quite expensive, please consider taking advantage of our special pre-holiday pricing on Gourmet Living’s balsamic vinegar of Modena now on sale on Amazon. FREE shipping for Amazon Prime members. This premium balsamic vinegar is sold with an attractive gift box and makes a great gift for family members or foodies alike.

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The Myth about Unfiltered Extra Virgin Olive Oil

C’era Una Volta in Montepulciano

Trequanda, Monticchiello & Montefollonica: A Glutton in Tuscany

I realize that gluttony is not something to gloat over, but it is certainly difficult to resist.  I am pleased to report that Dante only considers gluttony to be a Circle 3 punishment in The Inferno.  Nevertheless, it is nothing to be proud of even though you are on vacation in Tuscany.

Scholars differ on where gluttony ranks as a “mortal” sin, but I opted to overindulge in Tuscany rather than engage in the pre-election hysteria in our own country.  Hopefully, St. Peter will cut me a little slack on Judgement Day:

Gluttony–like lust–is one of the seven capital sins (sometimes called “mortal” or “deadly” sins) according to medieval Christian theology and church practice. Dante, at least in circles 2-5 of hell, uses these sins as part–but only part–of his organizational strategy. While lust and gluttony were generally considered the least serious of the seven sins (and pride almost always the worst), the order of these two was not consistent: some writers thought lust was worse than gluttony and others thought gluttony worse than lust. The two were often viewed as closely related to one another, based on the biblical precedent of Eve “eating” the forbidden fruit and then successfully “tempting” Adam to do so (Genesis 3:6). Based on the less than obvious contrapasso of the gluttons and the content (mostly political) of Inferno 6, Dante appears to view gluttony as more complex than the usual understanding of the sin as excessive eating and drinking.

Most foodies prefer to refer to gluttony as “fine-dining” – it sounds more politically correct.  I am no exception.   Sheila and I had wonderful meals in Trequanda, Monticchiello and Montefollonico.  All are within relatively easy driving distance from Montepulciano.  For those who are expecting great cultural insights, read no further.

Trequanda

The image below is a picture of the front of “Il Conte Matto” restaurant.  Literally translated, this means “The Crazy Count” and Sheila has suggested that he could well be one of my distant relatives.

According to legend, the villagers considered this family to be crazy for some 200 years.  My sister Alison, a feminist revisionist historian who joined us for this part of the journey, argues that the Count’s family must have been particularly naughty or rampant incest was allowed to run its destructive course.  I prefer not to know, since rumors and legends are probably far more titillating than the truth.

People come from around the world (read Germany and France) to taste the exceptional extra virgin olive oil produced in the vineyards and olive groves below the restaurant.  We sampled the 2015 and NEW 2016 pressing and found the olive oil to be exceptional.   Overlooking a most beautiful valley, this restaurant should be a must if you are visiting Tuscany as the olive oil and food are truly exceptional.

Alison settled for tagliatelle with white truffles, but I opted for Pici con le Briciole.  Pici is the “poor man’s pasta” as it consists solely of flour and water.  Briciole refers to lightly seasoned breadcrumbs.  This homemade Pici con le Bricole featuring the 2016 olive oil is as close as you can get to culinary heaven without levitating from your chair.  Wow, what a treat!  The image below is the “main course” of roasted pork, mushrooms and greens flanked by two vintages of olive oil and a vino nobile.  The EVOO from 2016 has a cream colored seal (far left).

We didn’t explore the town as we rushed off to a nearby Benedictine Monastery to see a library featuring many ancient manuscripts and a fresco that is believed to show images that may have represented Michelangelo and Raphael.

Monticchiello

Sheila and I dined at Osteria La Porta in Monticchiello which is only a few kilometers from Montepulciano.    If possible, you should sit on the terrace overlooking the valley.  If you are fortunate, you can get a table in the shade.   Since Sheila had the same hair color as the owner, we were provided privileged seating on the terrace.

While I was still trying to overcome my white truffle fetish, Sheila opted for quail on toast with foie (see below).  It was far more delicious than my Pici.

She followed this up with an equally impressive panna cotta with wild berries and cherry liqueur. This is one of those “special” desserts you only get once every few years.

We did take a walk into this precious town, but the tower at the top is now owned by a Scandinavian sculptress and is “private property.” Personally, I thought her contemporary sculpture in a garden leading to the tower looked only slightly better than lawn furniture at Walmart, but that is just one angry old man’s opinion.

Montefollonica

Montefollonica is one of those small walled medieval towns on the top of a hill that is within easy driving distance of Montepulciano.   I am quite sure there are some interesting sights in this small town, but Nick, Abigail and my sister Alison were very hungry.  Needless to say, our primary goal was to dine at 13 Gobbi, a restaurant well known for its tagliatelli served from a wheel of pecorino.

Look, it doesn’t get much better than this and even Dante couldn’t persuade me to resist the temptation. Gluttons unite!

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Pienza, San Quirico and La Foce: Meanderings through Southern Tuscany

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Starda: An Unexpected Tuscan Treasure

Traveling Hopefully: Ferrara to Montepulciano