Balsamic Vinegar, an extraction produced by the reduction of white Trebbiano or Lambrusco wines and not by the ordinary vinegar process as commonly believed, can be first traced in history on documents from 1046. Between the commercial balsamics and the protected originals, produced exclusively in Modena and Reggio Emilia and aged for at least 12 years in different barrels, the differences in both texture and the price are immense. If you want to try a fine balsamic vinegar turn to the Medici family, which has been producing the famed elixir for more than a century. You can find this special balsamic vinegar at Dalla Terra wine shop.
Black clams, or conchas negras, are a delicacy in Peru, but the tasty bivalves found in the muddy mangrove swamps are so popular they are becoming an endangered species. Here we go in search of a sustainable option.
The chef from Osteria Francescana in Modena has written a letter to Italian Prime Minister Giuseppe Conte, highlighting the important role of restaurants in Italy, and why now, more than ever, they need help.