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.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.