Welcome to Balsamic Vinegar with Tuscanini & Moishe Mayer

Um where am I? We are close to Mona. So in the north of Italy and we are in Mon is the producer of basami vinegar of modern for So this is called modern. We are close to modern solara. I heard about this neighborhood that you guys have fast cars. Is it true? Yeah, it's true. Which the Ferrari Ferrari? Yes. And and slow food. And slow food. Yes. So, what we're going to see over here is how balsamic vinegar is aging and what's so important and how you should eat it with and so on. Let me find out. Smells Yeah. different in wine wine there is but it smells so good. Yes. M of basamine. Wow. And you can see that the different type of bars that we use. Okay, these are the big ones. Okay, where the balsamic vinegar is matured for at least 2 months. Okay, at least two months. Or you can have these are historical bars, okay? were used before for uh for uh for the in the past for wine. Now it says into aging. Okay. So when you say historical like how many years these uh it could be from the 19th century. Okay. Um the latest 19th century. And then we climb up. Okay. And we see the historical aging aging area of uh of our plant. I would think if I would walk in here that it's wine, you know, it's another wine celler, but it's on the second floor. And this is the aging part, the aging part of the balsamic vinegar. Okay. So in every in every barrel you have 200 liter of product of product that is going to be aged for at least 3 years. Here you see a napkin on top. Okay. That is uh protecting the the products from from the Yes. Not from the dust and from the insects that can uh fall down. Yeah. Fall in. Um this is the traditional way to produce the even the pio products okay with the napkin on top. Uh some other producer they decide to close the bar okay and leave the bar butter just half uh half empty. So uh the the the aging part and the uh the process that uh um goes inside is coming from the air. Okay. So you just fill it up but you leave them like sort of a net that it you can remove and smell if you want. So in balsamic vinegar does it have with how long it's in the barrel that it tastes different? Yes, it tastes different because it it take the the taste of the taste and scent of wood. Uh it takes when it's aging in the the wooden barrel and the you have the exposition to the wood in this wooden barrel that are 200 200 liters is the the the the wood is larger. Okay. And so it takes the the the taste of wood and the scent of wood that you have in the final product. The beauty with Italy is that you go to certain areas and they specialize in this. You go to a different area that specialize in fish and tuna and cheese and truffle. So this area is dedicated with passion all about balsamic how to use it and and to eat balsamic vinegar every day. Yes. This whole area nothing with olive oil. This is balsamic vinegar. Yeah. Here we are in the area of balsamic vinegar. Beautiful to you. Balsamic vinegar is our tradition, is our history. Balsamic vinegar is the black gold of modern. It's called the black gold of modern. Black gold. Yes. Why? Because uh is it enrich every every dish. Uh it's part of our tradition. As I told you, uh every family I tell you a history, a little history. Every family in Modina has a production of balsami vinegar. And when yes, a small production for themsel, okay, of balsami vinegar. And when they um when there's um a child, okay, that is born, uh they start to produ produce the balsamic vinegar. when there is a marriage, okay, they use this balsamic vinegar as a gift for the guests or or um to use it in the in the in the food that you eat during the the wedding. Tuscanini is making an amazing product and I think I want to learn about it because I came to Italy to learn about wine and I love Italian wine. I came to Italy to learn about olive oil in Spain and I love olive oil now. I came to Italy to learn about balsamic vinegar and I think I'm I can see getting the hang of it. The smell, the story, the excitement, the smile on this guy's face the second I walked in and all he does is talk about balsamic vinegar. Good. So, let's go to the vineyards. No. Yeah.