Related Posts Plugin for WordPress, Blogger...

Friday, October 05, 2007

Gusto Balsamico

0DSCN3028.jpg

Gusto Balsamic runs for 4 days, starting today and finishes Monday the 8th.

0DSCN2987.jpg

It was held in two pavilions of the Modena Fiera - Pavilion A contained the tasting areas which were grouped as Balsamic Vinegars of Modena, Traditional Balsamic Vinegars of Modena and Vinegars of the World and Pickled Products.

0DSCN2928.jpg

And yes, there is quite a difference in having the word traditional in the name as I discovered during the taste workshop.

0DSCN2927.jpg

0DSCN2929.jpg

It really was that quiet - most of the people here were vendors or press!

0DSCN2970.jpg

I really like this poster as it explains the process.

0DSCN2963.jpg

0DSCN2964.jpg

0DSCN2965.jpg

0DSCN2971.jpg

I did taste a few of these traditional balsamic vinegars and must make note of one in particular. It was a 50 year old that was so thick you could have timed how long it took to finally ooze out onto my spoon. At €560 for a 100ml bottle this is probably the most expensive thing I've ever drunk. Is that too much? Hmm, I say not when you consider just the time that is involved in producing this amazing Balsamic Vinegar. These types of vinegars are not for food they are meant to be sipped with a spoon and savoured.

The trouble comes in that what people think is the taste of Balsamic Vinegar really isn't what you find in these types of bottles. Chateau Fizz doesn't taste anything like a Krug and you shouldn't even be putting them in the same class. What we drizzle over our salads and call balsamic vinegar, is a different beast.

There was also an enoteca area - where you could buy regional foods and buy wines to taste

0DSCN2930.jpg

0DSCN2942.jpg

It included an outside eating and cooking area

0DSCN2941.jpg

Yes, that is a wood fired oven and they will be baking breads.

Just some of the food on offer

0DSCN2959.jpg

0DSCN2962.jpg

I couldn't say no to Zuppa Inglese

0DSCN2994.jpg

0DSCN2992.jpg 0DSCN2996.jpg

Prosciutto di modena

There was also a display of old coffee machines nearby

0DSCN2931.jpg

0DSCN2932.jpg

0DSCN2933.jpg

0DSCN2935.jpg

and what I especially loved, it included the coffee machine sent out for Melbourne's 1956 Olympic Games!

0DSCN2936.jpg

How lovely!

Pavilion B was a bit different - no vinegar tastings here, this was more to do with physically making the product - they had stands such as barrel makers and bottle manufacturers.

0DSCN2982.jpg

0DSCN2985.jpg

Another section was called the Luogo dei Lambruschi

0DSCN2946.jpg

0DSCN2947.jpg

0DSCN2945.jpg

A host of Lambrusco on offer - I decided not to partake as I didn't really feel comfortable as I'm not in a position to buy anything.

There is also a restaurant set up called the Osteria del Tortellino

pasta

Here you could watch the pasta makers working from scratch making the 5 different pasta types that were on offer

kitchen

0DSCN2952.jpg

or watch the kitchen preparing the meals from this window

table setting

I did take a note of the dishes on offer

Tortellino tradizionale di Castelfranco Emilia prodotto a manno con sfoglia tirate al mattarello cotto e servito in brodo di cappone (Hand made Tortellino from hand rolled dough, served in capon broth)
Quadrucci di sfoglia tirata a mano in brodo di cappone (Hand rolled Quadrucci in Capon broth)
Maltagliati di sfoglia tirata a mano in brodo di fagioli (Hand rolled Maltagliati in bean broth)
Tagliatelle di sfoglia tirata a mano al ragù di carne (Hand rolled Tagliatelle with meat ragu)
Strichetti di sfoglia tirata a mano al ragù di carne (Hand rolled Strichetti with meat ragu)

0DSCN2979.jpg

If you don't notice anything else just look at the colour of that dough - and it comes just from the eggs they use.

0-05102007216.jpg

This so reminds me of my house at christmas and easter.

I did sit down for a pasta and choose the tortellino

0DSCN2989.jpg

served with a fizzing glass of Lambrusco!

They were excellent but I still think my mothers cappelletti are better ;)

It's a fascinating event, there's the ability to taste traditional balsamic vinegars from over 90 producers that will surely open your eyes - personally, the taste workshop proved especially enlightening and if you have the chance to visit, then I can highly recommend it.

Click on the official site for more information: www.gustobalsamico.it

For more photos visit the flickr set: Gusto Balsamico

0 comments:

Post a comment

We appreciate your comments however spam, abusive or libelous comments will be removed.