Khuluma mayelana uviniga balsamic, kuyabiza kakhulu ...

Uma sicabanga Cuisine Italian njengoba enzeka yobuhlanga-kwamasiko ngokuyinhloko kuthinta alula sobala. The izithako ngokuvamile ezivamile, okungenani uhlobo kule nhlonhlo. Ufulawa, iminqumo, inyama, imifino, utshani - lawa imithombo eyinhloko zokunambitha izitsha enempilo ukuthi kulungiswa futhi babuswe amaNtaliyane. Futhi-ke, izinongo.

Okusanda khona iye nesithakazelo esikhulayo nganeno ukupheka iMedithera. Ezitolo nasezimakethe nezitolo ezinkulu kuyodingeka iqoqo amakhambi, spaghetti sauce, pasta kanye pasta, kuphekwe ngokusho zokupheka Italian noma ezenziwe kuleli zwe. I zokudlela gourmet babenikela izifundo, njengengxenye lapho uviniga balsamic likhona. Kuyini, futhi yini ibadla?

Ikhaya kule condiment engavamile baba esifundeni North Italy Emilia-Romagna, okuyinto zitholakala ezifana emadolobheni odumile njengoba Parma, Modena futhi Ravenna. Faka Tarabya nemvelo - inhlabathi evundile, okwenza kube lula okwenza zikhule cishe noma yini ungacabanga. Kukulo muzi lapho futhi kwakungekho ubuciko gourmet yokupheka kanye isinongo okwelapha, okuyinto uviniga balsamic. Thenga kungaba ubani eyikhulu namashumi amadola - ke okungaka kuwufanele stogrammovaya ibhodlela.

"Balsamic" - elinye igama lo mkhiqizo. Ngokubukeka ithi ayifane isiraphu amnyama ukungaguquguquki obukhulu, futhi ukunambitheka - sweet and omuncu. Shades of ukunambitheka ecebile kakhulu, ngakho nge evamile iwayini uviniga, ekhiqizwa ngewayini elimuncu, anakho kuncane kakhulu abafana ngakho. Vele amaconsi ambalwa yalolu ketshezi is kuguquka imikhiqizo prosaic kakhulu (ezifana utamatisi, ikhukhamba, ushizi, inyama noma pasta) e indalo ephelele Culinary, ahlanganiswe okungavamile ukunambitheka umehluko wemisindo nemiqondo yamagama.

Ngo 1046 King Henry the Second marquess Bonifacio wathumela emgqonyeni enesigqebhezana uviniga balsamic. Ngathi: "Kuyini?" - kusimangaze le nkosi. Ngemva izincazelo ezifanele, wanquma ukuzama isinongo, futhi wajabula kakhulu ngesipho. Kusukela ngaleso sikhathi, phakathi kwamadoda asebukhosini Italian kwakukhona isiko ukuzwelana ngomunye nomunye ngokuletha lolu spice-uju. Izimfihlo zokuhweba agcinwa eyimfihlo amakhulu eminyaka Modena imikhaya ezingamakhulu amathathu ahlukile, kodwa ngokuvamile laziwa kabanzi mayelana uviniga balsamic, kungcono juice kwamagilebhisi abilisiwe isiraphu, okuyinto wabe esenezela acetic acid, ukuze "ezidlalwa". Umkhiqizo wabe esenikwa ukuma imiphongolo, owokuqala oki, bese - ezenziwe ngokhuni izithelo. Isigaba sokugcina zokukhiqiza - ukuguga balsamic imiphongolo kamalibhele.

Njengasendabeni yabase ugologo, ukubaluleka okukhulu yisikhathi wachitha esitsheni sokhuni: sikhulu kangakanani, ngcono. Kulesi ukuvutshelwa senzeka cyclically - ehlobo okukhulu, ebusika kancane. Balsamico Tradizionale, okungukuthi umkhiqizo zendabuko, kudinga iminyaka eyishumi nambili yokuguga, futhi kungathatha kufika amahlanu ukuze uthole izinhlobo eyigugu kakhulu. gourmets True ungasho mayelana uviniga balsamic okungukuthi okumnandi umkhiqizo ezibizayo. Yiqiniso, angaba namandla okuwunikela hhayi kuwo wonke umuntu.

Nokho, labo abanayo isikhwama kwakhahlela akufanele phekula. Ekhatsi Modena athuthukile esasizosheshisa ubuchwepheshe ezimbonini, ukunciphisa kakhulu izindleko lokhu isinongo. Akubizi uviniga balsamic - sihlakazwa ezejwayelekile iwayini uviniga, izinongo, udayi yemvelo, futhi thickeners. Yiqiniso, ayilutho uma iqhathaniswa nenjabulo imikhiqizo elite, kodwa ukuze uthole umqondo Kusengenzeka.