{"id":2983,"date":"2017-06-06T00:00:00","date_gmt":"2017-06-06T00:00:00","guid":{"rendered":"https:\/\/borges.es\/blog\/deu-coses-sobre-vinagre-de-modena\/"},"modified":"2018-06-05T14:13:59","modified_gmt":"2018-06-05T14:13:59","slug":"deu-coses-sobre-vinagre-de-modena","status":"publish","type":"post","link":"https:\/\/borges.es\/ca\/blog\/deu-coses-sobre-vinagre-de-modena\/","title":{"rendered":"Deu coses que cal saber sobre el vinagre bals\u00e0mic de M\u00f2dena"},"content":{"rendered":"

\u00c9s aquest ingredient m\u00e0gic capa\u00e7 d’alegrar una amanida trista i de donar-li color a un plat avorrit, aquest b\u00e0sic del rebost sempre disposat a ajudar-nos a l’hora d’aportar un toc diferent als nostres plats. Per\u00f2, qu\u00e8 en sabem del vinagre bals\u00e0mic de M\u00f2dena? Com s’elabora? D’on procedeix? Fes-te un expert en un ingredient sensacional que per fortuna ha arribat a les nostres taules per quedar-s\u2019hi.<\/p>\n

    \n
  1. \u00c9s un producte qualificat com a IGP (Indicaci\u00f3 Geogr\u00e0fica Protegida) exclusiu i distintiu del territori de les actuals prov\u00edncies de M\u00f2dena i Reggio Emilia.<\/li>\n
  2. S’elabora mitjan\u00e7ant un sistema similar al de les soleres que donen lloc el xer\u00e8s espanyol, la qual cosa significa que per obtenir un bon vinagre bals\u00e0mic de M\u00f2dena es necessita un temps determinat de crian\u00e7a. A difer\u00e8ncia d’altres vinagres, que s’elaboren directament amb el vi, l’origen d’aquest producte \u00e9s el most cuit, procedent dels ra\u00efms de la zona (Trebbiano, Uniblanc, Malbec o Barbera). Es deixen envellir en botes de grand\u00e0ries diferents que poden ser de roure, cirerer, castanyer, etc.<\/li>\n
  3. Cal distingir entre l\u2019Aceto Balsamico Tradizionale di Modena (DOP), l\u2019Aceto Balsamico Tradizionale de Reggio Emilia (DOP), els quals s’elaboren a partir de m\u00ednim dotze anys de crian\u00e7a i els preus ascendeixen a centenars d’euros, i el m\u00e9s com\u00fa, l\u2019Aceto Balsamico de Modena (IGP). En aquest cas els preus s\u00f3n m\u00e9s ajustats perqu\u00e8 es refinen durant un per\u00edode m\u00ednim de seixanta dies.<\/li>\n
  4. Pel que sembla, els romans ja gaudien dels m\u00faltiples encants d’aquest ingredient de sabor inconfusible, que es va consolidar durant el Renaixement i va adquirir el seu punt \u00e0lgid el segle XVII, quan M\u00f2dena es va convertir en la capital del Ducat d\u2019Este. Els ducs se\u2019n van apropiar, fins al punt de comptar amb un celler a l’interior del palau ducal.<\/li>\n
  5. La seva elaboraci\u00f3 \u00e9s una barreja cont\u00ednua de vinagres vells i nous, de manera que el resultat s\u00f3n sempre productes vius i amb personalitat pr\u00f2pia, amb unes caracter\u00edstiques organol\u00e8ptiques \u00faniques i inconfusibles.<\/li>\n
  6. Es coneix com a bals\u00e0mic perqu\u00e8 antigament s’aprofitaven les seves propietats medicinals contra el reuma. Pel que sembla, es fregava la part del cos afectada amb vinagre de M\u00f2dena i els resultats eren miraculosos.<\/li>\n
  7. Hi ha qui intenta donar-nos gat per llebre i vendre vinagres de M\u00f2dena que desvirtuen l’ess\u00e8ncia del producte. Per comen\u00e7ar, hem d’assegurar-nos que en l’etiqueta hi figuri la Indicaci\u00f3 Geogr\u00e0fica Protegida, que significar\u00e0 que el producte procedeix, efectivament, de la ciutat de M\u00f2dena i s’ha elaborat amb els ra\u00efms locals.<\/li>\n
  8. M\u00e9s fraus: alguns vinagres de M\u00f2dena no s’elaboren amb most, sin\u00f3 directament amb vi, la qual cosa abarateix i simplifica el proc\u00e9s per\u00f2 resta sabor i textura al vinagre resultant.<\/li>\n
  9. Per recon\u00e8ixer un bon vinagre de M\u00f2dena nom\u00e9s ens hem de fixar en el seu sabor i textura: ha de ser avellutat, esp\u00e8s, amb un final dol\u00e7 i persistent.<\/li>\n
  10. No nom\u00e9s funciona en vinagretes, com sovint creiem err\u00f2niament: gelats, dol\u00e7os (una bona pannacotta amb un toc de bals\u00e0mic \u00e9s un mos div\u00ed), carns, peixos i verdures s\u00f3n tamb\u00e9 grans amics d’aquest producte.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    \u00c9s aquest ingredient m\u00e0gic capa\u00e7 d’alegrar una amanida trista i de donar-li color a un plat avorrit, aquest b\u00e0sic del…<\/p>\n","protected":false},"author":2,"featured_media":2074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[919,1761,1892,1969,1989,2010,2177,2178,2179,2180,2181],"class_list":["post-2983","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-ca","tag-uvas-ca","tag-dieta","tag-borges","tag-vinagre-de-modena","tag-italia","tag-dieta-mediterrania","tag-acid","tag-producte","tag-producte-italia","tag-productes","tag-vinagres"],"acf":[],"yoast_head":"\nDeu coses que cal saber sobre el vinagre de M\u00f2dena - Borges Community<\/title>\n<meta name=\"description\" content=\"Qu\u00e8 en sabem del vinagre de M\u00f2dena? Com s'elabora? D'on procedeix? 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