In the world of gourmet foods, there is one particular factor that most food enthusiasts look at (depending on the item), and that is how much it has aged. The most well known and popular ones that would come to mind for most people are cheeses and wine. To some people the stinkier the cheese is, the better it tastes. When wine is aged considerably, changes in their aroma, taste, and color take place surpassing even its original incarnation. Balsamic vinegar can also be aged, and it's a bigger deal than you probably even realize. Just like with aged wine, getting a product to achieve the status as a true, aged balsamic vinegar has strict processes and requirements set by European standards. We at the Gourmet Import Shop have been importing such products from our Italian supplier, Mussini, who are experts in this field and have great knowledge in this industry.
In this post, we will go over a brief summary of who Mussini is, some Balsamic Vinegar 101, the meaning of IGP/DOP, Mussini's Coin System, and Aceto Balsamico Tradizionale versus Condimento. Grab some cheese & wine and head past the break to read more about aged Italian balsamic vinegar.
