Fienile in Fermento

"‘Despite high-tech enhancements, restaurants will always remain a hands-on, high-touch, people-oriented business...

La scorsa settimana

maggio 2018

“Rincalzo” is basically the only operation we do in the #acetaia (beside the annual withdrawal and continuous quality check). It’s once a year , for us is before summer. It’s a crucial moment because adding a small part of “younger” product to the smaller barrel, you allow the Balsamic to age … forever. Without the #rincalzo your Balsamic will crystallize soon. #traditionalbalsamicvinegar #reggioemilia #batteriadibotti #barrels

Scritto 1 settimana fa

via Acetaia San Giacomo
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