Olive Oil & Balsamic Vinegar: the perfect duo!
With the beginning of summer season and the “big salads” we want to bring on the table the perfect match of condiments in the Mediterranean diet: extra virgin olive oil & balsamic vinegar.
The oil contains a large amount of beneficial substances for our body such as polyphenols and good fats that keep our cardiovascular system healthy and young. Olive oil is also a natural anti-inflammatory and anti-oxidant that, combined with vinegar, is able to normalize the glycemia of the human body favoring the assimilation of more vitamins.
Just one teaspoon per day is enough to have significant health benefits. In addition to a better digestion and lowering cholesterol, olive oil means no fat. This is because extra virgin olive oil must have an acidity value not higher than 0.8%.
Tenuta Torciano’s extra virgin olive oil is a great quality oil, especially for the soil where our plants grow. A soil with a very alkaline pH, together the cold extraction exclusively performed by mechanical systems, favors the realization of a final product with a quite low level of acidity and unique flavor.
Extra-virgin also means “first pressing”: to produce one liter of our oil it takes about 5 kg of olives. It also contains antioxidant compounds that protect it from rancidity and if you stored it correctly, away from light or heat sources, you can keep it unchanged for 12/18 months.
Suitable for all culinary applications such as simple dressing or frying. Try it on a slice of cooked bread (here called Bruschetta) or fresh pasta; you can reach the same delicious result by putting it on your salads or on quality meat (Fiorentina Steak is the best). This Olive Oil is also fabulous in combination with white meats or fish, and the delicious carpaccio. This blond nectar is the perfect condiment for every type of food.
But when a dish needs a little more acidity, roundness and complexity, the balsamic vinegar comes into play.
Tenuta Torciano loves vinegar, with its versatility, density and flavor. A magical condiment, obtained from the acetification of fermented grape, fermented in tanks where the sugar is transformed into alcohol and stored in small oak, cherry, mulberry or juniper barrels from a minimum of 12 to a maximum of 30 years.
Our selecterd balsamic vinegar 30 years aged has a sweet and sour aroma with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure.
This delicious condiment leaves one with the impression that the balance of sweet and sour leans slightly to the sweet. An aged balsamic vinegar like this perfect as well as on the vegetables to flavor rice dishes, soups, meat, fish and salad; is a delicacy to accompany both soft and aged cheeses, caviar and shellfish, strawberries and fresh fruit in general, ice cream and frozen desserts, as well as a valuable ingredient for tasty cocktails. Finally, this brown nectar can be enjoyed on its own, pure, after a meal, thanks to its digestive properties.
The balsamic term was born in the eighteenth century when important healing properties were attributed to this nectar. Today it simply forms, together the Olive Oil, the most winning combination in condiments all over the world.
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Author
Luciana Cilemmi
Luciana Cilemmi, deals with Magazine, Style Director and Co-founder of Tenuta Torciano winery and Tenute Giachi wines and the innovative Viviarium Restaurant of Bottega Torciano- Tenuta Torciano & Winery is part of an international reality that is born in Italy by an initiative of Pierluigi Giachi and Luciana Cilemmi, who have worked for years in the Italian wine market , expanding throughout in the United States, managed and controlled by the american company ' Bellavini winery. Luciana Cilemmi was born in San Gimignano to a family of artists specialised in the restoration of medieval buildings. Having completed her technical studies, she now pursues the interests passed on to her by her family, like her passion for artistic objects, in particular works of art created in Tuscany between the Middle Ages and the Renaissance. But she reserves her keenest enthusiasm for the historic works completed in San Gimignano between 1100 and 1300. Alongside her love of medieval history, she is fascinated in wines produced from Tuscan vineyards, which, together with saffron and wool, were the most sought-after goods traded by the wealthy noble families of San Gimignano already in medieval times. Luciana Cilemmi left San Gimignano at the age of 21 and embarked on a pilgrimage in search of knowledge and to discover the new winemaking skills and products that were then developing both in Italy and in France. In the meantime she added to her knowledge of wine by attending specialised courses and becoming a master of wine. On returning to Siena, she discovered a wonderful area near Murlo where she fell in love with the tiny, unspoilt village of Montepescini. She bought the estate of Montepescini where, based on the experience she had acquired over the years, she found a particular lie of the land, special climatic conditions and an altitude suited to the creation of great wines. With enormous enthusiasm, doggedness and considerable effort, a reclamation programme was started to renew the terrain which was then used to plant 30 hectares of specialised vines. Sangiovese is the dominant vine, followed by Cabernet Sauvignon, Merlot and Syrah. Years of experimentation and the introduction of new winemaking techniques eventually led to the creation of Luciana di Memmi’s prestigious wines. Some years ago, Luciana Cilemmi succeeded in realising her dream of a lifetime: to return to her home town, San Gimignano. She was destined to buy the historic palace with the medieval tower, which had been owned by the prestigious Useppi family from 1200 to 1927 and had then passed to the noble and historic Chigi family of Siena. The Useppi were a powerful Sienese family who owned several castles. This beautiful medieval building has an elegant and distinctive façade full of Sienese and Pisan architectural influences. If you find yourself in San Gimignano, make sure you visit the Chigi Tower and Palace. Luciana Cilemmi holds regular events in the rooms of the medieval tower, such as the presentation of wines, both from her vineyards and elsewhere, attended by international journalists, experts from the sector and critics. She also organises exhibitions of works of art and paintings, and press conferences on the subject of "Wine in San Gimignano during medieval times”. Visiting the home of Luciana Cilemmi is like re-living an aspect of the past that will not return except through the imagination of those who have believed and continue to believe in this story.
