[Sca-cooks] Barrels for Balsamic Production
Johnna Holloway
johnnae at mac.com
Fri Feb 4 07:34:56 PST 2011
I thought I would mention that the book Italian food artisans :
traditions and recipes contains a chapter on "Traditional Balsamic
Vinegar." The approach here is slightly different because it talks
about the work of Francesco Renzi who is a Master Cooper in Modena.
The section actually features how the barrels are made. New barrels
take a year of seasoning before they are ready to be used.
Johnnae
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