[Sca-cooks] Barrels for Balsamic Production

[Johnna Holloway]

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