region. the giusti company make traditional balsamic vinegar using grapes from just outside modena. and this isn t just any old vinegar. this is black gold. so, claudio is it your family? yes it s actually my family. we count the generations and they are 17. you re kidding, wow! so what year is that? sixteen zero five. more than 400 years. for more than 400 years. that s incredible! yes my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily
you re kidding, wow! so what year is that? sixteen zero five. more than 400 years. for more than 400 years. that s incredible! yes, my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily into vinegar than fine wine. i keep hearing that it s a trait of emilians that you take something that isn t quite what it should be and turn it into something special. in the end it becomes even super special. alright, let s go look at them. okay, please follow me. but we re not heading down to a damp wine cellar, we re heading upstairs to an attic, the
and this isn t just any old vinegar. this is black gold. so, claudio is it your family? yes it s actually my family. we count the generations and they are 17. you re kidding, wow! so what year is that? sixteen zero five. more than 400 years. for more than 400 years. that s incredible! yes my fellow americans, the giusti family has been making vinegar since 1605 when the mayflower pilgrims were still in sunday school. so, both red and white grapes? both red and white. we ve got trebbiano. trebbiano. san giovese and lambrusco. the nature of the region s grapes led to the happy accident of balsamic vinegar. low in tannins and quick to ferment, they turn more easily into vinegar than fine wine. i keep hearing that it s a trait of emilians that you take something that isn t quite what it should be and turn it into
vinum absinthiatum, the precursor to vermouth, as noted in first century AD recipe book
De re coquinaria, attributed to Apicius. Much later, in 1570, Giovan Vettorio Soderini, a Florentine agronomist, wrote that “wine of wormwood, rosemary and sage is still made in Hungary and is drank in Germany” (
Trattato della coltivazione delle viti, e del frutto che se ne puô cavare), while in 1773, Volterra-born Giovanni Cosimo Villifranchi stated in his
Enologia toscana that “nowadays, a medicinal and digestive white wine with the Germanic name Wermouth is much esteemed in Tuscany and elsewhere”. History lesson aside, Antonio Benedetto Carpano is credited with making vermouth a viable commercial drink by adding sugar and upping production in Turin in 1786.