We’ve been spreading the love for organic and biodynamic extra virgin olive oil for three years now. During the many tasting sessions, markets and trade shows, people have always asked for balsamic vinegar. It seems normal for them to associate olive oil and balsamic vinegar when thinking about Italian cookery. Well, I must admit they are right, the two go incredibly well together and, even though you don’t use both in EVERY recipe, loads of them are taken to the next level if finished with a generous drizzle of olive oil and balsamic vinegar.
Sooner done than said, we brought on board the one and only biodynamic Balsamic Vinegar of Modena PGI. And while we were at it, we decided to create a whole line of vinegars and condiments whose members, together with Balsamic Vinegar of Modena PGI, are: Biodynamic Apple Cider Vinegar, Biodynamic White Condiment (a sort of white balsamic vinegar) and Organic Cooked Grape Must. The new line needed a new name and we decided to use the name and logo of our company, Magna Mater. The Magna Mater, which means Big Mother, as the pre-roman goddess of nature, soil and fertility.
A few words for each of these products for you to fully appreciate their preciousness.
Biodynamic Balsamic Vinegar of Modena PGI.
It is a low-density balsamic vinegar. What does “low density” mean? Balsamic vinegars are made of a mixture of cooked grape must and red wine vinegar. The higher the percentage of cooked grape must, the more precious the product is, up to a 100% of cooked grape must aged in barrels for 12 to 25 years which is the most refined version of it and it is called Traditional Balsamic Vinegar of Modena and Reggio Emilia PDO. We opted (for now) for the lowest density, which is 20% cooked grape must and 80% red wine vinegar aged in oak barrels for 2 months. Why did we opt for this? Because it is the most affordable and best known by consumers, who, however, when trying Magna Mater Balsamic Vinegar of Modena PGI, will certainly appreciate the flavour of a product which has not been altered with colours and thickeners. Not to mention the health side of consuming a biodynamic product with no unwanted substances.
Available on request: three more levels of density of the Balsamic Vinegar of Modena PGI and the Traditional Balsamic Vinegar of Modena and Reggio Emilia PDO, 12 or 25 years.
Biodynamic Apple Cider Vinegar
It is raw and unfiltered AND it’s biodynamic, just to make sure that when you drink your shot in the morning or put it in a drink or use it on your dishes, you don’t spoil its health benefits with pesticides coming from the conventionally grown apples used in other products on the market. The flavour is gentler with a stronger hint of apples than other ACV on the market which makes it more palatable for those, like me, who are not big fans of the taste when not mixed 😉
Biodynamic White Condiment
It is what we call a “white balsamic vinegar”. Why? Because balsamic vinegar is made of cooked (red) grape must and (red) wine vinegar, whereas white condiment is made of cooked (white) grape must and (white) wine vinegar. It makes it more delicate and less acidic, great to finish fish and salads.
Organic Cooked Grape Must
It is grape juice cooked on direct flame for a couple of days until its volume is reduced to 25% of the original volume. That makes it an amazing, refined-sugar-free sweetener, a sort of liquid jam, full of flavor and texture. It will take your icecreams, yogurts, desserts, baked goods and chocolate to the next level!
They are waiting for you to love them, and while loving them, you love the planet, your health and the welfare of farmworkers! You have plenty of good reasons to say YES I DO to organic and biodynamic gems of flavour and quality!
Recipes with the Fantastic 4? Stay tuned, coming soon!