Comments on: Risotto del monastero

By: higui

higui — Thu, 29 Jan 2009 15:23:36 +0000

Certe volte mi stupisci. Sono commosso!

By: Giovanni

Giovanni — Thu, 28 Aug 2008 14:06:58 +0000

I think the aceto basamico make us feel a little more special ;-)
I still like the normal red wine vinegar though… which remind me that I just bought a bottle of italian tomato vinegar to try out, since I never tasted it before, and I was positively surprised, it has a sun dried tomato-like flavor, but still mild, not bad… not bad…

By: Libo

Libo — Thu, 28 Aug 2008 11:35:06 +0000

In the ‘90 we started to eat a lot of rucola with aceto balsamico!

Why!??

I mean all the grandma recipe are using the normal red wine vinegar.

By: Libo

Libo — Thu, 28 Aug 2008 11:17:26 +0000

Yeap! You are right.

But the aceto (eddike) balsamico is based on red wine grapes (trebbiano e lambrusco). It became popular in Italy in the ’90s.

Before we were just using normal red wine aceto. The balsamico was quite rare and posh. I guess in the 90′ they have found out how to synthesize the taste of the aceto balsamico and then sell it in the supermarket.

By: adam

adam — Thu, 28 Aug 2008 11:08:19 +0000

I believe the completely correct Danish name for aceto balsamico is “balsamisk eddike”.

Rødvinseddike is indeed something different, probably produced in france as fast as possible out of thin sour wine they couldn’t sell anyway… without the sweetness and full aroma of real balsamico.

By: Libo

Libo — Thu, 28 Aug 2008 10:51:39 +0000

@adam: ok you can try it next time we have dinner hos mig :-)

It’s a quite balanced taste of sour, sweet, salty and the texture has a smooth touch together with a more hard fruit like consistency from the apples. I don’t know it what I wrote has any meaning in English… but when you eat it is like a normal risotto with some special feeling

By: Libo

Libo — Thu, 28 Aug 2008 10:37:50 +0000

Yes I guess is the same story as in “Balsamìco” here in denmark.
It was “Aceto balsamico” (balsamic vinegar) and then just got shorten to “balsamìco”.

I remember the first year here in DK I’ve once asked for “Rødvin eddike” and the young guy in Føtex looked at me like if I was joking. Then I showed him a bottle of “Aceto Balsamico di Modena” and he said “That’s not vinegar, it’s balsamìco”

By: Giovanni

Giovanni — Thu, 28 Aug 2008 10:09:31 +0000

Regarding the american “pepperoni”. My guess is that being a hot sausages imported by southern italians in the US, and the word pepperoni in south italy is also used for hot peppers, the equation become quite self explanatory: pepperoni sausage = hot sausage. I think with time our American cousins just dropped the word sausage.

By: adam

adam — Wed, 27 Aug 2008 19:43:08 +0000

Very interesting recipe - but I’m curious about one thing! - how did it taste, this experiment with beer and apples and dild?

(such a beautiful blog you’ve made :)