The refined taste of balsamic vinegar is known to gourmets throughout the world. This is a condiment that is used as a marinade or sauce. It delivers flavor and encourages chefs to invent new gastronomic masterpieces.
The history of vinegar is very ancient. Back in 1046 the future King Henry the second of Franconia was given a small barrel with an unusual product. This was the beginning of the popularity of vinegar throughtout noble families of Italy and Europe. The rich Italian families used balsamic vinegar on special recipes, the nuances were kept secret and handed down from generations to generations. Initially, the unique properties of balsamic vinegar were used only for medical reasons: severe inflammation and antimicrobial therapy. During 1503 plague’s Balsamic vinegar was used as a remedy to avoid becoming a victim of the disease.
It’s culinary properties were discovered much later. By adding a few drops in a variety of dishes, inhabitants of the ancient Italian provinces believed that it prolongs youth and gives longevity.
Balsamic vinegar is famous for its low calorific value. Potassium, phosphorus, calcium, magnesium, sodium, iron, manganese, iron good for the blood vessels and bone tissue. Vitamin B stabilizes the nervous system and brain activity, and polyphenols- some of the best antioxidants, improve heart function.
Arugula and Parmesan
400 g arugula,
150 g parmesan,
40 ml olive oil,
20 ml balsamic vinegar,
5 ml grape seeds oil,
Mix all of the ingredients, season with salt and sprinkle with Parmesan and black pepper.