* Photos are indicative.
Greek condiment balsamic vinegar with white truffle is a rare product, free of additives or artificial colorings. Dirfys truffles are armed exclusively with endless flavor and superior quality! Grown in Evia, an island known for its rare flora, this fabulous Greek white truffle enters the perfect union with gourmet balsamic vinegar for a wildly successful gourmet treat.
In ancient Greece, the truffle was known as "hydnon” and was believed to be the result of the lightning bolts leveled by Zeus upon the earth. It was greatly appreciated as a gourmet treat but it was also sought after for its medicinal uses and, mainly, for its aphrodisiac effects. Pliny the Elder called truffles "Nature’s wonders” while philosopher Porphyrius hailed them as "children of the gods”
At the opposite site the balsamic vinegar invented centuries ago as a medicinal balsam (as its name denotes) for using only from Queens and Kings. Through the time, the balsamic vinegar started entering in gastronomy, boosting the flavors. In Greece it is produced by fermentation from specific variation of grapes (basically Corinthian currant). The processing procedure starts with boiling the juice of grapes until it becomes fruity syrup. At next, it maturates in casks where acquires the special aroma, the dark color and caustic sweetness. The "Dirfys” company produces amazing condiment balsamic vinegar with truffle, which excites our palate!
How To Enjoy
- Sprinkle on fresh green salads, grilled vegetables or grilled mushrooms . Use in all recipes that have vinegar
Storage Instructions
- Before or after opening, store in a cool place away from direct sources of light.
Ingredients
- Balsamic vinegar, 20% grape must, 1,5% black truffle extract
Net Weight
3.72fl.ozGross Weight
9.17ozWidth
1.97inDepth
1.97inHeight
5.16in
Dictionaries define vinegar as the acetic fermentation of dilute alcoholic liquids that is used as a condiment or food preservative. Greek vinegar, a great medium for seasoning and preserving or pickling food, is also traditionally made by the acetic (acid) fermentation of alcoholic liquids. When produced it is distinguished by and takes its name from the raw ingredients it is based on. Thus, vinegar varieties include vinegar made from such raw ingredients as raisins, beer, and malt. Apart from the vinegars produced by the two-fold fermentation of a variety of distilled liquids, there is also vinegar which is produced by the dry distillation (or, more accurately, fermentation) of beer and is known as a "fermentate”. The fermentate is then diluted in water to obtain vinegar. When we use a pure solution of alcohol, the vinegar produced is colorless or subtly yellow. However, when our raw ingredients are wine or beer, the vinegar produced has as much as possible of the potent aroma, flavor, and color of the raw ingredient it was based on.
Historically, vinegar is the oldest and most popular culinary seasoning. In antiquity, mixed with water, vinegar was the staple drink of Roman soldiers while, in Classical times, the inhabitants of Attica called it "Attican relish”. During Medieval times, vinegar producers kept the recipe of this unique and coveted seasoning under lock and key.
It probably appeared together with the use of wine around 6000 BC, as it is a natural by-product of alcoholic fermentation. Vinegar was widely used in cooking by the Greeks, who were actually the first to detect differences in quality among various types of vinegar, depending on their place of origin.On the other hand, vinegar has been strongly related to our health for a long time, thanks to its natural disinfectant and antibacterial properties. Hippocrates and Galen, great doctors of ancient times, used vinegar in medicine, as did the Egyptians and later on the Romans, the Chinese and so on.
Today, vinegar, as a basic component of the Mediterranean Diet’s healthy eating habits, is still lord of all it surveys on the Greek dinner table flavoring dishes, enhancing recipes, and improving our health through its wealth of nutritious elements.
In 2006, two young men, Eleftherios Lahouvaris and Athanasios Mastroyannis, both university graduates in Agriculture but also with great experience in mushroom growing, founded "Dirfis" – a company situated Northern Evia. Being dedicated and passionate lovers of the agricultural mycology sector, they are ‘fiercely’ engaged in the cultivation of pleurotus mushrooms and in the production of products of high gastronomical and bioactive, functional value. They participate in pioneering research projects in cooperation with universities; they constantly make sure they keep up to date with the latest developments in their field. Moreover, they share their knowledge of mushrooms through international congresses and seminars.
What "Dirfis" does, is to collect and dry wild mushrooms found in the Greek forests and launch them to the market. Eleftherios and Athanasios aim at creating new products based on mushrooms and also emphasizing their nutritious and bioactive ingredients.Dirfis has installed its mushroom cultivation unit at a safety distance of 7 km from the substrate production unit to ensure that conditions of hygiene are kept high and that risk of infection during pasteurization and incubation is kept at its lowest possible level.
Dirfis chose its location at the foothills of Mount Dirfis very carefully using stringent environmental criteria. The company’s production unit is surrounded by lush vegetation and is characterized by a terrain that is ideal for the creation of the microclimate mushrooms need in order to grow. The location of the plant is free of any vehicle or industrial pollution and follows to the letter all the specifications necessary in producing wholesome products that are rid of any external polluting factors. One of the most impressive natural phenomena is how rapidly and suddenly mushrooms appear. That phenomenon is directly linked to the evaporation rate of the mycelium’s growing fruit body and osmotic pressure. By applying the appropriate ventilation and by maintaining the cultivation cabin at the right temperature and humidity, the Dirfis team ensures that the evaporation rate of its precious cultivations will remain within required levels.
Pissonas is a farming village on the foothills of the mountain range of Dirfis, on the island of Evia, northeast of the city of Chalkida.The history of the region, dates way back to ancient times. Throughout the 2500 years of its recorded history, starting from the Neolithic era, this region witnessed many conquerors - Spartans, Athenians, Macedonians, Romans, Venetians and Ottomans.In terms of its natural landscape, Evia Island is a combination of the absolutely wonderful lush green mountains and the sapphire blue water of the sea which surrounds it – a unique combination indeed! The stunning beaches, the deep blue sea with its redeeming qualities, all mingle with the majestic and imposing presence of the mountain - the rich forested peaks, the olives trees, fig trees and fir trees are all awe-inspiring!
In all likelihood, Dirfis was named after its tallest peak, Delfi, a name which changed into “Dirfis” over time. Dirfis’ peak, Delfi, is approximately 1.750m tall and in ancient times it was a place of worship of the goddess Hera. The village of Pissonas lies on the foothills of Dirfis which was quite probably named either after those who fell at some battle there (pessontes) or after the mist (poussi) which lingers in the area throughout the year. The Tower of Mostras, a medieval tower in Pissonas, is a sight worth seeing since it is still standing and remains intact. The tower was named after Spyridon Mostras, its owner, who was the last eminent landowner of the area.
