{"id":765,"date":"2013-05-16T11:09:47","date_gmt":"2013-05-16T09:09:47","guid":{"rendered":"http:\/\/www.acetaiavillabianca.com\/?p=765"},"modified":"2014-12-26T10:19:49","modified_gmt":"2014-12-26T09:19:49","slug":"aceto-balsamico-tradizionale-modena-cottura-del-mosto","status":"publish","type":"post","link":"https:\/\/www.acetaiavillabianca.com\/en\/aceto-balsamico-tradizionale-modena-cottura-del-mosto\/","title":{"rendered":"ABC#4"},"content":{"rendered":"<p><\/p>\n<p><strong>\n      <div class=\"video-wrapper\">\n        <div class=\"video-container\">\n          <iframe src=\"\/\/www.youtube.com\/embed\/WDGvK8oP-qA?rel=0&showinfo=0&modestbranding=1&wmode=opaque&theme=light\" frameborder=\"0\" allowfullscreen><\/iframe>\n        <\/div>\n      <\/div>\n    <\/strong><\/p>\n<p><strong>ABC # 4 COOKING THE MUST<\/strong>\u00a0\u2014\u00a0The must boiled in an open vessel is the only ingredient of Traditional Balsamic Vinegar of Modena. The grape must, obtained from grapes at a right point of ripeness and with a high sugar content, is boiled in an open vessel for several hours (from 24 to 72 hours) in order to reach a concentration of about 50%. The volume is further reduced during aging evaporation: a small bottle of Traditional Balsamic Vinegar of Modena DOP &#8220;Extravecchio&#8221; contains the juice of 3 kilos of grapes.<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>ABC # 4 COOKING THE MUST\u00a0\u2014\u00a0The must boiled in an open vessel is the only ingredient of Traditional Balsamic Vinegar of Modena. The grape must, obtained from grapes at a right point of ripeness and with a high sugar content, is boiled in an open vessel for several hours (from 24 to 72 hours) in [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-765","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/posts\/765","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/comments?post=765"}],"version-history":[{"count":2,"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/posts\/765\/revisions"}],"predecessor-version":[{"id":2758,"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/posts\/765\/revisions\/2758"}],"wp:attachment":[{"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/media?parent=765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/categories?post=765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/en\/wp-json\/wp\/v2\/tags?post=765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}