Caroliva balsamic
balsamico Vinegar
is a authentic viscous flavoured vinegar ordinarily used
in Tuscan recipes. It is sometimes used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional food product originating in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is dark and heavy with a complex,
sweet taste and is much more pricey. True Balsamico
vinegar has been aged in casks fifteen years and upwards.
The best aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to mimic the sweetness of the balsamic vinegars. If a company
makes a "traditional" balsamic vinegar,
they will also develop a less costly, but quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Created
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging process
done in wood casks that concentrates
the flavours. The flavour is heightened over years,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
older balsamico vinegar is added to the "must"
to make a more complex and intricate taste, and to
add acidity.
The thick syrup is transferred
to oak casks to ferment in the open
air and then begins the long dehydration and aging process
that makes aged balsamic vinegar unusual. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will destroy the taste.
As a key ingredient
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster and scallops,
fresh spinach and asparagus. A balsamic vinaigrette does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as fresh mixed greens or
baby spinach.
The Mediterranean diet,
characterized by cuisine such as Italian food, has been
gaining popularity in North America, where the consumption
of traditional Mediterranean foods, such as cold pressed
olive oil and balsamic vinegar, has been increasing.
Many people are finding this diet as a healthy alternative
to fatty foods and deep fried food preparation.
