Caroliva balsamic
balsamico Vinegar
is a traditional viscous flavored vinegar commonly used
in Italian cooking. It is typically used as a salad
dressing when combined with oil or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and thick with a complex,
sweet taste and is much more pricey. True Balsamico
vinegar has been aged in casks 15 years or more.
The primo balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser ones will add brown sugar or caramel
to imitate the sweetness of the authentic balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also develop a less expensive, but quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Produced
by concentrated white grapes (typically,
trebbiano grapes) that has been boiled down to approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging process
done in oak barrels that concentrates
the flavors. The flavor is deepened over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
aged balsamic vinegar is added to the "must"
to create a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then begins the long dehydration and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
spinach and asparagus. A balsamic salad dressing does well
with winter veggies 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.
