aceto balsamico
balsamic Vinegar
is a traditional viscous flavoured vinegar typically used
in Italian food preparation. It is often used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional food product developed in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and thick with a complex,
sweet taste and is much more pricey. True Aged balsamic
vinegar has been aged in casks 15 years or more.
The best balsamico vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser common vinegars will include brown sugar or caramel
to mimic the sweetness of the balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Produced
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 procedure
done in oak barrels that concentrates
the flavours. The flavor is magnified over years,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
aged balsamic vinegar is added to the "must"
to produce 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 starts the long dehydration and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can appreciate your finest bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will ruin the taste.
As a key ingredient
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
spinach and asparagus. A balsamic vinaigrette does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as new 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.
