aceto balsamico
balsamic Vinegar
is a authentic thick flavored vinegar commonly used
in Italian food preparation. It is frequently used as a salad
vinaigrette when combined with olive oil or as a marinade. It
is a traditional food product that was developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is dark and thick with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years or more.
The primo balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will include brown sugar or caramel
to imitate the sweetness of the true balsamic vinegars. If a company
produces a "traditional" balsamic vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our free Gourmet 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 wood casks that concentrates
the flavors. The flavor is intensified over decades,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
aged balsamico vinegar is added to the "must"
to create 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 balsamico vinegar striking and unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will destroy the flavour.
As a key component
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful 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 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.
