aceto balsamico tradizionale
aged balsamic Vinegar
is a authentic thick flavoured vinegar typically used
in Tuscan food preparation. It is sometimes used as a salad
vinaigrette when combined with virgin olive 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
most common vinegars, it is dark and viscous with a complex,
sweet taste and is much more costly. True Aged balsamic
vinegar has been aged in casks 15 years and upwards.
The best balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser ones will add brown sugar or caramel
to mimic the sweetness of the authentic balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also produce a less costly, but quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Created
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 balsamic vinegar,
with a slow aging process
done in wood barrels that concentrates
the flavors. The flavor is intensified over years,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous 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 starts the long dehydration and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the flavour.
As a key component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with lobster and scallops,
artichokes and asparagus. A balsamic vinaigrette 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.
