aceto balsamico tradizionale
balsamico Vinegar
is a traditional viscous flavored vinegar commonly used
in Italian gourmet cooking. It is frequently used as a salad
dressing when combined with oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Made since the Middle Ages and the
name is protected by the Italian government. Unlike
table vinegars, it is very dark and thick with a complex,
sweet taste and is much more pricey. True Balsamico
vinegar has been aged in casks 15 years and upwards.
The finest balsamico vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to feign the sweetness of the authentic balsamic vinegars. If a company
produces a "traditional" balsamic vinegar,
they will also produce a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Created
by concentrated 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 wood casks that concentrates
the flavors. The flavour is magnified over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamic 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 starts the long dehydration and aging process
that makes aged balsamico vinegar striking and unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will ruin the flavor.
As a key component
in vinaigrette dressings, balsamic pairs
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
fresh spinach 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.
