aceto balsamico tradizionale
balsamico Vinegar
is a traditional viscous flavored vinegar typically used
in Tuscan food preparation. It is sometimes used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional import 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
most common vinegars, it is very dark and viscous with a complex,
sweet taste and is much more expensive. True Aged balsamic
vinegar has been aged 15 years and upwards.
The best balsamic vinegars
have nothing else added to them - only
the grapes. Lesser ones will add brown sugar or caramel
to imitate the sweetness of the true balsamico. If a company
produces a "traditional" balsamico vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Created
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 balsamic vinegar,
with a slow aging process
done in wood casks that concentrates
the flavors. The flavour is intensified over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
older balsamico 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 evaporation and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can cherish 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
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with lobster and scallops,
spinach and asparagus. A balsamic vinaigrette does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as spring 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.
