aceto balsamico tradizionale
aged balsamic Vinegar
is a authentic viscous flavoured vinegar typically used
in Italian gourmet cooking. It is often used as a salad
dressing when combined with virgin 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
name is protected by the Italian government. Unlike
common vinegars, it is very dark and viscous with a complex,
sweet taste and is much more pricey. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The finest balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to feign the sweetness of the better ones. If a company
creates a "traditional" aged balsamic vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Made
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 balsamic vinegar,
with a slow aging procedure
done in oak casks that concentrates
the flavors. The flavour is intensified over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. 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 begins the long evaporation 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 occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the flavor.
As a key ingredient
in vinaigrette dressings, balsamic pairs
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
fresh spinach and asparagus. A balsamic dressing 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.
