aceto balsamico tradizionale
balsamico Vinegar
is a traditional viscous flavoured vinegar typically used
in Italian gourmet cooking. It is sometimes used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
table vinegars, it is very dark and heavy with a complex,
sweet flavor and is much more pricey. True Balsamic
vinegar has been aged in casks 15 years and upwards.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser common vinegars will include brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
creates a "traditional" balsamico vinegar,
they will also produce a less expensive, but high quality
vinegar as well.
View
our complimentary 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 approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging process
done in oak casks that concentrates
the flavors. The flavour is heightened over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. Some
older balsamic vinegar is added to the "must"
to produce 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 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 treasure your best bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key component
in vinaigrette dressings, balsamic goes
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
spinach and asparagus. A balsamic vinaigrette 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.
