aceto balsamico tradizionale
balsamic Vinegar
is a traditional viscous flavored vinegar commonly used
in Tuscan gourmet cooking. It is frequently used as a salad
dressing when combined with vinegar or as a marinade. It
is a traditional import originating in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and viscous with a complex,
sweet taste and is much more costly. True Balsamico
vinegar has been aged in casks fifteen years or more.
The primo balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser ones will add brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
makes a "traditional" aged balsamic vinegar,
they will also develop a less expensive, but quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Produced
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 balsamico vinegar,
with a slow aging procedure
done in wood barrels that concentrates
the flavors. The flavor is heightened over decades,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavor. Some
older balsamico 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 balsamic vinegar striking and unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key ingredient
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
artichokes and asparagus. A balsamic dressing does well
with winter veggies 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.
