aceto balsamico tradizionale
aged balsamic Vinegar
is a traditional thick flavoured vinegar ordinarily used
in Tuscan food preparation. It is often used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional food product developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and thick with a complex,
sweet flavor and is much more expensive. True Balsamico
vinegar has been aged 15 years and upwards.
The primo balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to imitate the sweetness of the true balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also create a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic 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 balsamic vinegar,
with a slow aging process
done in wood casks that concentrates
the flavours. The flavor is magnified over years,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
older balsamic vinegar is added to the "must"
to produce 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 dehydration and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not go bad 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 taste.
As a key ingredient
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with lobster,
artichokes and asparagus. A balsamic salad 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.
