aceto balsamico
balsamico Vinegar
is a traditional thick flavored vinegar typically used
in Italian recipes. It is sometimes used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional import originating in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and thick with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged fifteen years or more.
The best aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to simulate the sweetness of the better ones. If a company
produces a "traditional" balsamico vinegar,
they will also develop a less costly, but quality
vinegar as well.
View
our free Gourmet 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 balsamic vinegar,
with a slow aging process
done in oak barrels that concentrates
the flavors. The flavour is magnified over years,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
aged 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 unusual. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can appreciate your finest bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic pairs
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster,
spinach and asparagus. A balsamic vinaigrette 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.
