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Balsamico, discover the quality and tradition of balsamic vinegar.
Jaclyn Mastin

Dark and glittering; so rare it is practically priceless. Coming from one resource in the world, it can only be called a treasure. Normally one might think that I'm referring to an internationally renowned set of prized jewels, when in reality, Emilia-Romagna's balsamic is the treasure of which I speak.

Gastronomically, true balsamic vinegar of Modena is a culinary gem. Like fine wines, the best balsamics are those that are aged. In the case of aceto balsamico tradizionale di Modena, or traditional balsamic vinegar of Modena, it must be aged a minimum of 12 years before it can proudly claim the label that has come to stand for quality throughout the food world.
 

Balsamic vinegar is typically made from Trebbiano grape must, which goes through a graduated aging process, as it is transferred from one wooden barrel to another after a certain number of years.
Each producer has its own “recipe” for the amount of time spent in each barrel, with each barrel being made from a different type of wood. The wood helps give the vinegar its different flavor undertones and its own unique taste. By the time the fermenting must reaches the final barrel, it has taken on a deep color and a syrup-like consistency. It's rich color, distinct aroma and viscosity are all characteristics to look for when purchasing balsamic.

True balsamic is regulated by an organization in Italy that insures the quality of the product being produced and only the best quality products can be labeled as such, according to the association's strict guidelines.

Balsamic vinegar can range greatly in price,
but with a little information you can understand the difference between true balsamic and cheap imitations.

Balsamic vinegar can be utilized in a variety of ways, depending on how long it has been aged. It can be used to deglaze a pan or reduced, and used to decorate a plate, as many chefs are currently doing.

There are even producers who make their own balsamic reductions or glazes

● Click here for recipes

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