Traditional balsamic vinegar can only be made in Reggio Emilia and Modena. The way it is created adheres to the traditional methods which have been used for centuries, and every step of the production process is overseen, ensuring the final product is certified. This vinegar has been produced for hundreds of years in the same way. There is evidence of the Roman Emperor Henry III being given some in 1046 when he passed through the region. In short, if balsamic vinegar is good enough for an Emperor, then it’s good enough for anyone.
The genuine product is made with grapes which are compressed: this includes the skin, seeds and even the stems. This is then heated until half the liquid has evaporated and it’s left to ferment for as much as three weeks before being aged in a variety of barrels. The aging process takes at least 12 years.
What Is The Best Way To Use Balsamic Vinegar
You’d think with such a lengthy production process that balsamic vinegar should be used only on very special occasions. However, it’s traditionally used with herbs and spices as a balsamic vinegar dressing and goes well with various dishes.
You can purchase balsamic vinegar dressing ready to use. However, you can also experiment yourself. Get a traditional bottle of balsamic oil and add your preferred spices or herbs: you can play with the flavor until you find the perfect combo for you. You’ve probably already enjoyed the delightful zing that balsamic vinegar salad dressing brings to any salad. It’s a traditional and delightful way to spice up any salad.
However, there are a variety of other uses for balsamic vinegar. For example, have you ever considered strawberries with balsamic vinegar?
Add a few drops of balsamic vinegar to strawberries, peaches, figs and almost any other type of fruit. The acidic yet rich tones of the vinegar are surprisingly complementary to the sweet flavors of the fruit. Of course, the strawberries still need some cream (or even ice cream) to finish them off.
Alternatively, try balsamic vinegar dressing and cheese. In this case, the rich flavors of the vinegar will help bring out the flavor of the cheese. It works well with most cheeses, but it pairs best with stronger cheese, such as Gorgonzola and Parmigiano Reggiano.
They work well together, as cheese is full of fat and the vinegar is acidic. They both encourage your mouth to produce saliva, which makes you feel hungrier. That allows you to enjoy more of this delightful combination.
Yes, you can even add balsamic vinegar dressing to your pizza, regardless of what toppings you have included. It adds a natural zing and opens the flavors of the other ingredients. Whether you’ve opted for a simple chorizo or a goat's cheese, apple, and prosciutto pizza, you’ll find balsamic vinegar dressing is the perfect complement.
Continuing with the theme of sweetness as introduced by our strawberries, try drizzling some balsamic vinegar dressing on your favorite ice cream, especially if it’s a fruit-flavored one, like black cherry or even peach. You’ll never need to invest in ice cream sauces again!
Invest in a genuine balsamic vinegar and you’ll instantly appreciate why it should be aged for 12 years. The taste is sublime. Best of all, you only need a little of this ingredient in any dish and you’ll transform it. Don’t be afraid to try it with anything.
Of course, you do need to invest in authentic, traditional balsamic vinegar which has been aged for 12 years.