The most important rule when adding Balsamic Vinegar into any dish is to make sure that it is added at the end. The amount should not exceed a teaspoon per person.
How is Balsamic Vinegar made?
- To prepare the grapes for balsamic fermentation in barrels, they are made into a mush.
- The grape must is placed in the larger barrels, and then it is transferred in the "battery", a series barrels made of precious woods like cherry, oak, and mulberry.
- They have a decreasing capacity (from 75 to 10 litres). Each one can produce unique aromas, flavours, and fragrances.
A variety of natural factors control the intensity and sweetness of the flavor. The temperature in the loft where barrels are stored can also affect the taste. The summer heat causes more evaporation, which results in a greater concentration of flavours. However, the winter colder temperatures mean that fermentation actually stabilizes.
Combining this with the order in which the woods are placed in the battery gives it its unique flavour and texture. Each batch has a unique flavour.
Here are some ideas for Balsamic Vinegar recipes
Balsamic Vinegar Flavored Ham
- Brush a thick slice of ham with balsamic vinegar, add shavings of parmesan, roll and refrigerate.
- You can cut the roll into rounds to serve it as an elegant snack at parties or entertaining.
Add Balsamic Vinegar to all These Delicious Dishes
- Cubes of Parmesan
- Black risotto
- Pizza Modena
- Country rabbit
- Meat balls
- Gourmet salads
- Country omelette
- Smoked balsamic salmon
- Grandma's sauce
- Ice cream