Balsamic Vinegar Is More Than A Salad Dressing

Practically unknown in the U.S. until the early 90's, this fine Italian condiment has become a popular ingredient in numerous kitchen creations--here in the U.S. and all over the world.

Authentic balsamic vinegar owns deep dark color, created with all the must of Trebbiano grapes from Modena, Italy (the birthplace of balsamic). This vinegar is aged for months, years and even decades in some cases to develop its own rich, sweet and refined berry flavor and smooth, velvety texture. The longer the aging, the thick and candy.

Traditional balsamic (or aceto balsamico tradizionale) is a highly regulated Italian product, boasting a DOP certification. This vinegar must be aged for either 12 or 25 years, a protracted procedure that produces the ideal sweetness, depth and acidic balance. This balsamic goes for anywhere from $75 to $200!

Balsamic Glaze or Discount

An easy way to get a desired drizzling consistency for fresh cut fruits, roasted veggies and pasta plates is to purchase a glaze, such as Modenacrem Balsamic Glaze, or simply cook down your balsamic to create a milder ultra-rich reduction.

More Ideas for Balsamic from the Kitchen

  • Create a sweet balsamic glaze for poultry or pork.
  • Finish roasted, grilled or braised meats with just a drizzle.
  • Use as a flavorful marinade for grilling meats, seafood and poultry.
  • Drizzle over baked, grilled or poached fish for a sweet-and-tangy finish.
  • Add a spoonful or 2 to sauces and soups for an added dimension of flavor.
  • Amp up classic risotto rice recipes using a generous drizzle.
  • Create a velvety rich balsamic chocolate sauce for fresh tomatoes.
  • Add a candy splash to fizzy sodas and sparkling cocktails.

Some of Our Favorite Recipes

  • Grilled Peaches with Burrata and Balsamic
  • Caprese Pesto Salad with Balsamic Glaze
  • Baked Salmon with Balsamic Brown Butter
  • Balsamic Citrus Pork Roast
  • Grilled Flatbread with Pomodoro, Goat Cheese, Basil and Balsamic
  • Pumpkin Spice Bread Pudding with Pecans and Balsamic Caramel

What are some of the favorite ways to use balsamic vinegar or glaze?