Cooking With Balsamic Vinegar

Balsamic Vinegaris a rich, dark brown, sweet-sour vinegar created from fermented wine grapes barrel-aged for many years.

In addition, Balsamic Vinegar is outstanding drizzled over salads. In addition, you can also try it cooked dishes. Balsamic Vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables.

Rich, Sweet Balsamic Vinegar 

We also recommend that you try Balsamic Vinegar with: figs, strawberries, peaches, and Parmigiano Reggiano cheese.

Best Of The Balsamic Vinegar

Traditional Balsamic Vinegar comes from fermented trebbiano grapes often aged for decades in a series of small barrels. Over time, the vinegar becomes steadily increases into a highly concentrated complex-tasting syrup. 

Usually speaking, the best Balsamic Vinegar is Aceto Balsamico Tradizionale di Modena. Its honeyed flavor is truly one of a kind. 

Great thing is that a little bit of Balsamic Vinegar goes a very long way! For something less pricey, look for balsamic vinegars labeled simply Balsamico di Modena (without the "tradizionale") or coming from the Reggio-Emilia region of Italy. And keep an eye out for good domestic brands, too.