comes from- it isn't used as an acidic ingredient for salad dressings
like it is here in the USA. They use it more as a condiment on
grilled meats and of course drizzling on strawberries.
There are 3 different kinds of balsamic vinegar.
Aceto balsamico tradizionale, commerical and lastly condimento.
The Aceto balsamico tradizionale is the most pure and true for it is
heavily regulated and takes on the underlying flavors of the wooden
oak or chestnut barrels that the grapes are stored
in after it is pressed into vinegar. Oh, by the way---
balsamic vinegar is boiled down sweet white grapes.
This type was even used for medical purposes back in the day.
The mass marketed commercial balsamic is not aged like the
aceto kind. Many times the commerical type is labeled
balsamic vinegar of Modena and a pinch of brown sugar is added
to every cup of vinegar.
The last type called condimento is kind of the in between
one where it's not as expensive as the Aceto but a higher quality
than the commercial kind.
The biggest difference between wine, wine vinegar and
balsamic vinegar is that the grapes are pressed into make
balsamic vinegar before the grapes start to ferment like the way
it is before making wines.
Balsamic vinegar is really good when you mix a few drops
with olive oil to smear your good, earthy and crusty bread
into along with your flavorful soup and adding garlic to it is
also another flavorful option.
Zestfully, Let's Cultivate Food
