Cooking with Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some Italians even toss back balsamic vinegar as a tonic, sometimes mixed with a bit of water.
Rich, Sweet Balsamic Vinegar
Try balsamic vinegar with figs, strawberries, peaches, and Parmigiano Reggiano cheese.
Best of the Balsamic
Traditional balsamic vinegar comes from fermented trebbiano grapes often aged for decades in a series of small barrels. Over time, the vinegar becomes increasingly concentrated into a complex-tasting syrup.
The best balsamic vinegar is Aceto Balsamico Tradizionale di Modena. Its honeyed flavor is one of a kind, but it can be expensive. Good thing a little bit goes a 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.