Traditional Balsamic Vinegar is made exclusively from fermented grape must, aged in fine wooden barrels for a minimum of 12 years. This rich and complex delicacy deserves to be showcased in the best possible way and, despite its distinctive flavor, is surprisingly versatile in the kitchen. To best preserve its flavor, Traditional Balsamic Vinegar should never be cooked, but ideally drizzled over the final dish as a garnish. It can be used to enhance and elevate a variety of dishes, from appetizers and salads to meat and desserts. Here are a few delicious food pairings to best showcase your Traditional Balsamic Vinegar.
- Cheese: drizzle some cubes of Parmigiano Reggiano in Balsamic for a savory, sweet and tangy appetizer. It also pairs deliciously with blue cheeses like gorgonzola.
- Risotto: A simple risotto al parmigiano gets an immediate upgrade with a decorative drizzle of rich and flavorful balsamic.
- Vegetables: Onions, either baked, sauteed, or caramelized, benefit greatly from a few drops of balsamic vinegar. Squash is also a delightful pairing: a drizzle of balsamic on a pumpkin soup or risotto.
- Fish: While it is traditional to serve balsamic over steak, a little known yet delicious pairing is with seafood: it is especially lovely with raw or barely-seared tuna and salmon.
- Gelato: A drizzle of Traditional Balsamic Vinegar over a plain bowl of vanilla ice cream or gelato alla crema boosts it to new and complex heights, creating an unforgettable dessert.
- Strawberries: a perfectly ripe, plump summer strawberry is irresistible when served with a few drops of balsamic.