Aceto balsamico tradizionale

Aceto balsamico tradizionale or Traditional Balsamic Vinegar is produced only in small amounts in Italy’s North provinces of Modena and Reggio Emilia. It is a dark brown liquid with a sweet and sour taste, a characteristic aromatic odor, total acidity not less than 6% w/v, alcohol content not exceeding 1.5% v/v, sugar –free dry matter not less than 30 g/L and reducing sugars not less than 110 g/L.

When it arrives at the specialty stores in its round flacons with 0.1 liter content, it is at least 12 years old – the older the more valuable. In Traditional Balsamic Vinegar there are large amounts of sugars (351-689.7 g/L) as well as numerous aromatic substances that gradually form over the years.

Traditional Balsamic Vinegar begins with wine grapes: white Trebbiano, red Lambrusco and a number of other vanities are used. Finished vinegar, whose average age must be a minimum of 12 years. According to one estimate, it takes about 70 Ib/36 kg of grapes to make 1 cup/250 ml of traditional balsamic vinegar.

This vinegar can be used as enhancement for cold or warm sauces and dressings, also for seasoning gravies made with roast drippings, such as rabbit, calf’s liver, beef or lamb. The addition of balsamic vinegar at the end of cooking Italian Sausage with Grape and Balsamic Vinegar gives the easy one-pan dish a sweet-sour sauce. Doctoring up vinegar with a bit of sugar and lemon makes a prefect topping for fresh strawberries.
Aceto balsamico tradizionale