At some point in the last twenty years, Balsamic vinegar, an Italian staple that dates back to the Middle Ages, became a food superstar in North America. Now, you can walk into any supermarket and find a variety of brands at a variety of price points. Be forewarned, though, the less you pay, the more likely you are to be buying a simulated balsamic, likely nothing more than white vinegar with sugar and colouring.
The real deal is a thick, dark colored vinegar with a beautiful, complex taste that has been tended to like wine and aged in special wooden casks for years and years. Like wine, the older the vintage, the more youêll pay. A balsamic aged for 25 years or more can cost hundreds of dollars. It is so thick and flavorful that it is used as a finishing touch drizzled over ice cream or fruit. You donêt have to go that far for your daily needs! Buy the best you can afford. Note that only Balsamic vinegar made in Modena and Reggio Emilia is called –Aceto Balsamico Tradizionale di Modena”. You can find good balsamic from other regions in Italy, generally referred to as condomento or salsa, as in Condimento Balsamico, Salsa Balsamica or Salsa di Mosto Cotto. |
