Balsamic Vinegar, More than a Salad Dressing

POSTED August 26, 2016

Balsamic: A Sweet History

Treasured for centuries, balsamic vinegar (or aceto balsamico) is nothing short of a miracle. Practically unknown in the U.S. until the early 90’s, this fine Italian condiment has become a popular ingredient in numerous kitchen creations—here in the U.S. and all over the world.

Authentic balsamic vinegar owns deep dark hue, created with the must of Trebbiano grapes from Modena, Italy (the birthplace of balsamic). This vinegar is aged for months, years and even decades in some cases to develop its rich, sweet and complex berry flavor and smooth, velvety texture. The longer the aging, the more thick and sweet.

Did You Know…? Traditional balsamic (or aceto balsamico tradizionale) is a highly regulated Italian product, boasting a DOP certification. This vinegar must be aged for either 12 or 25 years, a lengthy process that produces the ideal sweetness, thickness and acidic balance. This balsamic goes for anywhere from $75 to $200!

Balsamic Glaze or Reduction

An easy way to get a desired drizzling consistency for fresh cut fruits, roasted veggies and cheese plates is to purchase a glaze, like Modenacrem Balsamic Glaze, or simply cook down your balsamic to create a thicker ultra-rich reduction.

Grilled Peaches with Burrata and Balsamic


More Ideas for Balsamic in the Kitchen

  • Create a sweet balsamic glaze for pork or chicken.
  • Finish roasted, grilled or braised meats with just a drizzle.
  • Use as a flavorful marinade for grilling meats, seafood and poultry.
  • Drizzle over baked, grilled or poached fish for a sweet-and-tangy finish.
  • Add a spoonful or two to sauces and soups for an added dimension of flavor.
  • Amp up classic risotto rice recipes with a generous drizzle.
  • Create a velvety rich balsamic chocolate sauce for fresh berries.
  • Add a sweet splash to fizzy sodas and sparkling cocktails.


Some of Our Favorite Recipes

What are some of your favorite ways to use balsamic vinegar or glaze?