On the meat, on fish, but also on desserts and fruit. Balsamic vinegar, once considered the black gold, precious and very expensive, today is one of the most used products to make our dishes tasty and sweet. But did you know that balsamic vinegar has a very ancient history? It is now an excellence of our cuisine. It also obtained an important recognition in 2000. That of a Dop product, that is, with a Protected Designation of Origin. And recently for the balsamic vinegar of Modena, a variant of the traditional, also the recognition of Igp. Then we give you some tips on how to use it, in cooking or raw and so enjoy it at its best.
Balsamic vinegar, its history
Balsamic vinegar is a product used as a condiment but also in the preparation of many prestigious dishes. Chefs generally use it in dishes where a more complex and less sour acidity is sought than that due to wine vinegar and more common. Its origins date back to antiquity. It seems that the ancient Romans used cooked grape must (sapum) as a medicine, but also as a sweetener and condiment. And still in the Middle Ages and then in the Renaissance it was much sought after and used. In Modena, at the end of the sixteenth century, in the Estense Court, production began. But only in the eighteenth century will the term balsamic vinegar be used.
Here are some videos made by our partner "I love Italian food" that offer you some suggestions on how to use balsamic vinegar in kitchen.
In cooking the fillet meat, which gives it a very sweet taste. Or even at the end of cooking in the dish. Tasty even in the scallops, so much so that it can be used when cooking meat to flavor it. And then as a condiment in first courses. An example tortelli with amaretto and balsamic vinegar.
Success abroad and use today in the kitchen
The history and success of this product over the centuries has not stopped. In the following years it will soon become a highly sought after product. In fact, during the nineteenth century he is known in important international exhibitions. And we remember that Camillo Benso, Count of Cavour, wanted the best barrels in Piedmont. The production is very long. And according to the regulations in force it must be aged for 12 years. Its aroma is intense and unmistakable. Similar to licorice due to its color, it has a syrupy consistency. There are many variations on the market with respect to the DOP product or the version of Modena Igp. In fact, balsamic vinegar is much imitated precisely for the use that is made of it today in the kitchen. There are many types in various areas of Italy but the original one is the one found in the Emilia Romagna area.