I think most people will be used to taking the cheapest or maybe the mid-range balsamic vinegar off the shelf and thinking they are all the same, but this is certainly not the case. People are starting to enjoy balsamic vinegar on a a regular basis, which is good, even if it is just as a vinaigrette mixed with a little olive oil.
Aceito Balsamico Tradizionale as pronounced in Italy, is definitely something to try if you haven’t yet. It can be used in so many different ways. This goes beyond a vinaigrette which I would leave for the cheaper vinegar that you would find at your local supermarket. Aceto balsamic vinegar is great as a glaze over a bowl of strawberries, infused in a tuna carpaccio or drizzled on a plate fresh figs with mozarella.
Using Aceto balsamic vinegar can give you a whole different, high-quality taste. This is the real thing from Italy. Often companies try and imitate it, by adding more brown sugar to get the sweetness that it has, but short cuts are hard to come by. Aceto balsamic vinegar is matured in barrels and takes at least five years to get to the right state. This is difficult to get the same consistency in such a short space of time. If you are looking for this brand make sure you see a consortium seal, placed over the cap as well as the label.
This is the way traditional balsamic vinegar is made and the only way in Italy! The barrels that are used have to be made of a certain type of wood. They are mostly made of cherry or mulberry wood.
Aceto Balsamic comes from the Italian provinces of Reggio Emilla and Modena. Some people will recognize famous brands like Mondenaceti. These are products from Italy.
Types of Balsamic
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