Balsamic of Italy
Balsamic vinegar from Italy
The finest gourmet balsamic vinegar is produced in three Italian regions, Modena, Reggio and Emilia Romagna.
Authentic balsamic vinegars are made in the regions of Modena and Reggio by traditional methods and are subject to rigorous controls. Some vinegar is made for commercial purposes from other areas. There are also vinegars claiming to be balsamic but are inferior and not genuine. Though a fraction of the price, these inferior quality vinegars have any unpleasant spoiled favour and will not do justice to your recipes and should be avoided. The balsamic vinegar that is commonly found in the United States will be the commercial variety and though not as good as those traditionally produced is a suitable substitute and will help to enhance most recipes requiring the use of balsamic vinegar. If you do choose to use a commercial balsamic vinegar such brands as Fini, Cavalli or Cattani are the best varieties. However, it is important to remember that whatever brand you use you must store them correctly to prolong their characteristics.
Balsamic vinegar should be kept somewhere in your kitchen or pantry that is cool and dry. These types of balsamic vinegar can be used in many ways. Balsamic vinegar can be used as a substitute for soy sauce when stir frying vegetables or for a light healthy meal pour a little over a baked potato to replace the usual high fat content of butter or cream. Bring out the flavor of your steamed vegetables by gently adding a little vinegar before serving and for those who wish to reduce their salt intake use balsamic vinegar to enhance the taste of meat and poultry. A favourite light dish is tomatoes with mozzarella and basil and by adding a little balsamic this dish will be transformed. Any dish that has a basil will benefit and be enhanced by the addition of balsamic vinegar such as veal scallopine.
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