Balsamic vinegar

True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made with grape must (juice) that is simmered to make a concentrate, allowed to ferment, then, for a minimum of 12 years, matured in barrels of progressively decreasing size, made from different woods in order to impart different flavours. The result is dark, rich and syrupy and to be used very sparingly.

The real thing will be marked with ‘tradizionale’ [traditional] and/or DOC and will be expensive. You can also buy the more afforable, industrially made ‘aceto balsamico di Modena’, which uses vinegar as well as grape must; as it’s not aged for so long, the flavours won’t be as strong.

Read more at BBC Good Food
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