Recipes for traditional balsamic vinegar of Modena by Kathryn Burrington | Oct 22, 2013 | Emilia-Romagna , Food and Drink , Guides, tours & tastings , Italy , Recipes , Topics , Travel | 13 comments “Grape juice, time and passion and nothing else” explains Roberto “There is no sugar in genuine balsamic vinegar.” I’m at Casa del Balsamico Modenese di Giuseppe Cattani, producers of the first organic traditional balsamic vinegar of Modena D.O.P. where the knowledge of this artisan tradition has been passed down through the generations, beginning with the sweet white Trebbiano grape grown in their own vineyards. I’m about to find out not only how their balsamic vinegar is made but how it should be used. Producing traditional balsamic vinegar Traditionally made balsamic vinegar is the epitome of slow food. After harvesting the grapes are pressed ‘softly’ to produce the very best must (freshly pressed fruit juice still containing the skins, seeds and stems of the fruit). The maturing process that follows has remained unaltered through the years and of course no preservatives, additives or artificial flavourings are used.

The same day that it is pressed the juice is heated to reduce it by 30 to 40% to a dark syrup. This is kept at room temperature for one month. It is then placed in large barrels for 2 to 3 years for its first fermentation. There will be a battery of at least 5 or 6 barrels, each one smaller than the last. The barrels can be made of different wood, typically oak, acacia, chestnut, cherry, juniper and holly and each imparts a distinct flavour to the vinegar. Every year the smallest barrel is emptied and refilled from the next size up, which is then refilled from the next size up to that and so on up to the largest barrel which is re-filled from the balsamic that has just finished its first fermentation. While in the barrels the vinegar soaks into the wood and moisture evaporates thickening the balsamic further. Throughout this process there is a very slow but continuous fermentation. Traditional balsamic vinegar of Modena D.O.P. Sadly, much of what is on sale here in the UK supposedly as balsamic vinegar of Modena, is most probably a cheap watery vinegar flavoured with caramel.

It’s mass produced in a few hours rather than lovingly prepared over many years. When buying traditional balsamic vinegar of Modena, always check the ingredients, which should simply be grape must (or in Italian mosto cotto). If it’s the real deal it should be thick and syrupy and as it touches your tongue you’ll taste complex woody flavours, with a perfect balance of sweet and sour. The older the balsamic is, the sweeter and thicker it gets and, understandable, the more it costs. To be awarded the D.O.P. distinction – Denominazione di origine protetta (Protected Designation of Origin), the balsamic vinegar is tasted by a consortium of 6 or 7 experts. To be labelled D.O.P. it can only be sold in a particular shaped 100ml bottle, designed by Giorgetto Giugiaro, better known for his car designs. The youngest balsamic with this distinction is 12 years old, while the ‘extra vecchio’ on the label means that it is at least 25 years old. It should be stored in a firmly stoppered glass bottle away from light and any sources of extreme heat or cold.

Balsamic Vinegar Recipes While we were at Casa del Balsamico Modenese, Roberto and his wife shared some lovely recipes for balsamic vinegars of different ages. Aceto Balsamic di Modena (8 years old) Ingredients Salt Aceto Balsamic di Modena “8” Cut the onions and peppers into slices and fry in extra virgin olive oil. Slice the tomatoes and add to the pan. Once the liquid from the vegetables has been absorbed, stir in three tablespoons of balsamic vinegar and a pinch of salt. Leave to simmer, adding a little water to keep it moist as required, until the vegetables are cooked. Young balsamic is also great for dressing fresh salads, mixing with mayonnaise or for flavouring sauces drizzled over cooked meat. If used in cooking it is normally the very last thing to be added. Scallop of Pork with Balsamico Aceto Balsamic di Modena (12 years old) Ingredients Laurel leaf and rosemary (optional) Consommé Dry dark Red wine 1/2 litre Parmesan cheese grated Aceto Balsamic di Modena “18” Cook the herbs with the onion in 60g of butter.

Add the rice and simmer for a minute. Add the consommé and when this starts to boil add the wine which should be absorbed. After ten minutes add the cheese and remaining butter. Stir well and let it simmer for a couple of minutes. Just before it has finished cooking add two table spoon balsamic vinegar to taste and a little more cheese. Aceto Balsamic di Modena (25 years old) Ingredients Parmesan (parmigiana reggiano) or other ripened cheese Rocket leaves for garnish (optional) Aceto Balsamic di Modena “18” Slice the cheese and arrange on a plate with a little rocket garnish. Drizzle a little vinegar onto the cheese and serve immediately. Aceto Balsamic di Modena (40 years old) Ingredients Sugar Aceto Balsamic di Modena “40” Wash and cut strawberries into bite size pieces. Add a little sugar to taste. Sprinkle in the balsamic vinegar. Serve with vanilla ice cream. What is Balsamic Vinegar of Modena? | Modena What is Balsamic Vinegar of Modena? What is Traditional Balsamic Vinegar of Modena DOP?

Traditional Balsamic of Vinegar of Modena DOP is produced by taking the juices (must) from the pressed grapes and cooking it for hours over direct fire until a brown, syrupy liquid with a pleasant grape smell is obtained (cooked must). This cooked must is then aged in wooden barrels for a minimum of 12 years following the Solera System. The Solera system, also known as “topping up”, is a blending system in which each year the newest cooked must is blended with the one from the previous year already contained in the barrel. These barrels are made of different types of wood, such as cherry, chestnut, oak, mulberry, and ash and they each hold different capacities (the first barrel holds about 40 gallons and the last one holds about 2 gallons). Normally there are sets of 5,7 or 9 barrels. This set is called “batteria”. It is very important to understand that it is constantly a blend of new harvests with the previous one which explains why the legislator in Italy forbids any aging claims on labels for this item. The legislator also strictly forbids any aging claims due to the fact that there is only an organoleptic test performed to the product.

In fact, the only way to determine a precise age is with a Carbon 13 test. The barrels used for ageing the vinegar are stored in attics in which the temperature and different seasons determine the speed of fermentation. In the cold winter months the process of fermentation is slow and with the heat and humidity of the summer months the fermentation process speeds up and causes a natural concentration of the grapes by evaporation. Each barrel actually absorbs some of its content, allowing for the aroma of each particular wood. The end result is a very sweet, thick, rich and complex vinegar. After a minimum of 12 years, the producer can submit the product to a panel of master tasters within the Consortium of Producers of Traditional Balsamic Vinegar of Modena (CPABTM). This panel of master tasters perform an organoleptical evaluation on the color, viscosity, taste, flavor and aroma. If the product scores more than 250 points, the producer can bring the product to the Consortium, who then bottles the vinegar in a unique 100 ml. bottle (designed by a famous designer: Giugiaro). Having the Consortium bottle the product helps in controlling and guaranteeing the quality.

Traditional Balsamic Vinegar of Modena PGI is produced in 2 distinctive qualities, Burgundy Seal (one that is aged for a minimum of 12 years) and Gold Seal (one that is aged for a minimum of 25 years). Traditional Balsamic Vinegar of Modena DOP is a very expensive vinegar; it easy retails for $ 100 or more for 100ml (3oz). The Traditional product made in “Reggio Emilia” follows the same procedures but is certified under the Consortium for Traditional Balsamic Vinegar of Reggio Emilia and is produced in 3 qualities: Red Label (one that is aged for a minimum of 12 years) , Silver Label (one that is aged for a minimum of 25 years), and Gold Label (one that is aged for over 25 years). Also, in this case, a specific age/year cannot be claimed. The certification “DOP” – Denomination of Protected Origin, is given by the European Union and identifies the name of a product whose production, processing, and preparation must take place in a specific geographical area and characterized by a recognized know-how.

What is Balsamic Vinegar of Modena P.G.I.? This product is obtained by the blending and consequent fermentation of must (either cooked or concentrated) with wine vinegar. The addition of less than 2% of caramel color is also comprised by the law which is a natural product and is used to uniform and keep a consistent color. The concentrated grape must is a vacuum process with low temperature that creates a low flavor profile with a sweet and fruity taste at a lower cost. The cooked grape must is under direct fire, burning sugars and creating a high flavor profile, full body at a higher cost (same type as used for Traditional). Even though many claim not to, it is important to understand that ALL producers use caramel coloring. It is simple to understand this due to the fact that the color of the products is always the same year after year, despite the obvious difference in characteristics from one harvest to the next. The concentrated or cooked must or a blend of the 2 is mixed with wine vinegar that creates a mass which is then fermented and aged. It is the quality of the must along with the wine vinegar in this primary blend that is important to the quality of the final product.

The quality and quantity of these ingredients can be measured by a simple lab analysis that measures the density, dried extracts, and dried extracts without sugars. The quality of the final product is more the result of the blend of ingredients rather than the mere ageing of them. Because of this blending and due to the different quality levels of each individual harvest, exact ageing claims cannot be proven and the Italian government forbids ageing from appearing on labels. Basically, the goal for a Balsamic Vinegar of Modena producer is to offer their clients a steady and consistent quality (taste, aroma, and flavor profile). Since each grape harvest is different, the vinegar maker needs to blend and age different qualities for different amounts of time in order to obtain this consistency of Balsamic Vinegar of Modena PGI. The quality of Balsamic Vinegar of Modena PGI is determined by 3 main factors: Quality of Ingredients, Quantity of Ingredients, and Ageing. Within the same category, there may be substantial differences in quality and the degree of concentration which is a very important factor in determining the quality of the final product.

The certification “P.G.I.” means “Protected Geographic Indication” and basically is a guarantee from the European Union which identifies the link with the territory whose distinctive character is present in at least one of the stages of production, processing, or preparation of the product. Any product which is not made in the legal area of Modena, Italy under the specific production regulations can not receive the P.G.I certification and therefore can not use the word “Balsamic” within it’s product description. All other products which are similar in sour/sweet characteristics and manufactured with similar ingredients and procedures to a Balsamic Vinegar, can be referred to as a condiment, vinaigrette, or dressing but can not incorporate the word “Balsamic” in the name. In some cases when the product is made with actual Balsamic Vinegar of Modena P.G.I. it must be labeled in specific accordance to European law. One example is White Condiment. Several years ago, chefs began searching for a product with the same characteristics of Balsamic Vinegar of Modena, but without the same dark color in order to not discolor the presentation of certain salads or prepared dishes.

White Condiment was created and, however similar to balsamic vinegar of Modena, it still has some different characteristics. For example, the taste of the product is fruitier and less bodied than the “regular” balsamic vinegar of Modena and the flavor is sharper and less woody. This is a very grey area, as condiments can be made very well and very similar to the real thing that are quite good, however it is important to always keep a watchful eye when buying condiments, as some out there may not be produced with good known ingredients and procedures as real Balsamic Vinegars are (for example adding sugars, thickening agents, access coloring) and can be miss-presented as a quality produced product. TRADITIONAL DARK BALSAMIC VINEGAR - Con' Olio Oils & Vinegars TRADITIONAL DARK BALSAMIC VINEGAR $21.99 Product Description This vinegar from Modena is a dark vinegar made according to traditional system in a determined small geographic area around Modena, as ruled by Italian law. The product is made from grape must of local varietals of grapes, which is concentrated by evaporation and caramelized.

Fermentation with wine vinegar and aging according to the traditional method is carried out in wooden barrels for up to 18 years. The vinegar is a very dark, dense and syrupy liquid, with a deep brown color. FLAVOR: Classically sweet & woody taste COMPLEMENTS: Salads, soups, fruits, beef, chicken, pork, bread OIL PAIRINGS: Any EVOO pairs well with this traditional balsamic IDEAS: Balsamic Vinegar - Allrecipes Dish Balsamic Vinegar Food-friendly balsamic vinegar is a rich, dark brown, sweet-sour vinegar made from fermented wine grapes barrel-aged for many years. Photo by Meredith Cooking with Balsamic Vinegar Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some Italians even toss back balsamic vinegar as a tonic, sometimes mixed with a bit of water.

Balsamic Roasted Pork Loin | Photo by Allrecipes Try balsamic vinegar with figs, strawberries, peaches, and Parmigiano Reggiano cheese. Balsamic Strawberries | Photo by lutzflcat Fig and Olive Tapenade Best of the Balsamic Traditional balsamic vinegar comes from fermented trebbiano grapes often aged for decades in a series of small barrels. Over time, the vinegar becomes increasingly concentrated into a complex-tasting syrup. The best balsamic vinegar is Aceto Balsamico Tradizionale di Modena. Its honeyed flavor is one of a kind, but it can be expensive. Good thing a little bit goes a long way! For something less pricey, look for balsamic vinegars labeled simply Balsamico di Modena (without the “tradizionale”) or coming from the Reggio-Emilia region of Italy. And keep an eye out for good domestic brands, too.

Balsamic vinegar | Fischerauer Balsamic vinegar I already have an account here Username or email address * Ελληνικα Quantity against Quality Traditional balsamic vinegar (“aceto balsamico tradizionale”) is a special vinegar from the region of Modena (Italy) and is one of the most expensive vinegars. Some people say that this vinegar is the top class of vinegar processing. Traditional balsamic vinegar has been made for more than 100 years now using the same recipe. A balsamic vinegar must be at least 12 years old to be called a “traditional balsamic vinegar”. The traditional way Balsamic vinegar is made from grapes. The grapes should be fully ripened to bring the typical flavor and taste in the ready product. The fresh grapes are mashed and the alcoholic fermention is starting. After a fermenting time of 3 days the grapes are pressed. Now this fermenting juice is heated in an open pan and broiled until not more than half of the quantitiy has remained. While this procedure it is necessary to stir all the time. With this cooking the alcoholic fermention is stopped and the extract of the ready vinegar is higher.

One of the secrets of this vinegar is the long fermenting time, where sugar is fermented into alcohol and also sugar directly into acetic acid with the bacteria Gluconobacter. Another important thing is the wood of the barrels. Oak, mulberry, chestnut, cherry, juniper, ash and sometimes acacia barrels are used. All of these wood types bring a typical flavor into the balsamic vinegar as well as the dark colour. The sizes of the barrels are 100 litres, 70 litres, 50 litres, 30 litres and 10 litres. Year after year a new, smaller barrel is filled. The quantity of balsamic vinegar is getting less and less – the wood barrels respire and the fluid evaporates. The texture of balsamic vinegar becomes viscious. For all this it is always necessary to leave a little bit of vinegar in the barrel to conserve the same taste over the years. Some parts of the barrels have to be replaced from time to time to gain new arome. This could be done with changing 3 or 4 staves every year.

By the way: It is not possible to ferment and oxidate all the natural sugar of the grape juice- that’s why balsamic vinegar is always very sweet. A lot of balsamic vinegar is used around the world and therefore methods for faster balsamic vinegar production were found which are a lot cheaper to produce. Semi-traditional way A lot of vinegar producers who like to make quality make it like this: They produce a mixture between wine vinegar and concentrate and give this together with sugar colour into barrels for a 3 or 4 year storage. The taste is not so intensive and the quality is not so good, but normally those vinegars are ok for daily use. At the online shop you will find traditional and semi-traditional balsamic vinegar! Industrial ways The easiest way to produce industrial balsamic vinegar is to mix ready products. This is the cheapest way. Ready vinegar with 8 % acetic acid, grape concentrate, sugar colour and wood flavor are mixed and the vinegar is ready. Some of the producers, especially industrial companies, mix sugar and caramel into the vinegar and then they call it “balsamic vinegar”. This cheap industrial vinegar has nothing to do with traditional balsamic vinegar.

A lot of chefs use this vinegar, because it is so cheap. No quality consumer should think about buying such a vinegar. Take a high quality vinegar and mix it with juice and it is a lot better than industrial balsamic vinegar. balsamic vinegar : Encyclopedia : Food Network balsamic vinegar balsamic vinegar Pronunciation: [bal-SAH-mihk] Derived from the French vin aigre ("sour wine"), vinegar is made by bacterial activity that converts fermented liquids such as wine, beer or cider into a weak solution of acetic acid (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages (like shrubs) to an odor diminisher for strong foods such as cabbage and onions to a hair rinse and softener. There are myriad vinegar varieties found in markets today. From Italy comes the exquisite Italian balsamic vinegar made in and around the areas of Modena and Reggio Emilia. It's produced from white Trebbiano grapes, the must of which is cooked and concentrated until deep, dark and rich.

The vinegar continues to gain its dark color and pungent sweetness from a lengthy period of aging in barrels of various woods (such as chestnut, juniper and mulberry) and in graduating sizes, from larger to smaller, as the vinegar ages over a period of years. It should be noted that many balsamic vinegars contain sulfites, which are primarily added to inhibit the growth of unfavorable, flavor-detracting bacteria. Balsamic vinegars range in age from young (three to five years) to middle-aged (six to 12 years) to the noble older versions, which can range from 12 to more than 100 years old. By law a vinegar labeled aceto balsamico tradizionale di Modena must have been wood-aged for a minimum of 12 years. The word stravecchio on the label tells you the balsamic's been aged at least 25 years. Older, high-quality balsamics are sometimes used as an aperitif or digestif after a meal. White balsamic vinegar also comes from Modena, Italy, but is made by an entirely different process than classic balsamic vinegar.

The grape undergoes pressurized cooking, which prevents the caramelization of both flavor and color. White balsamic vinegar is aged only one year in uncharred barrels, further assuring both color and flavor will remain light. It's used in food preparations where additional color is not desired. From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc. Related Recipes From Food Network Can I Use the Mother Found in My Balsamic Vinegar? — Good Questions | The Kitchn Email Q: A few years ago you covered a question about vinegar mothers . Well I've got a new spin on the question. My balsamic vinegar has grown a mother. Is there any way I can use it to make vinegar from wine? I know that balsamic is traditionally made from un-fermented pressed grapes carefully aged in barrels. That sounds too complicated to do at home, but I'd love to find some use for this mother. Sent by Liz Editor: Liz, it's certainly worth a try!

Take a look at this How To post on making vinegar: Everything You Need to Know About Balsamic Vinegar | Serious Eats Everything You Need to Know About Balsamic Vinegar 11 Balsamic vinegars at Eataly New York's Eccellenze counter. [Photograph: Olivia Butrick at Eataly ] In 1046, the Holy Roman Emperor Henry III was given a silver bottle containing a celebrated vinegar while passing through a town on his way to his coronation. The record of this visit is thought to be the first written reference to balsamic vinegar, a condiment once known only to those in the Emilia-Romagna region of what is now modern Italy, and produced only in the provinces of Reggio Emilia —where Henry III was visiting —and neighboring Modena. Today, balsamic vinegar is known to cooks around the world and available to shoppers everywhere. It can sell for as much as $200 an ounce, or as cheaply as three dollars for a 16 ounce bottle. But how can one vinegar offer such a dramatic price range? How can one condiment be fit for an emperor and for a salad dressing?

The answer, of course, is that there isn't just one balsamic vinegar. But understanding the differences takes a bit of work. TRADITIONAL BALSAMIC VINEGAR Balsamic aging in barrels [Photograph: Shutterstock ] Traditional balsamic vinegar is the granddaddy of balsamic vinegars. To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency. Traditional balsamic vinegar begins with grape must —whole pressed grapes complete with juice, skin, seeds and stems. The must from sweet white locally grown and late-harvested grapes —usually Lambrusco or Trebbiano varieties— is cooked over a direct flame until concentrated by roughly half, then left to ferment naturally for up to three weeks, and then matured and further concentrated for a minimum of 12 years in a "batteria," or five or more successively smaller aging barrels. These barrels are made of different types of wood such as oak, chestnut, cherry, juniper, and mulberry, so that the vinegar can take on the complex flavors of the casks.

Once a year the vinegar is bottled from the smallest cask in the sequence. Each cask is then topped up with vinegar from the next cask up, with the largest cask getting filled with the new yield. None of the casks are ever completely drained. This ageing process is similar to the solera process used for fine sherries, ports, sweet wines, and Spanish brandies. The vinegar gets thicker and more concentrated as it ages because of evaporation that occurs through the walls of the barrels—the vinegar the smallest barrel will be much thicker and more syrupy than the liquid in the successively larger barrels. Because of the multi-barrel process, it takes complex math to gauge the average age of the bottled product, so instead a tasting commission of five expert judges convenes to taste the vinegars and determine an appropriate grade, and no age is printed on the label.

In Reggio Emilia, traditional balsamics are graded affinato (fine), with a red cap, which roughly corresponds to a 12-year vintage; vecchio (old), with a silver cap, which roughly corresponds to a 15-20 year vintage; or extra vecchio (extra old), with a gold cap, which roughly corresponds to a 20-25 year vintage. In Modena there's just affinato, with a white cap, or extra vecchio, with a gold cap. Balsamic vinegar and strawberries. [Photograph: Paul Hillier ] Color and Texture: Traditional balsamic vinegar is glossy, viscous, and dark brown, though it captures light beautifully. It moves like syrup, and has a velvety texture on the tongue. Flavor: A rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate, or prune. Traditional balsamic should pick up the flavors of the wood it matured in, and may have a slight smokiness. Traditional balsamic offers a mellow tartness rather than a strong acidity.

Identification: Traditional balsamic vinegar is always labelled Aceto Balsamico Tradizionale and carries a D.O.P. ("Denominazione di Origine Protetta") stamp — a European Union certification that guarantees an ingredient's quality, production, and place of origin. The only ingredient is grape must. Traditional balsamic contains naturally occurring sulphites; none should be added. Traditional balsamic is sold in wax-sealed bottles with unique identifying numbers. Traditional balsamic from Modena is only sold in a bulb-shaped 100ml bottle. If it's from Reggio Emilia it's only sold in a 100ml bottle shaped like an inverted tulip. If it's from anywhere else, it's not traditional balsamic vinegar. Use: Traditional balsamic is not a cooking ingredient — heating it will kill its distinctive bouquet — and it would be wasted as an ingredient in a salad dressing. Instead, use it where it can shine. Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream. Traditional balsamic can be used at the end of cooking.

It's excellent drizzled over traditional veal scaloppine, a rich risotto, or the Italian stew bollito misto. It's also great over grilled meats and seafood. Add about a teaspoon per person just before serving to get the best of its flavor. In Italy really good balsamic is also drunk as a palette cleanser, aperitif or digestif, especially on special occasions such as weddings. The name "balsamic" connotes the vinegar's original use as a tonic, or "balm." Storage: Traditional balsamic vinegar will keep indefinitely, but store in a cool dark place to best preserve the complexity of its flavors, and keep away from other pungent ingredients. Balsamic vinegar will not continue to mature in the bottle. CONDIMENTO BALSAMICO Condimento Balsamico [Photograph: Paul Hillier ] Because the production of traditional balsamic is so tightly defined and regulated, there is a certain appreciable clarity to its categorization. Dig any further into the world of balsamic vinegar and things get more confusing.

"Condimento" is a term that exists to cover balsamic vinegars made in the traditional manner that can't receive the "traditional" designation, usually because they weren't produced under appropriate supervision or because they didn't meet the standard for maturity. Often they're excellent balsamic vinegars made outside of Modena and Reggio Emilia, or vinegars made by tradizionale producers that have only been aged for three or five or seven years. These products are generally much cheaper than tradizionale balsamics, but often still excellent quality, so they may represent better value for money. However, because the title "condimento" is not a protected designation the term can be found on lower grade vinegar as well, and some version of "condimento" or "condiment" may appear on balsamic-like products. Note the different viscosity of condimento balsamico (left), aged I.G.P. balsamic vinegar (center) and supermarket-grade I.G.P. balsamic vinegar (right).

[Photograph: Paul Hillier ] Color and Texture: Because balsamic is cooked down and then further condensed by maturation, it tends to have greater viscosity and depth of color the older it is and the richer its flavor. A good condimento should really coat the walls of a glass. Flavor: Condimento lacks the woody notes and lingering complexity of traditional balsamic, but should still offer a wonderful mix of acidity, sweetness, and leathery, cherry flavors. Identification: Condimento will not have D.O.P. stamp on the label, but it should carry an I.G.P. stamp — "indicazione geografica protetta," or protected geographical indication. Condimento may also carry the seal of the Consorzio di Balsamico Condimento, a body set up to monitor condimento grade balsamics, and a good indicator of quality. Condimento should be relatively expensive — around $40 for a good size bottle. The most important thing to check to be sure of a good condimento is the ingredients list. If grape must is the only ingredient, that's a great sign.

Some condimentos may contain a little wine vinegar to balance the acidity, but if wine vinegar is the first ingredient, you're looking at generic vinegar sweetened with balsamic must, not balsamic must balanced with a little vinegar. If there's a family name and a real address on the label, that's a good sign, because it suggests small scale production. Some condimentos are made by tradizionale balsamic producers, and that's a very good sign. Usage: Condimento should be used exactly as a traditional balsamic is used, with the advantage that you can use it more liberally because it's much cheaper! That also means that you can use it for a salad dressing, though you should make it the dominant note. Storage: As with traditional balsamic, condimento will last forever but should be kept away from strong flavors and strong light. BALSAMIC VINEGAR OF MODENA IGP Aged balsamic vinegar of Modena. [Photograph: Paul Hillier ] The first balsamic vinegars sold in the US arrived courtesy of one Chuck Williams, the founder of Williams-Sonoma, in 1977.

They were presumably the real deal, but that was the start of a boom for imported balsamic from Modena that would soon see demand outstrip supply. This surge in popularity led to a rise in derivative products, which in turn led to the introduction of a protected designation for true traditional balsamic vinegar. But the D.O.P. designation only protects the very best; it doesn't offer any level of distinction among mass market balsamics. That's where the I.G.P. designation comes in. Introduced by the European Union in 2009, I.G.P. guarantees that the product is made from grape varietals typical of Modena (Albana, Ancellotta, Fortana. Lambrusco, Montuni, Sangiovese, and Trebbiano), though the grapes can be from anywhere and only need to be processed in Modena. This is the only way balsamic vinegar of Modena can be produced in volumes sufficient to meet demand. The vinegar is cooked in pressurized vats and aged for at least two months in large wooden barrels. There is no fermentation stage. Balsamic Vinegar of Modena I.G.P.

must contain wine vinegar to bring its acidity to at least 6%, and can contain up to 50% wine vinegar, often both aged and young. It may contain thickening agents, caramel, or other colorants to make it more like real balsamic. The balance of ingredients can create balsamic vinegars as cheap as $5 or as expensive as $50. Balsamic vinegar with Parmigiano-Reggiano. [Photograph: Olivia Butrick at Eataly ] Color and Texture: The appearance of balsamic vinegar of Modena I.G.P. is hugely variable both because additives are permitted and because the ratio of wine vinegar to grape must is variable. If the label doesn't list any thickeners and the vinegar seems thick, it probably has a high percentage of grape must. Flavor: I.G.P. balsamic has a higher acidity, and that's strongly reflected in the taste. This isn't a complex condiment, but closer to a standard vinegar with a touch of sweetness. These vinegars vary substantially in quality, which may be reflected in the price. Darker vinegars ought to be sweeter. Expensive vinegars ought to be more complex.

Identification: Other than the I.G.P. designation and yellow-and-blue I.G.P. stamp (which shows two furrowed hillsides in a ring of stars), there should never be too much shown on the label of an I.G.P. balsamic. The EU banned the use of potentially misleading language and numbers on these labels, to stop producers from fooling consumers into thinking they were vintage products. The word "aged" can appear on an I.G.P. balsamic label if the product has matured in wood barrels for more than three years. Some producers use their own rating systems to distinguish between balsamic vinegars in their own line. For example, the four-leaf system uses leaves to represent the density and sweetness of the vinegar, but the quality indicated by these ratings is not consistent from one producer to the next. I.G.P. certification also appears on most condimento balsamics, as mentioned above. Supermarket balsamic vinegar I.G.P. and strawberries.

[Photograph: Paul Hillier ] Usage: This grade of balsamic vinegar is also known as salad balsamic (balsamic insalata), which gives you a clue as to how it's used; it's the go-to balsamic for a flavorful salad dressing. It's also a great flavor enhancer for soups and stews, and ideal as a marinade. Unlike fancy balsamics, it's actually perfect for cooking with, because it can reduce down. In fact, one of the simplest things to do with salad balsamic is to boil it in a saucepan with some sugar to create a cheap balsamic syrup. Lighter salad balsamics are especially tart, and ideal for vinaigrettes and dips. Darker salad balsamics are sweeter and make better marinades and finishing drizzles. The darkest varieties are the ones to experiment with on ice cream or berries, though they won't offer the same rapturous pleasure as the real thing. Storage: This grade of balsamic also keeps indefinitely. IMITATION BALSAMIC While balsamic vinegar of Modena I.G.P.

at least uses wine vinegar and cooked must, there are some vinegars on shelves that use the word "balsamic" that are really just vinegar with sweetener and coloring. They may be made with wine vinegar, white vinegar, or cider vinegar, and they're industrially-produced to emulate the texture and flavor of balsamic, at a fraction of the price. Some of these vinegars may claim to have been made in Italy, but without an I.G.P. stamp, the ingredients could come from anywhere. Some balsamic-style vinegars are produced outside of Italy— e.g. in Spain, Greece, France, the U.S., or Canada. Some of these approach the quality of good balsamic vinegar, and the clues are always in the ingredients. If the ingredients only list cooked must, it's a high-end balsamic imitator. If it contains cooked must and vinegar, it's closer to an I.G.P. While these vinegars are nothing like traditional balsamic, they do have a place in the kitchen in things like salad dressings and marinades. Check ingredients and taste around to find one you like.

BALSAMIC-INSPIRED PRODUCTS The popularity of balsamic vinegar has led to a mini-industry of derivative products. We mention some of the major ones here, but it should be noted that high quality balsamic would never be wasted in a derivative product. Balsamic glaze: A thick syrup generally made with grape must, I.G.P. balsamic vinegar, guar gum, and xanthan gum. It's essentially a way to give cheap balsamic the consistency of expensive balsamic so that it can be used in the same way - as a drizzle or finishing sauce. Balsamic ketchup: Ketchup that switches out white vinegar for balsamic vinegar. This adds some tang to the ketchup but sacrifices the complexity of balsamic. We tried it, and we liked it . Balsamic pearls: A strange artefact of the molecular gastronomy craze, balsamic pearls are balsamic vinegar of Modena I.G.P. transformed into tiny black balls with the help of a gelling agent and other additives. A fancy garnish if you don't trust yourself to drizzle elegantly. Balsamic syrup: Another name for balsamic glaze.

Flavored balsamic: Balsamic vinegar infused with flavor additives such as lemon, herbs, vanilla, fruit, berries, etc. Good balsamic doesn't need extra flavor any more than a good wine, so if a balsamic vinegar has flavor enhancements that might be taken as a bad sign. We recommend making your own infused balsamic, such as our recipe for strawberry balsamic sauce . Saba: Regarded as the ancestor of balsamic vinegar, and popular in Roman times, saba is a sweet syrup of slow-cooked concentrated grape must. It's unfermented, but may spend some months maturing in a barrel. Vincotto is a similar condiment from southeastern Italy. They both make great alternative to balsamic vinegar. White balsamic: Sweet white wine vinegar. White balsamic is slow-cooked to avoid caramelization, and there is no requirement for maturation. Not a true balsamic at all, because caramelization is a necessary part of the production of real balsamic. With thanks to Joanne Kelly and Caitlin Addlesperger at New York gourmet retailer Eataly , and Angelo Tramonti at Ontario-based importer and distributor Sarafino .

About the author: Andrew Wheeler is a freelance writer born in England and based in Toronto. You can find him on Twitter @Wheeler . Italian Vinegars | Mantova | Balsamic Vinegars | Flavored Italian Vinegars Products / Shop / Vinegar Vinegar Vinegar is the natural and inevitable outcome of the winemaking process and is one of our oldest and most cherished foods. When made properly and aged carefully, it is a delicious and highly versatile substance in the kitchen and at the table. The ancient Romans routinely set an acetabulum (a bowl of vinegar) on their tables in which to dip bread during meals. Although any substance that can be fermented into alcohol can produce good vinegar (e.g. fruits, malted grain, rice), those made from wine have achieved a special status and are considered among the greatest of culinary products, and to true connoisseurs, the greatest of them all is authentic Italian balsamic vinegar. For centuries, balsamic vinegar has been a source of great pride to the people of Northern Italy. Long before it was sold commercially, balsamic vinegar was a prized family possession, handed down through generations as it slowly aged.

Sometimes on special occasions it was presented as a gift to dignitaries or very close friends. For example, history records that in 1046 Duke Boniface of Canossa gave a gift of balsamic vinegar to Roman Emperor Henry III, then ruler of the vast Holy Roman Empire. During the Middle Ages balsamic vinegar was served as a cordial and as a digestif, as well as used in cooking and as a condiment. Virtually unknown outside of Italy until relatively recently, it is now a cornerstone of the gourmet industry and highly esteemed for its intense flavor and aroma. Traditional balsamic vinegar is unique within the world of vinegar and vinegar-based condiments. Unlike ordinary vinegar which begins as wine, balsamic vinegar is made directly from grape must, typically from grapes grown in the area of origin. The grape must is boiled in traditional open vats over fire until it reduces and thickens, concentrating the flavors. The cooked must is placed into oak barrels, inoculated with a small amount of old balsamic vinegar, and then through a complex process of fermentation and oxidation is slowly transformed into vinegar.

In the serenity of the vinegar loft, the vinegar goes through a unique aging process that involves rotating through a series of progressively smaller barrels of differing woods for many years until it achieves the sublime and hauntingly delicious flavor and intoxicating aroma for which it is justly famous the world over. Showing all 9 results Balsamic Vinegar - Kansas City-based Italian Food Imports Our Story This authentic Italian Balsamic Vinegar of Modena has been produced according to traditional methods. Made from fermented concentrated grape must and aged in Oaks casks that give it a perfect proportion flavor between sweet and sour and a pleasant and pungent fragrance. Perfect as a topping or seasoning.

Question: Balsamic vinegar is traditionally made from fermented what?
Answer: Grapes