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Suggestions for the Use of Traditional Balsamic Vinegar from Modena

The Traditional Balsamic Vinegar from Modena is a strong individualist. For this reason it is better to become familiar with it and taste first a drop on the top of a spoon and become aware, from time to time, of its harmonious and round acid taste. And after that you can decide whether to use it, for example, either on escalopes or on fresh salad. However, some “rules” determined and recommended thanks an age-long experience are available. All these rules agree that the “balsamic vinegar” should always be the last ingredient to be added during a gastronomic preparation. Obviously, this is not true for dressing raw vegetables where the right dressing order is : salt, balsamic vinegar and oil.

Since the balsamic vinegar is a precious ingredient, sometimes it is used in  a too thrifty way. It should be borne in mind that the measure for the quantity of vinegar to be used is a “(poor) spoonful” each person. As to particular uses, it is up to the single sensitiveness of the person preparing the dish to choose the right measure. On cooked food the “balsamic vinegar” should be added just some time before taking it away from the fire, so that it has enough time to make it tasty and to keep its extraordinary fragrance and complex “bouquet”. As to warm courses already on their dish - be a single dish or a tray -, it is better to pour the balsamic vinegar just before serving them, paying the due attention to evenly spread it.

The constant evolution of the balsamic vinegar is subdivided into various phases : from “maturation” to “ageing”, each with its peculiar characteristics.

When its age exceeds the quarter of a century, that is the moment when its special features start to become evident: its full-bodied texture, its perfectly balanced sweet and sour taste, its velvety nuances of flavour in ideal harmony with its peculiar and unequalled typical perfume, exactly as required by the definition established by the Taster Masters. It is a real miracle of nature to be used with the utmost care. Then, use it with devotion. Better if sipped at the end of the meal. With nothing else. The balsamic vinegar should be kept in a glass container. What is left in the small bottle does not need any particular attention. It is enough to carefully close the container ( no need to seal it) and keep it far from any substance emitting strong perfumes or smells, which may contaminate the balsamic vinegar.

 

Ice cream with Balsamic Vinegar