Balsamico

Balsamic vinegar, or aceto balsamico, is a dark, semi-syrupy vinegar made from grape must (fresh grape juice with skins) that is cooked to concentrate sugars and then aged. It originated in Italy and is most closely associated with the Emilia-Romagna region, especially Modena and Reggio Emilia.

Traditional balsamic vinegar: The aceto balsamico tradizionale is produced only in designated areas of Modena and Reggio Emilia under a protected designation. It begins with cooked grape must, which is then aged for many years in a sequence of wooden casks, typically stored in special cooperages. The long aging imparts complex flavors, with sweetness, acidity, and woody notes. It is usually sold in small bottles and labeled with the age category by the producer, indicating the product’s maturity.

Commercial balsamic vinegar: Most balsamic vinegars sold commercially are blends of grape must or concentrated must with wine vinegar. They may be sweetened and colored with caramel. The aging is often shorter, and these products are produced for general-use cooking and finishing. Some carry protected designations such as Aceto Balsamico di Modena IGP or similar provincially labeled products, which specify origin and production practices without the strict aging requirements of the traditional product.

Culinary use: Balsamic vinegar is used to dress salads, vegetables, and cheeses, or as a glaze for meats and seafood. It can be reduced to a sauce or drizzled over fruit or desserts. Storage: keep in a cool, dark place away from direct heat.