Find out how Balsamic Vinegar is made and how to pair it in the kitchen

Among the star products in our Pantry is Balsamic Vinegar, one of the symbols of our beautiful region. It has become a protagonist in countless recipes and has gradually gained worldwide fame, much like Parmigiano Reggiano, a product it pairs perfectly with.

We are sure that you have tasted Balsamic Vinegar at some point, but have you ever wondered how it is produced and how it pairs with other ingredients? Today we will tell you in detail!

Balsamic Vinegar: how it is made

Balsamic Vinegar is the result of the aging of cooked grape must.

The base of the fermented cooked must used to produce Balsamic Vinegar comes from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni grapes, typical of Emilia.

The cooked must is left to age in barrels made from different woods. Transfers and top-ups are carried out every year: this means that from time to time the smallest barrel is brought back to its original level by filling it with the content of the second smallest barrel. The last barrel is filled with fermented cooked must from the same year or the previous year.

It is a long and laborious process, which leads to very different results depending on the degree of aging.

Balsamic Vinegar: how to pair it

Everything depends on the aging of the Balsamic Vinegar. Younger versions are ideal for dressing salads and vegetables. Around 10 years of age, Balsamic Vinegar is suitable for pairing with hot preparations such as risottos, braised meats, scaloppine…

A 15-year-old reserve is instead ideal for enriching raw ingredients that are enhanced by this product, such as fresh strawberries or Parmigiano Reggiano ice cream.

When we go to even longer aging, around 25 years, it's the right time to use a few drops on a bite of excellent well-aged Parmigiano Reggiano.

Some ideas for using Balsamic Vinegar

Here are some practical tips for using this delicious product typical of Emilia:

1. Figs, ricotta, prosciutto crudo and drops of balsamic
2. Beef fillet with balsamic vinegar
3. Onion frittata with balsamic vinegar
4. Chickpea, rocket, and shrimp salad with balsamic
5. Salad with lamb's lettuce, pears, walnuts, and Parmigiano with balsamic

Now that you know everything about Balsamic Vinegar, all you have to do is choose the right Reserve and experiment with it in your recipes!