Best Essig Balsamic Vinegar

Especially in summer balsamic vinegar is the right vinegar for a fresh salad, for tomatoes with mozzarella or for Italian classics like strawberries with Parmesan. Gourmets can find out here exactly what distinguishes Aceto Balsamico de Modena from vinegar in supermarkets and why this vinegar is so digestible.

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Drugstore articles: Essig Balsamic Vinegar Video Guide

Balsamic vinegar is obtained by boiling down must from various grape varieties and filtering the syrup, then adding wine for fermentation and storing the balsamic vinegar in wooden barrels. Special requirements apply to Aceto Balsamico di Modena, the classic Italian balsamic vinegar. This balsamic vinegar originates either from the region of Modena or from Emilia, one speaks of Aceto Balsamico, then at least the Aceto Balsamico di Modena is meant as protected designation. Additionally there are contentwise requirements: An acidity of at least six percent is mandatory, the acidity must come exclusively from the wine; the only permitted substance for color stabilization is caramel; the minimum ripening period is 60 days and the grapes may only come from certain regions. In contrast to this, the term balsamic vinegar is not protected and supermarkets often sell vinegars that have been darkened by sugar colouring. In recent years, balsamic vinegars called Aceto Balsamico have been sold without the regional additive di Modena. This use of the term Aceto Balsamico is legally controversial, the content without guarantee

A subcategory of the Aceto Balsamico di Modena is the Aceto Balsamico Tradizionale – this designation is even more strictly monitored and means that the Balsamico is produced in the traditional way. Preservatives and flavourings must not be added to the vinegar and barrel ageing must be at least 12 years. After more than 25 years, the Aceto Balsamico Tradizionale di Modena is additionally labelled with the designation “extra vecchio”. The designation of this traditionally produced Balsamico is strictly monitored and according to the quality, maturation and storage, the Tradizionale is also accordingly high priced.25 years of stored Balsamico Tradizionale costs about 100,-/100ml and even the “only” 12 years of barrel stored vinegar still costs about 50,-/100ml. The Aceto Balsamico Tradizionale di Modena, for example, is a pleasure to taste, but certainly less suitable for daily salads

A good Aceto Balsamico di Modena is clearly recognisable by its dark colour. The hue is not transparent brownish, but rich and almost black. The consistency of the vinegar is also not purely liquid, but rather has syrupy streaks. In German cuisine, balsamic vinegar is mainly used with tomatoes, mozzarella and fresh basil, but it also forms the basis for a fresh vinaigrette (with oil, salt and pepper) or can be used as a marinade for meat. Strawberries and Parmesan can also be seasoned perfectly with a few drops of balsamic vinegar, but be careful when using it, because the finely aromatic Aceto Balsamico di Modena is much spicier and stronger than the vinegar sold only as balsamic vinegar. A few splashes are enough for the preparation.

Aceto Balsamico di Modena is a very special ingredient and is as digestible as it is aromatic. This Italian vinegar develops a very special aroma and is the perfect ingredient for salads, fresh vegetables, meat or a variety of flavours in strawberries. How much the Aceto Balsamico di Modena differs from the commercially available balsamico from the supermarket shelf can hardly be described. You have to taste it.

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