Vinegar appeared long ago. Almost with the advent of wine. Initially, it was just a by-product of the production of wine from various grape varieties. But over time, its production became independent, and this product began to be valued more highly. The most popular is Italian balsamic vinegar. Its application is wide. Italians have become the biggest lovers of this product. Moreover, the special climate of this country allows you to make beautiful balsamic vinegar. Its use in cooking gives dishes an extraordinary taste.
In ancient times, balsamic vinegar was used in medicine. And only after some time, people began to use it in cooking. Vinegar was an exquisite gift for dignitaries. But his taste was significantly different from that which we can observe now.
Balsamic vinegar is a grape juice that is boiled to a thick state and mixed with small amounts of wine vinegar. Then this mixture is placed in wooden barrels and kept for a long time. The quality of balsamic vinegar also depends on the aging time. It can last from a year to 100 years.
Dark brown color and sweet taste are the hallmarks of balsamic vinegar. Its use in cooking gives dishes a unique taste. Culinary experts from around the world appreciated these qualities and are happy to add it to salads, desserts, marinades and other dishes.
How to use balsamic vinegar? Its application has some peculiarity. Given that its quality and consistency are higher than other types, it is necessary to use it in very small quantities. This is especially true for high quality vinegar and long exposure. It is added in small portions, almost one drop at a time.
Those dishes that add balsamic vinegar become not only tasty, but also to some extent useful. This product is an excellent digestive stimulant. It can be used to cook almost any dish. A few drops of vinegar mixed with olive oil will be the perfect dressing for a vegetable salad. It also gives an extraordinary flavor to a strawberry salad.
Balsamic vinegar brings original notes to ordinary cheese. It can be added to the omelet to give it a special taste. It also sets off the taste of ice cream. This product is used in the preparation of soups and other first courses. It is indispensable in marinades, for example, when cooking fish.
Real balsamic vinegar must come from Modena, an Italian province. This is the historical homeland of the product. Only here there are all conditions for the favorable ripening of special grapes. The climate and soil in these areas allow you to create unique notes and taste of vinegar. In addition, there are old recipes, production traditions and constant monitoring of product quality. That is why many culinary specialists prefer the product that is produced in Modena.
Balsamic vinegar gives the dishes a characteristic sweet and sour taste. Quality vinegar is characterized by a thick consistency and dark brown color. To feel the taste of this product, you just need to add a few grams to any dish. Only in this case, you can enjoy the unusual notes with which it saturates the already familiar taste.
By the way, it got its name for its medicinal properties at the time when it was used for medical purposes. Balsamic vinegar has anti-inflammatory and antimicrobial properties. Its name comes from the word "balm".