I got this nice aged and quite thick Balsamico from Modena. I know it's not really suitable for a vinaigrette. When I bought it it was recommended with pumpkin dishes, strong cheeses or gelato. But can I improve with it? Or how can I use it best?
by General-Mark1154
9 Comments
I love it with pieces of parmigiano reggiano. It’s a crazy good snack.
You can basically use it everywhere (just use it raw, do not cook it), it will improve 80% of every dish.
Fresh strawberries
I’m an official taster of the Consorteria dell’Aceto Balsamico Tradizionale di Modena (Tradiotional Balsamic vinegar of Modena Consortium), so I can guide you in enjoying the best of this aceto. It took 25 years and almost 100 kg of grapes to make this little bottle, so please do not waste it. Every drop is important, and full of flavor, so use it wisely. The sweet and sour flavors of the aceto are very well suited with salty flavors, like a nice raw steak, Parmesan cheese, but also to compliment cream gelato or strawberries. A few drops are enough, but do not mix it with other sauces. Do not use it in foods that are too greasy, like sausages. If you want to try something different, pour some drops on top of a burrata on top of a pasta Al pesto, with two anchovies. Thank me later 😉
Penso che dipenda dai gusti personali, io lo uso per le verdure lesse o crude, e per la carne.
Una volta l’ho messo anche sulle lenticchie, ma lo rimpiango ahah
Put It inside your ass
Salads
Salads
If you are really interested, here is a video on balsamico and the differences you can taste between cheap and expensive balsamico.
https://youtu.be/xtplXAGD-q4?si=chBY3oULNrWsvrO6
How do you know that is the real balsamic from modena?
I heard, that originals have stamp/seal on the bottle. This one don’t. Is it still the real deal or not?