There is natural red balsamic vinegar, red balsamic vinegar maturated on figs, red balsamic vinegar with 20% content of acacia honey on offer which are all recommended for flavouring salads, preparing dressings and marinating meats.
Our white balsamic vinegars were maturated on dried apricot as well as orange skin.
They can be used to flavour salads, prepare dressings of Mediterranean type, prepare meats as well as make sweets, ice-cream special with a few drops of balsamic vinegar.
A meal without balsamic vinegar is like life without sunlight, as the saying goes in Modena.
Vergilius and Apicius also mentioned balsamic vinegar, highlighting its beneficial effects on health. In the sixteenth century balsamic vinegar was already an indispensable part of the gastronomical delights on the Este family’s dinner table. The dukedom appreciated the noble delights as highly as arts.
Balsamic vinegar is primarily recommended by experts to intensify the savour of salads, meats, fruits or even vanilla ice-cream. However, all over Italy the fans of the noble vinegar gulp down a shot glass of it as an aperitif or digestive after a substantial meal.
In high-level gastronomy balsamic vinegar is in great fashion, but ordinary meals can become special with it. Just a few drops on potato, bean or lentil sauce, and the simple meal will become a gastronomical adventure. With meats, particularly game, it produces a fantastic harmony of aromas. Of fruits, strawberry, banana, peach and apple are its best partners. Tomato cannot be imagined without it. Balsamic vinegar, grape seed oil, tomato, basil and bread of good quality are all the basis of good Italian cuisine.
It protects from heart diseases and cancer. It also slows down the aging processes.
The vinegar does not only make certain meals taste better but it is also an essential source of vitamins, minerals, aminoacids and enzymes, and it has numerous healing effects.
