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balsamic vinegar

Balsamic vinegar is a very aromatic and expensive vinegar by comparison with other types of vinegar. It is made by aging high-quality red wine vinegar in oak (usually) barrels for years -- the longer it is aged, the more expensive it will be.

Balsamic vinegar is a common ingredient in Italian cooking, and is often used as a major component in salad dressings or used on vegetables such as green beans or carrots.

Here is what Manicardi says about balsamic vinegar. (I thought this was funny. Of course, my Italian would be even funnier -- the only thing I know how to say in Italian at the moment is "the central heating doesn't work").

Balsamic Vinegar is the most precious gift of the ancient and rich gastronomy of Modena. Today it arrives on our dinner table. From Azienda Agricola Manicardi, the perpetration of this aged-old tradition makes the good cooking precious. The done musts and the vinegars originated from Azienda Agricola Manicardi, ripen in barrels made of chestnut, oak, mulberry, cherry, that put in hot garrets, give over the time a natural intense aromatic quality. Balsamic Vinegar Manicardi is particulary suitable to flavour every kind of vegetables, to exalt the taste of meat and it makes rafined many gastronomic proposals.

Recipes:

The "Veggies Unite" web page has lots of recipes for dishes that use balsamic vinegar.