Balsamic Vinegar: let's put it to the test in the kitchen and evaluate how to combine it

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Elia Tabuenca García
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An authentic treasure of culinary tradition such as Balsamic Vinegar, it is the perfect ingredient for those who choose to experiment in the kitchen

Don't store avocado like this: it's dangerous

To love are the great chefs like those who delight in the kitchen. For both, an ingredient as versatile as theBalsamic Vinegar of Modena Igp, it is perfect for dressing, flavoring and harmonizing gourmet recipes, but also the simplest dishes, such as salads or the classic fried egg.

This unmistakable vinegar is able to enhance the flavors of the table from appetizers to desserts, passing through grilled vegetables, risottos and omelettes. The typical sweet and sour taste that distinguishes it makes any dish original, with the awareness that such a precious product is made according to the rules, respecting the classic method and the highest quality standards.

Those who choose to put it to the test in the kitchen discover a myriad of combinations with an undisputed taste.


Raw or cooked, how to best combine it

Knowing it a little more closely we discover that Balsamic can be paired considering the raw version or the one in cooking. The advice is to be daring, experimenting with the different qualities to fully discover their potential.

The choice of embellishing the sauces, using raw, is perfect for fully enjoying the flavor and aroma. Raw, a high density Balsamic Vinegar of Modena PGI is ideal to be used for desserts and fruit, low density for salads. For use in cooking it is best to add it just before removing the food from the heat, to avoid wasting the liveliness of the product.

With salads and cheeses: let's discover the perfect match

Balsamic Vinegar goes perfectly with different dishes. Combined with grilled vegetables, salads and some cheeses, it is an authentic triumph of taste. A sprinkle of Balsamic Vinegar of Modena PGI embellishes, for example, a simple salad with lettuce, rocket and tomatoes and enhances the taste of cheeses such as aged pecorino, taleggio or gorgonzola

An excellent marinade

Excellent solution even when marinating. One of the most natural and ancient methods of cooking such as marinating, to fully enjoy vegetables and vegetables also makes use of an important presence such as that of Balsamic Vinegar of Modena, also appreciated for preparing the sauce in which to dip food.

A surface treatment such as marinating allows the vinegar to keep its bouquet and flavor intact, for a result that can hardly be forgotten.

Fruit and vegetables marry the taste of Balsamic

The strong personality of this prodigious ingredient is best expressed when paired with fruit and vegetables, raw or cooked, summer or winter.

Those who choose to try it on grilled vegetables, caprese, a simple salad, carrots, onions or tomatoes will not easily forget the experience.

No less interesting is the flavor of the pairing with fruit, for an intriguing bittersweet mix. Those who are not convinced of the result will only have to choose to try a high density on berries, peaches, strawberries, pineapple, figs, will be enchanted.

There is no question of taste with desserts

The temptation to try it with sweets is strong, and it's really worth it, especially for thick products with a markedly sweeter taste. Pour a drizzle of it or create decorations on the panna cotta, ice cream, or cakes, using it will become a tasty habit that you will no longer be able to do without.

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