The usage of balsamic vinegar varies greatly depending on the preferred grade of dressing (from Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena PDO to glazes and creams) and the recipe to be cooked.
Balsamic vinegar is used daily in hundreds of different ways, for example, to dress vegetable or pasta salads and marinades. It is also reduced to make tasty glazes to drizzle over meat, fish dishes, or strawberries, or make delicate vinaigrettes to garnish dishes as a finishing sauce. In addition, thick aged balsamic vinegar can be stirred into a creamy risotto or mixed with roasted Brussels sprouts and red onions, letting the sugars caramelize into a smooth, sugary syrup.
Depending on its flavor, aroma and thickness, balsamic vinegar is used in different ways. In this article on Italian balsamic vinegars, we refer to three different types of balsamic vinegars, the usage of which depends on their organoleptic characteristics:
- Balsamic Vinegar of Modena PGI
- Traditional Balsamic Vinegar of Modena PDO
- Traditional Balsamic Vinegar of Reggio Emilia PDO
Balsamic Vinegar of Modena PGI is aged less, from 60 days up to 3 years or a little more, while Traditional Balsamic Vinegar of Modena or of Reggio Emilia PDO is aged from 12 years up to over 25 years, or even 70 or 100 years, without limit.
This, of course, gives balsamic vinegar different flavors, aromas and scents which result in a correspondingly different usage, as explained below.
How to use balsamic vinegar?
Balsamic Vinegar of Modena PGI is less aged thus more liquid and with a higher level of acidity. Below are some examples of how to use balsamic vinegar, although it should be clear that there are no restrictions on recipes and creativity.
This type of balsamic vinegar is sometimes known as salad balsamic, which clarifies its usage: it is the well-liked balsamic vinegar for dressing salads. It is also an excellent flavor enhancer for stews and roast. Unlike more expensive balsamics, this can be cooked and be reduced. In fact, one of the easiest things to do with salad balsamic is to boil it in a saucepan with sugar to make an inexpensive balsamic syrup. Lighter salad balsamics are particularly sharp and perfect for vinaigrettes and other balsamic sauces.
Mixed vegetable salads and caprese salad
Balsamic Vinegar of Modena goes very well with all kinds of mixed salads, including pasta salads to serve at barbecues or Sunday brunches and to share with family and friends, because it is easy to prepare and easy to serve. Balsamic vinegar pairs perfectly with the flavor of fresh vegetables (peppers, olives, lettuce, celery, carrots, tomatoes, and more), crisp bacon, hard-boiled eggs, chives some hard cheese (gruyere or cheddar) chopped and mixed in a Cobb salad.
A generous final splash of Balsamic Vinegar of Modena IGP will enhance and boost the flavor of all the ingredients. In some popular recipes, instead of mayonnaise or other dips, quality balsamic vinegar is a perfect flavor booster to enjoy.
Regarding the preparation of cold, microwave-free dishes, many people also like to use Balsamic Vinegar of Modena on caprese. Caprese is a colorful, super-easy and very tasty combination of sliced fresh mozzarella and sliced ripe red tomatoes, a handful of basil leaves and extra virgin olive oil. After assembling all the ingredients, some people like to drizzle a few drops of balsamic vinegar.
Still, less aged balsamic vinegar can be used to make special jams at home, such as caramelized onion jam, or other vegetable- or fruit-based jams. The web also provides hundreds of ways to cook caramelized onions, which are very sweet and healthy for children, too. When using balsamic for homemade jams and sauces, it is essential to pick the one that allows for desired flavor and thickness.
Appetizers and balsamic strawberries
In case you prefer a more aged, tangy, and thicker Traditional Balsamic Vinegar of Modena or Traditional Balsamic Vinegar of Reggio Emilia, that should be used at the end of cooking, paired with mild dishes, avoiding spicy or too strong flavors that would alter the final perception of balsamic.
For a tasty appetizer, balsamic vinegar aged at least 12 years goes well with very aged cheeses, such as Parmesan or Grana Padano, paired with a robust red wine such as Barolo, or on fresh tomato bruschetta and toasted crostini decorated with a layer of ricotta cheese, balsamic strawberries and chopped mint.
The preparation of balsamic strawberries is very simple: the strawberries should be thinly sliced, then sprinkled with a few drops of aged balsamic vinegar, sweetened to taste, and left to rest in the refrigerator for a few minutes. Also, the sweet and full-bodied flavor of aged balsamic vinegar goes perfectly with the recipe of roasted brussels sprouts which besides balsamic vinegar may also require honey, unless a sweet Traditional Balsamic Vinegar of Modena or Reggio Emilia aged over 25 years is used.
Parmesan Risotto
How do Italians use balsamic? One of the most delicious and easy Italian recipes to cook with balsamic vinegar is Parmesan Risotto, Risotto alla Parmigiana: This recipe perfectly combines the creaminess of risotto with the embracing flavor of balsamic vinegar. This recipe is called “Risotto alla Parmigiana” because in addition to balsamic vinegar, the other main ingredient is Parmigiano Reggiano, which is also produced in Italy, partly in the same area as Traditional Balsamic Vinegar PDO. This is why Italian foodies consider Traditional Balsamic Vinegar and Parmigiano Reggiano a perfect pairing generated from the same land.
What are the rules for balsamic vinegar?
There is no right or wrong usage of balsamic vinegar. Certainly, if you try it straight for the first time, without any other foods, you will understand its pure flavor, aroma, and feel the aftertaste, which is rich and overwhelming. Later on, it will be easier to find other foods to pair, according to one’s own tastes and habits, and discover and try recipes from all over the world that place no limits on creativity for this premium quality Italian condiment.
One of the most frequently asked questions is, “Can balsamic vinegar be cooked?” The answer depends on the kind of balsamic vinegar chosen.
In fact, as a general rule, traditional balsamic vinegar, which droplets are valuable and rich, should not be cooked because most of its flavors may fade, while it is ok to cook non-traditional balsamic vinegar because it can be used in larger portions while cooking, retaining all its flavor until consumption.
What to use in place of balsamic vinegar?
The world of dressing, gravies and sauces is indeed vast, and Italian balsamic vinegar is sometimes considered a fancy product, too expensive and far removed from common eating habits.
For this reason, before switching to balsamic vinegar, some consumers try to use other types of non-balsamic vinegar first, including apple cider vinegar, wine vinegar, soy sauce, or vinaigrette, which is used to dress mixed vegetable and meat salads, or salads with cherry tomatoes or sautéed chicken breasts or wings or other.
Instead of a few drops of the famous balsamic vinegar, while still giving up an important part of the taste, alternative seasonings can of course be added, but the flavor, fragrance, and texture of balsamic vinegar are unique and unobtainable elsewhere.