Within the variety of products in the balsamic field, condimento balsamico (hereafter sometimes referred to as balsamic condiment) is a dark and sweet-and-sour Italian seasoning made bymixing concentrated grape must and quality wine vinegar. The must, as well as the wine vinegar, come from selected grapes and, after processing, is aged in wooden casks for a certain amount of time to acquire the typical balsamic aroma. Condimento does not have any PGI or DPO (IGP or DOP) stamp on the label, because it is not subject to any production method, although it should be made from Balsamic Vinegar of Modena GPI. This mid-range seasoning differs from fine regular balsamic vinegar, on the one hand, and poor quality balsamic-like products, on the other.
How many types of condimento balsamico are there?
Unlike regular balsamic vinegar, condimento balsamico is not tied to a particular territory and can be processed, assembled, and packaged in any region of Italy or Europe with almost any type of ingredients. Each producer is free to create their own recipe with different levels of acidity, sweetness, and thickness, suitable to satisfy a wide range of consumers. As a result, there are many different types of condimento balsamico. Some are flavored with hints of truffle, raspberry, chili, honey, black cherry, rosemary, dates, mango, garlic, figs, strawberries, apple, pear, and other fruits that are added to the above mixture of must and wine vinegar to boost its flavor.
Some other condimento balsamico add extra Balsamic Vinegar of Modena PGI or apple juice or apple vinegar.Quality condimento should be natural and genuine, free of preservatives, dyes, thickeners, antioxidants, sweeteners or added sulfites.Sometimes, balsamic vinegar that fails analytical tests and does not acquire the minimum organoleptic features to become PGI or PDO balsamic vinegar, is then packaged as condimento balsamico, the ingredients of which still comply with the safety food standards provided by the law. Italian balsamic condiments are often created by Italian producers with long experience and considerable knowledge also in the processing of traditional balsamic vinegar. Many of them produce and sell high-quality yet affordable balsamic condiments that allow consumers to get in touch with the world of balsamic and gradually discover the nuances of its flavor.
What condimento balsamico is used for
Balsamic condiment is drizzled over foods to season and add hints of taste and creativity.It is used to enhance, freshen and enrich and finish, without covering up or disturbing, the flavor of the dishes, from meat to fish, grilled vegetables, fresh fruit and all salty and sweet flavors, thus making the foods more imaginative and suitable for all tastes. In addition, depending on thickness and consistency, condimento balsamico is also used to garnish dishes before they are served.
How condimento balsamico is packaged
As mentioned above, there are no official guidelines for standard packaging of condimento balsamico. Unlike the balsamic glaze described in this section, which is thicker and mostly packaged in convenient, squeezable bottles, condimento balsamico is generally liquid and comes in glass bottles ranging in capacity from 40 ml (1.35 fl oz) to 250 ml (8.45 fl oz) or up to 500 ml (16.91 fl oz). A recent, though successful, version of balsamic condiment bottles is the spray dispenser, which is useful and practical for spraying the balsamic dressing evenly and softly on salads or other preparations, preventing it from clumping to one side. Staying on variety of products with balsamic hints, the following versions of balsamic condiment are also available:
Balsamic vinegar pearls (or beads)
small, soft edible spheres made with minute amounts of concentrated balsamic that snap in the mouth, releasing the flavor of condimento balsamico.
Solidified balsamic vinegar
this innovative, sphere-shaped condimento balsamico is grated, ground or sliced onto foods.
Balsamic vinegar, balsamic glaze, or balsamic condiment: which one is the best?
Balsamic vinegar, balsamic glaze and balsamic condiment are different products, with specific organoleptic peculiarities that make them different from one another.Every balsamic product comes from a dedicated production process and corresponds to a proportional economic value, ranging from the lowest to the medium to the highest depending on the quality of ingredients and aging, when it occurs. It is reasonable to assume that price tag is one of the elements that consumers consider when evaluating which of these products to choose.
Also, the choice of one or the other balsamic product is influenced by its final use. In the case of gourmet pairings with other high-quality foods, Traditional Balsamic Vinegar of Modena PDO or Traditional Balsamic Vinegar of Reggio Emilia PDO is recommended although, as it is an expensive, flavorful and rare balsamic vinegar, it should not be used in abundance for cooking foods. For preparing and cooking delicate and refined dishes, Balsamic Vinegar of Modena PGI gives a delicious touch. Balsamic glaze, which is creamier and easier to use as a garnish, can impress in the decoration of already cooked dishes, and finally, condimento balsamico can add bold flavor to all recipes. Lear more about the end-use of balsamic products in this article on how to use balsamic vinegar. Thanks to new types of condimento balsamico, modern Italian cuisine is undergoing changes and innovations that bring it closer to the tastes of a growing number of consumers, while maintaining the high quality of authentic and healthy ingredients.