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 Vinegar
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Balsamic Vinegar
In
Italy, mature balsamic vinegar is used both as a seasoning
(condiment), and as vinegar. In addition to pairing
various balsamic vinegars with a great olive oil to
drizzle over salad greens, juicy tomatoes, or fresh
mozzarella cheese, try anointing a succulent steak, pork
tenderloin, or lamb kabob with a few drops of `balsamic
vinegar while hot off the grill. Balsamic is also
excellent sprinkled on grilled asparagus, fresh garden
peas, snappy green beans, or a rough-cut chunk of fragrant Parmigiano-Reggiano. For a real Italian treat, try a few
drops of balsamic vinegar on very ripe sweet fruit, such
as fresh summer strawberries or peaches. Bellissimo !
Balsamic
vinegar is produced at 4 levels of quality.
The top
grade, Tradizionale, is the original, most expensive and
highly-revered balsamic. You will pay handsomely for a
noble bottle of this elixir that has been crafted in the
traditional way by an artisan producer. This balsamic is
superbly lush and intense, syrupy with complex flavors and
heady aromas.
 The next
level is known as Artigianale. These balsamics are smooth,
full-bodied, and polished, and have a tangy, fruity
finish.
The third
level is Condimenti. These balsamics are well-rounded and
spirited, brisk, yet vibrant - the balsamics of everyday
use in Italy.
Lastly is the
Industriale, the low-level cheap stuff that is best
avoided. As with many things, you get what you pay for
when purchasing balsamic vinegar - you will never find
better-quality balsamic at discount prices. There is just
not enough of it.
Both
Artigianale and Condimenti balsamics are a way for
Tradizionale producers to bring to market a well-crafted
product that possesses both good style and integrity of
flavor, yet is more easily affordable.
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