Balsamic Vinegar ...or aceto balsamico, in Italian, is a condiment that has
been produced in Modena Italy since the middle ages. Tradizionale, or
traditional Italian Balsamic Vinegar is aged from the "must," or
concentration of the trebbiano grape. This grape must is then aged in
wooden casks for many years until it develops its lush, syrupy texture
and sweet flavor we have come to recognize as Italian Balsamic Vinegar! *AIB (Association of Italian Balsamic Vinegar Tasters) Rating System
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4 Leaves = A syrupy sweet Italian aged balsamic vinegar with complex
flavors and a heady aroma; used for special dishes, with fresh fruit or
on ice cream and certain specialty cheeses like parmesan and aged sharp
provolone
- 3 Leaves = smooth, full bodied balsamic vinegar
with a polished finish with tangy accents. This syrupy, full bodied
italian aged balsamic vinegar is often used for roasted meats and fish,
and in sauces.
- 2 Leaves = round and spirited, brisk yet
vibrantly balanced. This lightly concentrated aged italian balsamic
vinegar is suitable for marinades and steamed vegetables.
- 1
Leaf = light in flavor and consistency, a sweet and zesty aged Italian
balsamic vinegar ideal for salad dressings and everyday use
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