I adore Balsamic Vinegar. A lot. It’s so fantastic. If you’ve never had it I plead with you to go try some fantastic balsamic vinegar with delicious bread and a little olive oil. Or Strawberries, or salad, or meat, or cheese… the list just goes on and on.
I loved this about bv…
With the rise in popularity of Balsamic Vinegar you may not have realized that most of us have never had the joy of tasting a true Balsamico Tradizionale. What is the difference between the original and what is available today in most grocery stores?
The process of making true Balsamico Tradizionale is a very lengthy process. At a minimum it must be aged for 12 years before it can be labeled as such. Some are aged as long as 50 years!! This sweet syrupy delight must be aged in wood and cannot contain any of the additives that are commonly used to create commercial Balsamic Vinegar such as wine vinegar, caramel flavoring and caramel coloring. This accounts for the great price difference between commercial Balsamic Vinegars and Balsamico Tradizionale. The latter can easily run into the hundreds of dollars for one bottle. This product is too valuable and flavorful to be used in common salad dressings but instead is served drop by drop. It should not be cooked but only added to the food right before serving.
Hundreds of dollars! Isn’t that amazing? And, it is so worth it, if you have money. 😉 Seriously, I cannot describe it. You must go to Harmons or any store that will let you try some of the good stuff!