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Tips for Using Traditional Balsamic Vinegar of Modena

Traditional Balsamic Vinegar of Modena occupies a place of great prestige in the kitchen. Its versatility means that this condiment goes well with seasoned and hard cheese, raw vegetables, rice, boiled or grilled meat, fish, omelettes, fruit and ice cream. Because of its flexibility, Traditional Balsamic Vinegar of Modena is used to embellish appetizers, first courses, main courses and desserts. Even extra-old Traditional Balsamic Vinegar of Modena is often used as a digestive after a meal: sipping it from a tea spoon.

With rare exceptions, you should never cook with Traditional Balsamic Vinegar of Modena, but instead, use it as a condiment. Add it to hot foods right before serving in order to preserve and enjoy the most of its rich flavor.

Whatever its use, Traditional Balsamic Vinegar of Modena should compliment and not cover the flavor of food. Even when adding to personal taste, it is best not to use more than a couple of teaspoons per person.

Every brand of Traditional Balsamic Vinegar of Modena is a world unto itself with its own characteristics. There are balsamic vinegars which have a prevailing full and round taste, while others have a more robust acidic or aromatic feel. This all depends on the types of wooden barrels used and how long they have matured. The various balsamic flavors will also make an unlimited combination of flavors with different foods. For example, it is best to use a relatively young balsamic vinegar that has a higher acidity content with raw vegetables; while cooked foods that are served hot are better with a more mature balsamic vinegar to reveal its full flavor.