Specialist Balsamic Vinegar

Commercial Balsamic Vinegar, the kind on the supermarket shelves, is a huge step up from the acidic brown liquid you splash across fish and chips. It is smooth, syrupy, deep brown and has a tangy sweetness in the higher-quality brands that makes it almost sip-able. It adds a more complex palette of flavours to your vinaigrettes and a richness to stews and casseroles that you can’t get with malt vinegar.

But did you know that the bottle, with it’s aged label and the references to Italy is most likely not traditional, high quality balsamic vinegar at all?

Traditional high quality balsamic vinegar is made in Italy by only two consortia, Modena and Reggio Emilia. These consortia produce the most respected balsamic vinegars called “Aceto Balsamico Tradizionale di Modena” and “Aceto Balsamico Tradizionale di Reggio Emilia”. These traditional balsamic vinegars are very special and quite different from the commercial brands of balsamic vinegar you may have seen on the supermarket shelves, and cost quite a bit more also!

This expensive and lovingly created high quality balsamic vinegar, prized by today’s chefs for its exclusivity and its complex array of flavours, finds its way into a number of today’s dishes. Traditionally though, balsamic vinegar is served as a condiment with cheese or fruit, in desserts and as a special seasoning for steak and fish.