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How to use the Balsamic Vinegar

Updated: Jul 17

The old belief that Traditional Balsamic Vinegar of Modena had therapeutic properties has now been confirmed and its high content of mineral salts and sugars makes it an excellent diet supplement.

Traditional Balsamic Vinegar of Modena PDO has outstanding fortifying properties and, mixed with water, is also a very good thirst-quencher. It eases digestion and is often sipped instead of liqueurs at the end of the meal. Yet, it really triumphs on the table and in fine cuisine.

With only few exceptions, the main rule is to use it after cooking, adding few drops of Traditional Balsamic Vinegar of Modena to your dishes before serving in order to fully taste it and preserve all its properties.  This product is well known for enhancing the aroma and flavor of the dishes in which it is used. Diners are offered unique experiences thanks to the Traditional Balsamic Vinegar of Modena PDO.

As a general guideline when choosing between Traditional Balsamic Vinegar of Modena PDO “Vecchio” (aged between 12 and 25 years in wooden barrels) and “Extra-vecchio” (aged minimum 25 years in wooden barrels), Affinato is mainly recommended with fat dishes. Yet, this is not a real rule and much depends on taste, habits and product availability.

Traditional Balsamic Vinegar of Modena PDO is extremely versatile and it can be used in dishes of all culinary traditions.



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