Cooking with Balsamic Vinegar
Balsamic vinegar’s first recorded mention is in Emilia-Romagna (today, modern Italy) during the rule of Holy Roman Emperor Henry III. Back then, a treat for royalty - today, a staple for cooks from novices to five-star chefs all around the world. Different types of balsamic vinegar can cost as little as $3 for 16 ounces, all the way up to over $200 an ounce! There are many different types of balsamic vinegar, so what’s the difference? Dark Balsamic: A dark balsamic vinegar is made from grape must which is a freshly pressed fruit juice (also known as young wine). The must is cooked and concentrated until it becomes dark, sweet, and rich. White Balsamic: Similar to the dark balsamic, a white balsamic is made using grape must but is crafted in a pressurized cooker which prevents the caramelization of the flavor creating a more sweet, yet complex flavor. Both dark and white balsamic vinegars are versatile for cooking or as a condiment. Drizzle your favorite flavor over