Not even 20 years ago balsamic vinegar was an extremely obscure ingredient used in Italian dishes. Now, it's hard to imagine anyone who hasn't at least heard of it if they don't already use it on a regular basis. The problem isn't in people knowing about it, but in knowing how to choose the best products available. Not all balsamic vinegar is created equal and knowing the difference can be a huge factor in the overall experience. That's why it's important to know this essential information that everyone should know in order to choose, and experience, only the best.
The first thing you need to know about the best balsamic vinegar is that it needs to be aged at least 25 years or more and can be sipped from a glass. The very best of the best can be an almost divine experience when combined with the right food products. Many people vow to the affinity between strawberries and the vinegar. It's essential that the product be aged properly in order for the best possible flavor and overall experience with these types of products.
The biggest secret to using this product properly, after knowing how to choose the best aged product possible, is in knowing what to eat it with. An olive oil balsamic vinaigrette is amazing with lobster and scallops as well as other seafoods. Add the same mixture to a salad, artichokes, or even asparagus and you are certainly in for a treat. There is a reason this type of dressing has become a normal part of your grocery store.
The biggest secret that has managed to be extremely well kept is something everyone needs to know about balsamic vinegar is that only a tiny portion produced is the real thing. Less than 3,000 gallons of the genuine aceto balsamico tradizionale are actually released each year and all of it is made in Modena. This tightly controlled product allows for higher prices, but also creates a very specific expectation for overall quality control. This is the standard and once you taste it nothing else will be able to even come close or compare.
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