How to Use Balsamic Vinegar in the Kitchen
With balsamic vinegar, a few drops are enough to transform any dish for the better. With just one caveat: the balsamic vinegar has a strong flavor and aroma, it is worth sipping on its use, just to avoid ruining the balance of your dishes. Besides, do you know that this dressing has more beneficial properties?
To season the meat
Whether you want to season white or red meat, the suggestion is to always use raw balsamic vinegar, that is, when cooked. Balsamic vinegar is a very versatile condiment; this means that it is well suited to many meat dishes - and red meat in particular. You can use balsamic to taste: there is no recommended dose. The important thing is to avoid combining it with sauces or sauces, which could nullify the flavor and aroma of the vinegar.
For pork, for example for ribs, you can use a marinade made with wine, balsamic vinegar, extra virgin olive oil and thyme leaves. Grilled meat is excellent when seasoned with sauce or with balsamic vinegar glaze.
To season the fish
As with meat, even in the case of fish, we suggest adding balsamic vinegar after the end of cooking. You can use balsamic on any fish, on a bream or on salmon, on sea bass or in a mixed soup. What about raw fish? Obviously yes: add a drizzle of balsamic vinegar on the prawns or prawns and you will feel what it tastes ...
On Parmigiano Reggiano
For a gourmet experience on the edge of sensory ecstasy, nothing better than Parmigiano Reggiano DOP with a few drops of balsamic vinegar. Parmesan and balsamic vinegar are a perfect pair on any occasion, but if you want the best, cut some flakes of well aged Parmigiano Reggiano, at least 30 months.
On vegetables
Again, you can indulge yourself. Balsamic vinegar is good on any vegetable, starting with the classic seasonal salad. On the raw ones, but also on the grilled ones, on the Caprese salad and on the raw ones. The perfect match? A drizzle of balsamic on Tropea red onions.
With sweets and fruit
That's right: with balsamic vinegar you can give that extra touch to many desserts, starting with ice cream, a nice cup of berries or panna cotta. In all these cases, we advise you not to overdo the doses: a few teaspoons of balsamic can be enough.
To season the meat
Whether you want to season white or red meat, the suggestion is to always use raw balsamic vinegar, that is, when cooked. Balsamic vinegar is a very versatile condiment; this means that it is well suited to many meat dishes - and red meat in particular. You can use balsamic to taste: there is no recommended dose. The important thing is to avoid combining it with sauces or sauces, which could nullify the flavor and aroma of the vinegar.
For pork, for example for ribs, you can use a marinade made with wine, balsamic vinegar, extra virgin olive oil and thyme leaves. Grilled meat is excellent when seasoned with sauce or with balsamic vinegar glaze.
To season the fish
As with meat, even in the case of fish, we suggest adding balsamic vinegar after the end of cooking. You can use balsamic on any fish, on a bream or on salmon, on sea bass or in a mixed soup. What about raw fish? Obviously yes: add a drizzle of balsamic vinegar on the prawns or prawns and you will feel what it tastes ...
On Parmigiano Reggiano
For a gourmet experience on the edge of sensory ecstasy, nothing better than Parmigiano Reggiano DOP with a few drops of balsamic vinegar. Parmesan and balsamic vinegar are a perfect pair on any occasion, but if you want the best, cut some flakes of well aged Parmigiano Reggiano, at least 30 months.
On vegetables
Again, you can indulge yourself. Balsamic vinegar is good on any vegetable, starting with the classic seasonal salad. On the raw ones, but also on the grilled ones, on the Caprese salad and on the raw ones. The perfect match? A drizzle of balsamic on Tropea red onions.
With sweets and fruit
That's right: with balsamic vinegar you can give that extra touch to many desserts, starting with ice cream, a nice cup of berries or panna cotta. In all these cases, we advise you not to overdo the doses: a few teaspoons of balsamic can be enough.