How to spice up even the most boring dishes?

Balsamic vinegar is not just a salad dressing. It can liven up even the most boring sauces, marinade meat and enrich desserts!

First, we will point out the main differences between commercial types of vinegar (apple and wine vinegar), and aceto balsamico. One of the important differences between commercial types of vinegar that we regularly find in all mixed goods stores and aceto balsamico lies in their production. The production of these types of vinegar does not involve a fermentation base during production, but only a cooking process and a short aging process, while real aceto balsamico is obtained by long standing in wooden barrels, sometimes up to 100 years. Commercial types of vinegar look and taste quite different from aceto balsamico. They have a much thinner texture, are brighter in color and much more acidic than aceto balsamico.

Aceto balsamico is thicker and more viscous than other types of vinegar, and rightfully bears the name of one of the most respected and expensive vinegars. Due to its aromatic taste, aceto balsamico will give the strongest imprint and aroma to the food.

Aceto balsamico is an extremely versatile product. It is an indispensable part of the kitchen among professional chefs, but also loved by amateurs and culinary enthusiasts. Its main strength is that it can be combined with almost all types of food; from appetizers, roasts and salads, to desserts.

Wishing to choose the best one for your delicacies, here are a few interesting facts on how to recognize and choose the right aceto balsamico that will make your dishes even more delicious.

When choosing the right balsamic vinegar, you will choose between two grades - traditional balsamic vinegar and condimento (seasoned) balsamic vinegar.

Aceto balsamico or balsamic vinegar is an aromatic vinegar that is traditionally produced in Modena from concentrated juice or must of white grapes, most often Trebiano varieties. It is obtained by long standing in wooden barrels, sometimes up to 100 years. Therefore, depending on the year of aging (more or less than 12 years), we distinguish two types of vinegar. Younger vinegar, whose bottle look is easily recognized by the dominant beige and red color, and older vinegar associated with the golden color.

Condimento balsamico is a balsamic preparation that is subject to less stringent criteria and therefore can be labeled as a "spice." It is characterized by a thick structure and a mild blend of sweetness, acidity and earthy fruit flavors. It is used in the same way as traditional aceto balsamico, but most often in salads.



Once you have chosen your real aceto balsamico, we bring you interesting instructions on how to use it as well as a few delicious recipes in which you can use your aceto balsamico.

With aceto balsamico you can prepare various salad dressings.

One of the simplest ways to enjoy balsamico is to sprinkle it on pieces of broken Parmesan and after standing for about fifteen minutes, serve it with homemade bread and wine.

To prepare your rocket salad, you will need a little olive oil, aceto balsamico, garlic, shallots and salt.



Did you have unexpected guests for dinner and don't know what to prepare?

Quickly prepare roasted chicken topped with gravy and aceto balsamico. Serve it with well-chilled Plavac Barrique which will spice up the dinner with its aroma.

Desserts with aceto balsamico sound incredible to you? Trust us, fruit desserts in combination with aceto balsamico are simply irresistible!

Mix fresh strawberries cut into slices with aceto balsamico, add a little sugar and leave to marinate for about 30 minutes, stirring occasionally. You can also serve this dessert with panna cotta and you definitely won't make a mistake.

Aceto balsamico is also used in the preparation of dark chocolate pralines and truffles. Just one drop of quality balsamic vinegar makes these irresistible desserts even sweeter.



Finally, we bring you the golden rule when and how to add balsamico:
In salads and on raw vegetables, it is put immediately after salting, but before olive oil. In risotto or pasta sauce, it is added a moment before it is removed from the stove, while in ready-made meat dishes it is added a second before serving.

Bon appétit!