Balsamic Creme and Vinegar for salads

A good aceite balsamico, or simply balsamic vinegar, is characterized by its dark color and thick structure. In addition, there is its sweet and sour taste, which distinguishes it from regular vinegar. Its name refers to its fragrant character, because balsam stands for "fragrance".

As with wine, Cava or Manchego, there are also protected names for Acete balsamico that indicate the origin of the balsamic vinegar.
However, the term "balsamic vinegar" is not protected here, but can be used by any wine vinegar manufacturer.

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Aceto Balsamico di Modena

The term Aceto Balsamico di Modena is a "Protected Geographical Indication (PGI)". It is a mixture of ordinary wine vinegar with thickened Treauben must, which is often colored brown with sugar couleur. With the better varieties, the "Balsamico Tradizionale" is added in small quantities.

Aceto Balsamico Tradizionale

The Aceto Balsamico Tradizionale is only obtained from boiled down must of white grapes. No preservatives or coloring agents are added. This balsamic vinegar is matured for at least 12 years, after 25 years of barrel maturation it can be labeled “extra vecchio”.


A fine vinaigrette for salad is created by adding olive oil, salt and pepper.
Because of the high price, the "Aceto Balsamico Tradizionale di Modena" is usually used very sparingly: a few sprinkles of it over fresh strawberries or Parmesan are considered a delicacy.

For some years now, the fashion has been spreading to drink high-quality balsamic vinegar undiluted as a non-alcoholic aperitif or digestif.