How to use it
Balsamic Vinegar of Modena: is delicious for a thousand courses
Because of its fantastic versatility, Antica Balsameria Emiliana Balsamic Vinegar of Modena has many uses in the kitchen: just a few drops will give dishes a particular fragrance and taste. It is a product with a thousand uses.
Matches
Salads, vegetables, mayonnaise, sauces and gravies
Used as it is, it makes a unique dressing for salads and vegetables. It is favoured by chefs and cooks through out the world, as it can be used to enrich mayonnaise, sauces and gravies, or as a condiment with Parmesan cheese etc.
Fish, red meat o white meat
In the same way, it goes well with fish and red or white meat. A few drops are enough to transform a simple steamed fish into a dish of refined taste.
Marinades
In marinades, it exalts poultry and game. It works well with sweet and aromatic spices such as cinnamon, cloves and juniper berries.
Based cooking stocks
It is great for preparing fragrant based cooking stocks.
Tips & Advice
It is added to cooked food shortly before taking off the stove, in order to give the extraordinary aroma and the complex bouquet sufficient time to enhance the dish without dispersion. Use it sparingly and it will enhance other flavours. Now let us leave the numerous uses of this precious Balsamic Vinegar of Modena to the imagination of the user, who enjoys preparing foods of distinction. A seasoning which on its own can enhance a myriad of dishes.
One can say that it is excellent with almost anything, though it is best used in its natural form. As in all Emiliana cuisine (Cucina Emiliana), it is genuine; it does not need fancy refinement. It is important to taste the various levels of Balsamics before use to discover range of tastes from smooth and sweet to bittersweet, this will allow the user to judge whether the taste is balanced for their recipe uses .
