I’ve got an old school mate who writes for a foodie magazine; his main job is ghost writing recipes for celeb chefs (yes, what a shocker). In midsummer, you’ll find him elbow deep in unseasonal mincemeat, turkey stuffing and cranberry sauce as he spends months testing out Christmas dinner recipes. He has to do it in summer because these mags are ‘put to bed’ as they say, months before the publishing dates.
Anyway, I mention this because last week I went one better and was thinking ‘Chrimbo’ even before my old buddy. Why? Well we’ve got a wicked range of gift sets planned for this festive season and I’m seeking out the best artisans, growers and bakers to work with. Last week I was off talking to balsamic vinegar producer Bruno and his colleague Franco. They produce a beautiful balsamic which they age for up to 50 years! That’s what I call taking the long view. Fresh and inspired from the visit, I thought I’d give you some insights about the different types of balsamic vinegar instead of my usual recipe.
Four Fast Balsamic Vinegar Facts:
#1 Like in wines the names of balsamics are strictly controlled and will tell you a load about it’s quality.
#2 ‘Traditional balsamic vinegar’ or Aceto Balsamico Tradizionale is the pukka stuff. It’s the juice from grapes (called ‘must’) boiled down till it’s thick and sweet and then aged for at least 12 years in a specific mix of wooden casks. It’s pricey and flavoursome so use sparingly.
#3 ‘Balsamic Vinegar of Modena’ was invented in the latter half of last century to supply the more money conscious amongst us. The producer can use red wine vinegar mixed with colouring and sweeteners to make this. Check the ingredients and use for dressing and marinades.
#4 ‘Balsamic condiment’ or Condimento Balsamico is a mix of the two vinegars above and so is somewhere in between in quality. Not too pricey, not too cheap. And that’s the one I’d go for.
Wow, I didn’t know any of this. I will be much more careful when buying balsamic now.