Aceto Balsamico tradizionale and ordinary vinegar (as well as the Aceto Balsamico industriale available in supermarkets) differ fundamentally in terms of production, ingredients and taste.

Production: Aceto Balsamico tradizionale is subject to strict production regulations. Production takes at least 9 years and must follow a very specific annual decanting procedure in which it is decanted from barrel to barrel by hand. Ordinary vinegar, on the other hand, is produced on a large scale and can be made from various ingredients such as vinegar essence, water and different flavors.

Ingredients: Traditional Aceto Balsamico is made from freshly pressed grape juice, which matures for years in wooden barrels. No additives such as preservatives or colorings may be added. Ordinary vinegar can come from a variety of sources, including wine, malt or even artificially produced vinegar essence.

Taste: Aceto Balsamico tradizionale is characterized by a unique and very complex taste, which forms a perfect combination of sweetness and acidity. Due to the slow maturation and the complex ageing process in the various wooden barrels, this only develops after many years. Ordinary vinegar often has a simple, sour taste and can vary depending on the type and production process.

To store Aceto Balsamico optimally and preserve its quality and taste, you should keep it in a cool, dark place away from direct sunlight. Always close the bottle completely to minimize contact with air and store the bottle in an upright position. It is not necessary to store Aceto Balsamico in the refrigerator, as a cool, dark environment outside the refrigerator is sufficient to preserve the quality of Aceto Balsamico tradizionale. By taking these measures, you can ensure that your Aceto Balsamico retains its unique taste and quality for a very long time.

There are different types of balsamic vinegar, which differ fundamentally in their production, quality and taste:

Aceto Balsamico tradizionale: The only true Aceto Balsamico that is produced in the traditional Modenese way, like the one from our Pecoraro Balsamico factory. Aceto Balsamico is not protected by trademark law (like champagne, for example) and is therefore used in many different variations in different countries. Among others:

Balsamic vinegar or aceto balsamico industriale: This is the broadest category of balsamic vinegar, which is available in various qualities and price ranges. Balsamic vinegar is usually made from red wine vinegar and grape must or concentrate and can vary in taste depending on the manufacturer and production process. Some balsamic vinegars are matured for a certain period of time, but are significantly less complex in taste than aceto balsamico tradizionale.

Flavored balsamic vinegar: These varieties are often flavored with different aromas such as fruits, herbs or spices to give the vinegar additional nuances of taste. Popular flavors include strawberry, fig, rosemary or garlic.

White balsamic vinegar: In contrast to dark balsamic vinegar, white balsamic vinegar is made from white wine vinegar and grape must and therefore has a lighter color. It is often used for light-colored sauces, salad dressings and marinades and usually has a somewhat milder taste than the usual industrially produced balsamic vinegar.

No, Aceto Balsamico tradizionale cannot go bad! It may lose quality over time if stored incorrectly, but it can never go bad in the sense of being harmful to health.

Nevertheless, some changes in the taste and consistency of the balsamic vinegar may become noticeable over time. This can occur due to evaporation and ageing.

A deposit usually forms at the bottom of the bottle, but this is normal and is not a sign of a change in taste, defect or even spoilage!

To preserve the quality of your balsamic vinegar, it is important to store it properly. By storing it in a cool, dark place in an airtight container, you can extend the shelf life and quality of the product.

Our Aceto Balsamico is made exclusively from regional organic juice from the Grüner Veltliner grape. Fresh from the press, it is immediately placed in our cooking kettle, where it is reduced to a third of its volume over an open fire for many hours. This is our starting product, which now undergoes years of storage and decanting to develop its incomparable aroma. The aceto balsamico we produce in the strict traditional way is stored in a replica of a Mediterranean attic climate in so-called "barrel batteries": these are barrels made from various types of wood, such as oak, acacia, mulberry, chestnut, cherry, ash or juniper, as well as various sizes, from 20 to 60 liters capacity.

Every year in spring, the traditional decanting process is carried out: After at least nine years of storage, a certain amount of the fully matured Aceto Balsamico is taken from the smallest barrel. This quantity is then refilled from the next largest barrel into the smallest. The missing portion is then taken from the next largest barrel until we can finally refill the largest barrel with the freshly decanted "mosto cotto".



The large temperature differences - very hot in summer and cold in winter - are an important basis for the long maturing process. This is how the balsam begins to "breathe". The evaporation through the open-top barrel in summer and the "resting" in the cold winter months results in the fine palate over the years. All these different components develop aromas such as dates, figs, coffee, caramel, chocolate and prunes, creating an exquisite culinary delight.

Aceto Balsamico Pecoraro and Apple Balsam Pecoraro are pure natural products. Due to this naturalness, there may be a slight sediment in the bottle.

 

Aceto balsamico is extremely versatile and has many applications in the kitchen:

Cheese accompaniment: Aceto balsamico is a delicious accompaniment to various cheeses such as mozzarella, parmesan or many different blue cheeses. It can either be poured over the cheese on its own or served with fruit such as figs or strawberries.

Ice cream and desserts: A splash of balsamic vinegar over vanilla ice cream or strawberries gives desserts an unexpected but delicious flavor.

Tomato dishes: Aceto balsamico goes well with tomatoes and is often used as a finish for tomato dishes such as caprese salads or bruschetta.

Grilled vegetables: A light combination of olive oil, spices and balsamic vinegar gives grilled vegetables a delicious flavor.

Caprese skewers: Use balsamic vinegar to drizzle over mozzarella, tomato and basil skewers to give them a unique flavor kick.

Carpaccio: A few drops of the fine Aceto Balsamico tradizionale over a beef carpaccio, for example, gives the dish a completely different note.

Risotto: Use balsamic vinegar to refine risotto just before serving and give it a subtle sweetness and acidity.

Fruit: Drizzle balsamic vinegar over fresh strawberries, peaches or melons to give them an extra layer of flavor.

Sandwiches: Use balsamic vinegar as a topping for sandwiches and paninis to give them a touch of sophistication.

Cocktails: Use balsamic vinegar as an ingredient in cocktails to give them an unexpected but delicious flavor. For example, it can be used in a strawberry balsamic cocktail.

These applications are just a few examples of the versatility of balsamic vinegar in the kitchen. With its rich aroma and balanced flavor, it can enhance numerous dishes and give them a special touch. Find specific recipes HERE.

Our Pecoraro Balsamico is vegan, gluten- and lactose-free and is produced regionally and sustainably.

Aceto balsamico offers some potential health benefits: It contains antioxidants that can help fight free radicals in the body and therefore reduce cell damage. Some studies suggest that regular consumption of balsamic vinegar may aid digestion and aid the absorption of nutrients from food. It can also help to lower cholesterol levels and reduce the risk of cardiovascular disease. By using balsamic vinegar as a topping for salads or as a flavor booster for dishes, you can enhance the taste without adding extra calories, which can be helpful in weight management, for example.

Aceto Balsamico tradizionale should not be heated, as the heat can affect its delicate aromas. However, the possibilities for using Aceto Balsamico in the kitchen are very varied and inspiring! There are countless variations to add a delicious and refined note to salads, starters or many variations of desserts. For example, a few drops of 15-year-old Aceto Balsamico can add a particularly elegant nuance to a grilled rib eye.

When using Aceto Balsamico Tradizionale for salads, especially our Pecoraro Balsamico - 9 yearsthe right preparation is crucial. Start by washing the lettuce leaves thoroughly and then MUST spin them to make sure they are completely dry. You should then add seasonings such as pepper and salt, fresh herbs or herb mixes first. Then use only extra virgin olive oil and mix carefully until each leaf is coated with a light film of oil. Only add the Aceto Balsamico Tradizionale at the very end and stir again briefly to distribute all the flavors evenly.