How you should use Balsamic Vinegar of Modena

02/05/2023 - Category: Eat

Balsamic vinegar is a culinary treasure with a rich history and incredible versatility.

Whether you’re an experienced chef or a home cook, learning how to use balsamic vinegar will elevate your dishes to new heights.

This article will guide you through its uses, from everyday recipes to gourmet applications, while answering common questions about this flavorful condiment.

What is Balsamic vinegar and why is it special?

Balsamic vinegar originates from Modena, Italy, where it has been crafted for centuries.

Traditional balsamic vinegar, or Aceto Balsamico Tradizionale, is aged for at least 12 years in wooden barrels, which gives it a deep, complex flavor profile.

On the other hand, Balsamic Vinegar of Modena (a protected designation) combines aged grape must with wine vinegar, offering a more affordable but still delicious alternative.

What do Italians put Balsamic vinegar on?

In Italian cuisine, balsamic vinegar plays a starring role in many dishes. It’s drizzled over salads, risotto, and grilled vegetables.

Italians also use it to enhance the flavors of roasted meats, particularly pork and beef.

For a classic Italian appetizer, try pairing balsamic vinegar with Parmigiano Reggiano and a glass of Lambrusco wine.

What is Balsamic vinegar mainly used for?

Balsamic vinegar is not merely an ingredient to be mixed into sauces, glazes, or dressings—it’s a standalone condiment that shines on its own.

Its rich, complex flavor is best appreciated when used as a finishing touch.

Drizzle it directly over salads, roasted vegetables, fresh fruits, or aged cheeses to elevate their natural flavors without additional mixing.

Traditional balsamic, in particular, is so exquisite that it can be sipped in small amounts as a digestif, showcasing its unique character.

It’s a culinary treasure designed to enhance dishes, not just blend into them.

How to use balsamic vinegar Modena - risotto

Understanding the rules for Balsamic vinegar

There are some important guidelines to keep in mind when choosing and using balsamic vinegar:

Traditional vs. Modena Balsamic: traditional Balsamic vinegar is pure grape must aged for decades, while Aceto Balsamico di Modena includes a blend of must and wine vinegar. Both are excellent, but their uses differ.
Avoid refrigeration: unlike other condiments, balsamic vinegar should not be refrigerated. Store it in a cool, dark place at room temperature to preserve its flavor.
Quality over Quantity: a small bottle of high-quality balsamic vinegar can last a long time, as only a few drops are needed to make a big impact.
Never heat it directly: Balsamic vinegar is already a cooked and aged product, and heating it further will destroy its delicate balance of flavors. Instead, add it at the end of cooking or use it as a finishing touch to preserve its unique complexity.

Should you refrigerate Balsamic Vinegar after opening?

The short answer is no.
Like olive oil or other condiments, balsamic vinegar doesn’t require refrigeration.

Keep it in the glass bottle at room temperature to prevent oxidation.

If your balsamic vinegar thickens or develops sediment, it’s still safe to use—this is often a sign of aging and not spoilage.

The 5 best ways to use Balsamic vinegar

1. Balsamic on Gelato

When Orwell wrote that 2+2=5 he wasn't thinking of Balsamic, maybe.
But the sum of two of the best Italian excellences makes an even better one.

I still remember the face of Phil Rosenthal during the shooting of Somebody feed Phil episode in Modena, when he tried Balsamic on gelato for the first time. Pure joy.

However, not all gelato flavors are ideal companions.

Skip nutty or overly strong flavors like pistachio and hazelnut.

Instead, go for classics like egg cream (crema), vanilla, or zabajone (Italian custard). Chocolate can work too, but it depends on how bold the flavor is.

2. Balsamic in salads

"Don't waste Balsamic vinegar on a salad!" is a phrase you may have heard.

But a few drops of balsamic vinegar can transform a simple salad into a luxurious dish bursting with flavor.

In Italy, salads are traditionally dressed with just salt, extra virgin olive oil, and vinegar—no heavy dressings. Balsamic adds a touch of sophistication. For the perfect pairing, try this combination:

Red radicchio for its bitterness
A handful of nuts and seeds for crunch
Creamy goat cheese for a tangy contrast

This mix perfectly balances the sweetness and acidity of balsamic vinegar, proving that even the simplest ingredients can shine with the right touch.

3. Balsamic in risotto

I'm telling you the most important rule to use Balsamic.
Never cook it.
Never.

Balsamic is cooked must, aged for years and years to get its unique and intense aromas.
If you cook it again you'd kill most of those flavors.

Risotto is a great way to use Balsamic though. But keep it simple.

A good broth, aged Parmigiano Reggiano and butter to cream it and, only at the very end far from the heat, add Balsamic.

12 years old aged (Tradizionale) would work great, less dense and fresh to contrast the richness of the cheese.

4. Balsamic vinegar with Parmigiano Reggiano

The perfect marriage.
The one that lasts for decades but refreshes its love every day.

For the best results, choose a well-aged Parmigiano—24 or even 36 months of aging unlocks the cheese’s most intense flavors.

Add a few drops of high-quality balsamic vinegar on top, and you have a quick yet elegant appetizer or snack.

This pairing is a celebration of Italian culinary traditions and one of the highlights of food tours in Modena.

Whether you’re entertaining guests or enjoying a quiet night in, it’s an effortless way to elevate your table.

5. Balsamic Vinegar as a digestive

Did you know that balsamic vinegar was once used as medicine?

Its name derives from the Latin word balsamum, meaning “healing” or “restorative.” Today, you can honor this tradition by enjoying balsamic vinegar as a post-dinner digestive.

A teaspoon of high-quality traditional balsamic is all you need.
Its sweet and tangy complexity cleanses the palate and aids digestion.

Skip the gimmicks you may see online—no sugar or cinnamon is necessary.
Balsamic vinegar is perfect as it is: pure, simple, and full of character.