Traditional Modena balsamic vinegar is made by cooking and condensing white trebbiano and lambrusco grape must until it’s about half its original volume, with a minimum sugar concentration of 30%.

The "balsamic" in balsamic vinegar has its origins in ancient Rome, where it was called "balsamum" and was used to soothe and ...

Stir in 3 tablespoons balsamic vinegar. Pour chocolate mixture through a fine wire-mesh strainer set over a large liquid measuring cup with a spout; discard any solids.

True balsamic vinegar—made from grape must (the pressed juice in the first step of winemaking), naturally fermented, then aged in barrels for a minimum of 12 years—is certified by the Italian ...

Balsamic delivers a rich taste while maintaining the acidic kick of vinegar. Commonly seen in glazes, dressings, and reductions, it’s a staple of Italian dishes and has long been recognized as a ...

Giacobazzi was founded in 1988 and posted a turnover in 2019 of EUR14m (US$17.2m) based on output of around 5.5 million litres. Exports represent 90% of its business across more than 13 countries ...

SeriousEats notes that balsamic vinegar dates back as far as 1046 (woah), when a Roman Emperor was gifted a bottle. It originates in the Emilia-Romagna region — as well as Modena — and is ...

It only requires one bottle of balsamic vinegar and 10 minutes. Store it in the fridge once you're done, and keep the leftovers for a later date — it tastes good drizzled on practically anything!