Traditional balsamic vinegar is commonly regarded as a sweet and sour sauce to use on salads and vegetables, but it can be used from appetizers to desserts, according to its degree of density. Its density is related to the aging time. The longer it rests in wooden barrels the more it captures the flavors of the wood and achieves a more creamy texture that makes it pleasantly smooth and syrupy.
There are different types of balsamic vinegar, awarded with different status by the EU according to their qualities and production techniques.
- Balsamic Vinegar of Modena IGP is made using cooked must and wine vinegar, most of which aged for more than 10 years.
- Traditional Modena vinegar DOP is cooked in the typical set of wooden barrels where it is progressively poured.