Bertolli^® Balsamic Glaze with Balsamic Vinegar of Modena - Bertolli (2024)

FAQs

Is balsamic vinegar of Modena the same as balsamic glaze? ›

The acidity of Traditional Balsamic Vinegar of Modena PDO is minimum 4,5%. That of Balsamic Vinegar of Modena P.G.I. is minimum 6%. While the acidity of Balsamic glaze have not to respect any parameter, but usually it's around 3% and 3.5% acidity.

Get inspired, be creative and try Bertolli Balsamic Glaze on meats, fish, vegetables and use it as a unique topping for ice creams, fruits and other sumptuous desserts.

Although there is no nutritional value, this product it is an amazing balsamic vinegar that. can be used for dressing, dipping and cooking.

Balsamic vinegar offers a blend of sweetness, acidity, and woody undertones in a liquid form, ideal for dressings, marinades, and salads. In contrast, balsamic glaze is thicker and syrupy, with sweetness from added sugars and a rapid reduction process.

Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.

Glaze: Add a zig-zag or drizzle to finish off right before serving. The flavor and aroma are best at room temperature. (However, the thickness and character are maintained during baking and broiling. A caramelized-glaze can be achieved by heating a small amount of sauce at moderate heat in a non-stick sauce pan.)

Restaurant chefs use white balsamic vinegar not only for its milder flavor, but also because it won't turn a salad dressing or sauce brown the way the regular stuff will.

The antioxidants found in balsamic vinegar target the “scavenger cells” that are toxic to your body and inflate your LDL (unhealthy cholesterol) levels. By consuming balsamic vinegar as a dressing or glaze, you can consume enough to help your body protect itself against clogged arteries.

Balsamic vinegar contains compounds called polyphenols that have antioxidant properties. Polyphenols help reduce oxidative stress and inflammation, two factors linked to heart disease.

The good news is that you don't have to spend a bundle for good-quality balsamic. "Colavita and Alessi are my go-to inexpensive grocery store grabs," says O'Brien.

What is the best selling balsamic vinegar in Italy? ›

Based in Modena, Due Vittorie is one Italy's most respected balsamic vinegar producers.

Acetic acid is the active compound in balsamic vinegar. This acid contains strains of probiotics that aid digestion. The probiotics found in acetic acid can help promote good gut health and digestion while supporting overall immune function.

One of the favorite and most used condiments in Italy and abroad is Italian balsamic vinegar. It's used to dress salads, as an ingredient in many dishes and to drizzle on top of foods like strawberries and Parmesan cheese.

Substituting one for another depends on the recipe you're making. Balsamic vinegar glaze has the consistency of syrup and is sweeter than the vinegar because of the cooking process therefore usually it's best not to use balsamic vinegar in place of the glaze.

You can add balsamic glaze to grilled meats, fish such as tuna and swordfish or salads. You can add balsamic glaze in pasta, vegetables and rosetta and you can also add them in desserts such as ice cream or fruits like strawberries to bring out their flavour.

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

Traditional Balsamic Vinegar of Modena is perfectly balanced in your mouth. The must keeps a sweet and fruity note despite the acidity it gains during the long aging process. You experience sweetness and acidity simultaneously; one does not overpower another."

Types of Balsamic Vinegar

Balsamic vinegars can vary widely in taste and consistency but typically fall into one of three categories: traditional balsamic vinegar, balsamic vinegar of Modena IGP, and commercial balsamic vinegar.

Restaurant chefs use white balsamic vinegar not only for its milder flavor, but also because it won't turn a salad dressing or sauce brown the way the regular stuff will. Use it in any vinaigrette recipe, for dressing roasted vegetables, or for deglazing a pan of crispy chicken thigh bits.