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All About Aceto

All About Aceto

At Eataly, we love vinegar. We love its versatility, flavor, and viscosity.

The almost magical condiment has not always been so lauded, however; in Italy, vinegar was traditionally valued more for its acidic quality and used as a preserving agent before the days of refrigeration. Gradually, as producers experimented with fermenting different types of alcohol, a host of different vinegars emerged.

Today, vinegar production methods are deeply respected throughout Italy, especially in Modena, the birthplace of balsamic vinegar located in the heart of Emilia-Romagna. In fact, Italian certification standards are in place in Modena to ensure that these methods are strictly obeyed, down to the varietal of grape.

From apple to balsamic, discover the many shades of Italian vinegar!

eataly vinegar

ACETO BALSAMICO

BALSAMIC VINEGAR

Balsamic vinegar is native to Modena, a city and comune in Emilia-Romagna. To be IGP or DOP certified, this vinegar is made by slowly boiling the must from the highest quality Trebbiano and Lambrusco grapes, then aging the remainder in wooden casks. The result is a glossy and dark syrup that, though a vinegar, is never used to dress salads: it is a precious condiment used only to accent flavor.

We recommend lightly drizzling balsamic vinegar over berries, cheese, pasta, risotto, and gelato; brushing on grilled meats; or tossing with roasted vegetables (after they have cooled — never heat balsamic vinegar!).

ACETO DI BAROLO

BAROLO VINEGAR

Full-bodied and rich, Barolo vinegar is made from Piemonte’s signature wine, cultivated from the Nebbiolo grape. The result is an intensely red condiment with a full-bodied flavor and an aromatic bouquet reminiscent of the world-famous wine.

To fully enjoy the complex flavors of Barolo vinegar, we recommend drizzling it over a risotto or grilled vegetables.

ACETO DI MELE

APPLE CIDER VINEGAR

With an almost thin flavor lightly spiced with sweetness, the apple cider variety is perfect for agrodolce, a traditional Italian sweet-and-sour sauce.

For a simple version of agrodolce, heat equal parts vinegar and sugar in a small saucepan until the sugar dissolves. Let the sauce cool, and spoon it over chicken, pork, or salmon.

GLASSA DI ACETO BALSAMICO

BALSAMIC GLAZE

This “cousin” is made by reducing balsamic vinegar with sugar.

We love brushing balsamic glaze over grilled meat.

SABA

COOKED GRAPE MUST

Saba is made according to the same procedure as balsamic; however, it is cooked for a longer period, so the result is thicker.

Drizzle saba over gelato for a tangy treat.

Agnolotti del Plin ai Funghi-balsamic-web

Now you are ready to experiment with the many varieties of vinegar in your own kitchen!

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