Traditional balsamic vinegar: choose it well, for the balance of your dish
A long, slow aging for traditional balsamic vinegar Acetaia Bonini. A ripening which can vary from a few years up to even 40.
But aging is not to be considered a priority in choosing a balsamic vinegar: you must instead set the target, that is the dish that you want to create and cook.
The sensory characteristics of the raw material that you have chosen for the dish and knowledge of its possible organoleptic changes during the process of transformation or cooking, are critical to choose the correct balsamic vinegar, focusing balanced flavor of the dish to get. Continue reading