Aceto Balsamico Tradizionale, the richly flavored, slightly sweet, vinegar, from Modena, Italy, in the Emilia-Romania region, has been enjoyed by Italians for centuries.
Balsamic vinegar, a versatile condiment, is an absolute must in my pantry. I use it almost daily in everything from marinades (marinated melanzane) and salads, (tonno e cannellini) to main dishes (balsamic-braised chicken, balsamic-glazed meatloaf) and desserts (watermelon with Gorgonzola and balsamic drizzle).
But when summer is here and the season’s fruits are at their peak of freshness, simply adding a splash of balsamic vinegar, seems to make them come alive with flavor you didn’t know possible.
- Fresh raspberries or strawberries
- Balsamic vinegar
- Sugar (granulated or confectioner’s)
- In a shallow bowl or platter, sprinkle sugar (to taste) over the berries. Splash some balsamic vinegar over the fruit, let them steep for a few hours.
- Serve with your favorite gelato, a plate of biscotti or eat them as the are … delicious.