Discovering traditional balsamic vinegar in Modena, Italy was a pivotal moment in my life. I learned about its ancient origins and the meticulous production process. Tasting this rich, velvety, and complex vinegar alongside Parmigiano-Reggiano completely changed my view of balsamic vinegar. Unlike the thin and sugary balsamic vinegar commonly found in the US, traditional balsamic vinegar is a luxurious finishing touch, not meant for cooking. When I crave the real thing, I make a simple balsamic reduction to drizzle over a variety of dishes. It may not be as rare as true balsamic vinegar, but it definitely satisfies my cravings.
To make your own balsamic reduction, simply add 1 cup of balsamic vinegar to a small saucepan, bring to a simmer, then reduce the heat and cook until it reaches a syrupy consistency. Read more about traditional balsamic vinegar and how to make your own balsamic reduction here.
