Aceto balsamico: the liquid gold of Emilia Romagna

Aceto balsamico

Traditional balsamic vinegar is a real treat and is often liked even by those who don't like regular vinegar: produced in Emilia Romagna, it is made from cooked must, then aged at least 9 years, which makes it more precious, and therefore more expensive, than regular balsamic vinegar. 

Its flavor, tangy and sweet at the same time, is ideal paired up with a large number of ingredients and preparations: quite simply it can be used to dress a salad, but also to enhance meats and seafood, as well as cheeses like aged Parmesan. In the past few years chefs have started to use it over fruit and desserts as well: it is said to be particularly delicious when paired with strawberries, peaches and tropical fruit.  





Receive More Stories Like This In Your Inbox



The Coronavirus crisis: Italy, my wounded land, garland of love

I woke up to a dystopian reality on February 22 when at dawn I heard that the novel coronavirus exploded in our efficient, modern, German-like...

Italian science against the coronavirus: it’s a battle we’ll win!

One thing Italians have been reminded of during these first 20 days of coronavirus emergency is the quality and resilience of their healthcare system...

An infection of humanity: an Italian lesson that reaches the US amid the Covid-19 storm

We are going to press when Italy has just surpassed 8 0.000 positive coronavirus cases , aware of how the peak has yet to come in spite of the...

Her Majesty, la pastiera

It’s not Easter quite yet, but it doesn’t mean we can’t have a chat about pastiera — the most traditional Neapolitan Easter dessert — and learn how...

Italy at the times of Covid-19: fighting the virus with art

Today, 18th of March , we are just starting our second week in isolation. The streets are empty and everything is incredibly silent, without the...

Weekly in Italian

Recent Issues