The grandfather of balsamic vinegars is made using centuries-old techniques. It gets its unique sweet and tart flavour from a reduction of whole-pressed white grapes (typically Trebbiano or Lambrusco varieties).
Ingredients (serves 3)
- 2 tbsps (30 ml) Aceto Balsamico Tradizionale
- 1 pint (400 g) Fresh strawberries
- 1 pint (400 g) Gelato
- 1 tbsp (15 ml) Fine sugar
- Wash and drain the fresh strawberries in a colander. Slice the berries into halves and place into a bowl.
- Sprinkle the berries with fine sugar. Drizzle Aceto Balsamico Tradizionale on top and mix with a large spoon.
- Scoop gelato into bowls. Pour the strawberry/vinegar mixture over the gelato and serve.
Packaged in a unique wax-sealed bottle, it is always labelled Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia and stamped with a Protected Designation of Origin (PDO) — guaranteeing that all production phases occur exclusively in the Reggio Emilia region of Italy.
The sweetness of Aceto Balsamico Tradizionale makes it the perfect pairing for Italian gelato. Known for its creamy, dense texture, Italian gelato is made with more milk and less air than traditional ice cream. It’s also served slightly warmer, at around -11 to -13°C (7 to 12°F), allowing its flavour’s true intensity to come through.