Add a balsamic touch to your dishes with this colorant-free PGI Modena balsamic vinegar cream, selected by Danielle REYNIER.
Balsamic cream or balsamic vinegar: what's the difference?
Balsamic vinegar is more fluid and adds a tangy note to vinaigrettes, marinades, and sauces. Balsamic cream is thicker and coats the back of a spoon, with a generally milder and sweeter flavor. It is mainly used as a finishing touch to decorate and enhance a dish: a few drizzles over tomatoes and mozzarella, roasted vegetables, or cheese are all you need.
A colorant-free choice
The "colorant-free" label is at the heart of this selection: it refers to a recipe with no added colorant. This is a selection criterion for those who wish to prioritize this characteristic in their condiments without giving up the pleasure of a balsamic finish. This label applies to colorants only.
The finishing touch for your dishes
Use it to draw a few lines on a plate, add touches around a starter, or finish a preparation just before serving. Start with a small amount, then adjust to taste and according to the other seasonings in your recipe.
Our pairing ideas
Try it as a finishing touch on a tomato and mozzarella salad, roasted vegetables, or carpaccio. For a change of pace, pair a few touches of balsamic cream with an aged cheese, or explore a sweet and savory pairing with strawberries.