http://blog.formaggiokitchen.com/2012/09/07/aceto-balsamico-di-modena-igp-whats-in-your-bottle-of-vinegar/ A blog about cheese, farms, food and friends. Wed, 22 May 2013 17:26:03 +0000 hourly 1 http://wordpress.com/ http://blog.formaggiokitchen.com/2012/09/07/aceto-balsamico-di-modena-igp-whats-in-your-bottle-of-vinegar/#comment-3376 Sat, 27 Oct 2012 10:34:14 +0000 http://blog.formaggiokitchen.com/?p=6488#comment-3376 Thank you! Happy weekending!

]]> http://blog.formaggiokitchen.com/2012/09/07/aceto-balsamico-di-modena-igp-whats-in-your-bottle-of-vinegar/#comment-3375 Fri, 26 Oct 2012 20:19:31 +0000 http://blog.formaggiokitchen.com/?p=6488#comment-3375 I would go with less aged varieties and play around with the reduction to see what gives you what you’re looking for. The ideal is a balance where you maintain acidity while concentrating sugars. You could start with Antiqua “jug” http://www.formaggiokitchen.com/shop/product_info.php?products_id=834 and see how that goes.

]]> http://blog.formaggiokitchen.com/2012/09/07/aceto-balsamico-di-modena-igp-whats-in-your-bottle-of-vinegar/#comment-3374 Fri, 26 Oct 2012 17:21:57 +0000 http://blog.formaggiokitchen.com/?p=6488#comment-3374 I found your article very helpful and informative. What is the best kind of balsamic to use for reductions? Is it better to go with less expensive varieties?

]]> http://blog.formaggiokitchen.com/2012/09/07/aceto-balsamico-di-modena-igp-whats-in-your-bottle-of-vinegar/#comment-3261 Fri, 05 Oct 2012 11:43:25 +0000 http://blog.formaggiokitchen.com/?p=6488#comment-3261 [...] Aceto Balsamico di Modena IGP: What’s in Your Bottle of Vinegar? (formaggiokitchen.com) [...]

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