Balsamic vinegar

aceto balsamico

Flavor and role

An Italian vinegar made from cooked-down grape must aged in wooden barrels; rich, sweet and tangy. The longer it ages, the thicker it gets.

Typical dishes and uses

Caprese, salad dressings, finishing steak or strawberries, balsamic glaze

Substitutes

1 tbsp balsamic = 1 tbsp red wine vinegar + 1/2 tsp honey (or sugar).

Storage

3-5 years in a cool place at room temperature after opening. Traditionally aged balsamic keeps practically forever.

Main countries

Italy

Used in this book

Heirloom Tomato Bruschetta with Garlic Confit and BurrataBruschetta Pull-Apart Cheese BreadFrench Onion Grilled Cheese with Dipping SoupConfit Byaldi (Spiral Ratatouille)Butcher's Snags with Beer-Caramelised Onions on Toasted Sourdough

Updated 2026-10-10