Thicker, darker and sweeter than other vinegars, balsamic or Modena vinegar, traditionally used in Italian cuisine, has been finding its way into our gastronomy and is now almost essential in any home or restaurant. It comes from the Emilia-Romagna region, particularly from the city of Modena, where it has been produced since the Middle Ages.

Balsamic vinegar is obtained from a mixture of red and white wine must prepared from several grape varieties. Fermentation is carried out, according to the traditional method, in wooden barrels and takes more than 10 years. Nevertheless, in its industrialised version, it is more usual to find it matured for three years.

Balsamic vinegar is suitable for preparing roast meat, but we use it mainly as a dressing for salads, to which it gives a nice sweet touch. You need to be careful how much you use, as its taste can ruin a dish if you add too much. At El Racó, it adds a special touch to our grilled vegetables.