Drop by Drop: The Making, Tasting and Traditions of Balsamic Vinegar

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DROP BY DROP

The Making, Tasting and Traditions of Balsamic Vinegar

• Traditions • Tastings • Artisan Production • Buying Balsamic

The Most Famous and Highly Prized Vinegar in the World

• Conservation and Storage • Recipes

In the pantheon of Italian food products one type of vinegar stands out above the rest, Aceto Balsamico from the regions of Modena and Reggio Emilia in Northern Italy

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From We Love the Taste of Learning Series Our presentations are designed to encourage the character of the Italian lifestyle as a model of wellbeing and to promote the belief that preparing a well-laid table to share and enjoy with your family and friends in a relaxed and tranquil manner is a lost pleasure that must be found again.

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History of Balsamic The cultural traditions of making balsamic vinegar are very personal and involve patience, passion, time and the idea that we are dealing with something very special.

The traditions that create this “black gold” from Modena go back thousands years.

The origins dating to the time of ancient Rome in the Gallic campaigns of Julius Caesar where balsamic vinegar was considered a “medicament” (digestive disinfectant). During the Middle Ages acidi ed juices made by pressing fruit or grapes were widely used for medicinal purposes.

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The healing powers of balsamico were recommended in many Italian medieval and Renaissance medical manuals and became legendary. Lucrezia Borgia was rumored to bathe in vinegar and praised its value for the discomforts of childbirth.

The Duke’s Vinegar The rst written record of “aceto balsamico” as we know it today describes an event in 1046 when the Holy Roman Emperor Henry III was given a silver cask of local vinegar by the prince of the Duchy of Modena and Reggio Emilia, while passing through on his way to Rome.

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But it wasn’t until the reign of the Duchy of Este that aceto balsamico came into its own.

In 1598 the powerful vinegar-loving Este family moved from Ferrara to Modena. There they tasted a vinegar that was made in the homes of local residents. Recognizing it as the best they had ever had, the Duke immediately set up production at his residence. The vinegar was given to guests and used at banquets and became known as Aceto del Duca “the Duke’s Vinegar”. In 1796, the d’Este family were deposed by Napoleon Bonaparte and ed from Modena with all the barrels and bottles of vinegar they could carry.

Why the Name Balsamic?

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The term “balsamic” was used for the rst time in the registers of the ducal inventories of the Estense Court of Modena in 1747. In a list of the various types of vinegar in the court there are references to “balsamic” style vinegars. Sources believe the use of the word “balsamic” references the word “balm” as a soothing remedy with therapeutic and

digestive properties and to indicate pleasantness, subtlety, ne aroma and avor.

Others say that balsamic refers to balsam as a fragrant resin that comes out of wood. The balsams that avor balsamic vinegar come into it naturally as it ages in di erent kinds of wooden barrels.

A Regional Family Tradition Italian families of the small towns of Modena and Reggio in the Emilia Romagna region of Northern Italy (west of Bologna), had been producing aceto balsamico for over a thousand years. A local legacy produced under the eaves of their houses in ventilated attics or lofts known as acetaia (pronounced “ah cheh tie ya”), the pressed grape juice was collected, cooked and aged in wooden barrels. Vinegar making was passed down from generation to generation by

certain families in the region whose skill and secret recipes were stored in the barrels of their family acetaia where climatic conditions and the art of barrel aging transformed grapes from their land, drop by drop, into a family treasure.

A batteria (battery) of vinegar casks was considered to be a prized family possession left in inheritance and

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A Patient Wait Making Balsamic Cultivated and aged in wooden barrels the cooked must from locally grown and lateharvested grapes, usually Lambrusco or Trebbiano varieties, takes on the complex avors of the casks. Every year the fermenting grape must is transferred from barrel to barrel, a profound ritual in which the product inside the big barrels is gradually condensed as it passes into medium and then small barrels.

The changing seasons and temperatures are the patient predictors that a quality balsamic needs to reach its unique aroma and taste.

Traditionally the wood used for making the barrel set or batteria for aging balsamico are those typical of the valley and hills around Modena and Reggio and chosen for their ability to facilitate evaporation and acidi cation. Oak, mulberry, chestnut, juniper and cherry, are chosen according to precise features • tannin-rich chestnut helps to enhance its characteristic dark color • cherry wood sweetens its avor • mulberry makes it more concentrated with a spicy aroma and bold taste • the strong resins of juniper wood enhance its aroma

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• and oak, generally used for the smaller

As the vinegar ages some of it, known as “The Angel’s Share” evaporates, prompting the transmission into the next cask. The rst barrel in the series is the largest and contains the youngest vinegar; the last is the smallest and contains the oldest vinegar. The older the set of barrels, the more concentrated and sophisticated the vinegar. One hundred liters (about 26 US gallons) of grape juice are needed to produce 6 liters (1.6 gallons) of Tradizionale Aceto Balsamico.

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Barrel Aging As the product is decanted and transferred through the battery of decreasing sized casks, usually three to ve, the long aging process (at least 12 and up to 25 years or more) produces a thick, rich, velvety, deep, glossy, mahogany colored syrup “almost too divine to be called vinegar” (Italian Trade Commission).

Art and Science The barrel aging of balsamico is both an art and a science. The vinegar maker’s choice of the wooden barrels, the time of transfer and the mixing of the vinegar from one barrel to another as the avor mellows and deepens requires an artisan’s hand.

The choreographed decanting and replenishing from barrel to barrel by the vinegar maker directs the natural process of fermentation.

Changing of the seasons and the loss of water through evaporation and transpiration through the wood of the barrels are natural in uences on the making of balsamic. During the summer the product evaporates, during the winter the product stays still.

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The decanting and mixing within a set of barrels of di erent ages and concentrations, the changes of the season and the knowledge and skill of the vinegar maker are all part of the art and science of aceto balsamico.

Uniquely Balsamic Sugar and acidity are constantly being monitored during the process of maturation.

Everything must be in balance - density, color, clarity, intensity, avor, aroma, harmony and acidity.

Aceto balsamico is a product of both nature and culture. Making a perfect balsamico with complexity and balance rivals the making of a great wine and teaches us in this age of immediacy that it is OK to wait for something special.

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The young vinegar must have time to mature and age when favors deepen into a progressive character that is uniquely balsamic.

Visiting an Acetaia Visiting an acetaia in Italy is an immersive experience into the generational history of families with a love and passion for making this unique culinary work of art.

A Family Acetaia in Reggio At il Borgo di Balsamico in Albinea in Reggio Emilia the distinctive qualities and sincere commitment to producing a worthy aceto balsamico are part of the family’s DNA.

Beyond the gates and beautiful grounds of the family’s historical home, hidden away on the property above a building that overlooks the greenhouse and ancient orchard, lies the balsamic acetaia. Our guide and master vinegar maker led us beyond locked doors up a staircase to the attic where the air gradually thickens and we breathe balsamic.

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There are rolls of aging batteria with barrels of di erent sizes side by side arranged in order largest to smallest. The opening of each cask is covered with a vinegar stained piece of cloth over the opening that allows the vinegar to interact with the air in the acetaia .

The intensely acidic aroma from the younger barrels balanced with the the heady mellow aroma from the older barrels lls the room.

The vinegar maker explains how the woods used in barrel aging progressively add character to the vinegar and the passing of the seasons from hot to cold and back again assists the chemical process that ensures each batch is unique. He describes how to adjust the acidity and check the aging process of the vinegar and nally, how to taste it. And because our perception of food and drink involves all ve senses we begin with a visual “taste” because “we eat with our eyes”.

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We look at the color and visual thickness of the balsamic. It coats the tasting spoon; brown, rich and shiny. Then we smell the balsamic. The aggressive vinegary scent o the early barrels has mellowed into a harmonious bouquet, a balsamic perfume with a character unique to that acetaia.

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Tasting Balsamic

Drop by Drop

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Then we taste a drop of vinegar on the tasting spoon. Our guide recommends to smell it again before tasting leaving the drop for a a few seconds on the tongue and then swallowing it. Density, viscosity, intensity, persistence, body and acidity of a well-made

balsamico are all in harmony. A delicate, persistent fragrance with a pleasant and harmonious acidity, intense brown colors, a slightly acetic smell with woody overtones and a bitter-sweet agreeable avor are the mark of a quality balsamico.

Consortiums,Bottles, Seals and Designations Regulate Quality and Age Strict guidelines control the production and bottling of these products and consortiums (regulatory boards) have been established with standards for the production that must be met so that the consumer can be sure of buying guaranteed genuine traditional balsamic vinegar.

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These days when guarantees attesting to the origin of products, and in particular of raw materials, appear illusory, symbols and seals awarded by Italian consortiums o er assurance, providing consumers a certainty of standard production practices and knowledge to make well informed purchases.

A Brotherhood of Balsamic There are two true balsamic vinegars (cousins if you will) that are regulated by the European Community though the Consortiums. A brotherhood of balsamic whose aims are to respect the traditional manufacturing process, to promote research in the eld and to ensure high quality in the nal product.

• Aceto Balsamico Tradizionale di Modena DOP (Traditional Balsamic Vinegar of Modena with DOP certi cation) or Aceto Balsamico Tradizionale di Reggio Emilia DOP (Traditional Balsamic Vinegar of Reggio Emilia with DOP certi cation) • Aceto Balsamico IGP (Balsamic Vinegar with IGP certi cation).

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Balsamic Vinegar of Modena can only be produced in the provinces of Modena and Reggio Emilia.

DOP is a designation that indicates Product Denomination of Origins. It is a certi cation, promise and guarantee that the product was made by local farmers and artisans using traditional methods. By law, only an aceto balsamico with DOP certi cation can carry the word “traditional” on the label.

What’s the DOP?

To ensure the quality as a designated product of origin (DOP), Traditional Balsamic Vinegar (Aceto Balsamico Tradizionale) must comply with the following speci c procedures and production methods

• production area • types of grapes • one ingredient • time of aging

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• no addition additives

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• type of barrels

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• it must be produced only in the provinces of Modena and Reggio Emilia in Italy • it must be made from the pure juice of any of ve grape varieties sourced in Modena or Reggio • it must contain one ingredient: mosto cotto (grape must), the reduced grape juice from the above grapes • it must be aged in one of six types of barrels: cherry, mulberry, juniper, oak, ash or chestnut • it must be aged for a minimum of 12 years in a battery containing at least 3 casks • it must contain no added caramel, avorings or coloring

When the balsamico is ready to be sold, the entire amount is sent to the local Consortia in the Reggio Emilia or Modena provinces for a mandatory blind tasting. By Italian law, Traditional Balsamic Vinegar DOP must undergo strenuous sensory evaluation and laboratory analysis before it is released to the public to be certi ed to taste and quality by a judging panel from the Consortium.

Once approved these rare vinegars earn the privilege of being bottled in unique 100 ml. bottles characteristic of their respective regions; the Modenese use the distinctive ask shaped bottle created by Giorgetto Giugiaro of Ferrari design fame.

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Bottling Balsamic in Modena

Bottling Balsamic in Reggio Emilia If the product is from Reggio Emilia it is bottled in an upside-down bellshaped ask.

Reggio Emilia designates the di erent ages of their balsamic (Aceto Balsamico Tradizionale di Reggio Emilia) by label color.

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A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label designates the vinegar has aged for 25 years or more.

Modena uses a di erent system to indicate the age of its balsamic vinegars (Aceto Balsamico Tradizionale di Modena).

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A white cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio (extra old) shows the vinegar has aged for 25 years or more.

Protected Geographical Indication •

Quality producers use the same designated grapes of geographical origin with traditional methods of barrel aging but for a less lengthy period of time (3-5-7 years) resulting in excellent balsamic vinegars made by tradizionale producers looking to provide a similar product at a more accessible price point.

Note that the word "aged" can appear on an IGP balsamic label if the product has matured in wood barrels for more than three years. Quality IGP balsamic vinegars of Modena and Reggio belie their age and modest price being generally less expensive than their DOP counterparts. However aged, IGP balsamics (less acidic, viscous with more concentrated must and more time in the barrels) can still be expensive. Bright and energetic IGPers still have a depth and balsamic personality that make them very sought after and preferred because they are thought by some to be more versatile and multitasking in the kitchen.

The addition of small amount of wine vinegar in an IGP balsamico may be used to balance the acidity. This is not a balsamic deal breaker. It is not unconventional nor untraditional. There are various family recipes dating back to the1600s for Balsamic Vinegar that list the mixing of red wine or red wine vinegar with a “traditional” pure balsamico. fi

IGP

Balsamic vinegar with IGP (PGI) protected geographical certi cation, although less strict still ensures a product with historical culinary signi cance and there are many very good balsamics made outside of Consortium restrictions.

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Etiam Sit Amet Est

Distinguishing Traditional Balsamic Vinegar from Mass Produced Vinegar Over the centuries the legend and demand for balsamico has grown. Everyone wanted a taste of the Ducal Balsamic of Renaissance Modena but traditional balsamico by its very nature could not be rushed and by its standards of production very expensive.

Big food companies responded to the demand for balsamic by adding thickeners and caramel colorants to mimic the look and texture of a traditionally aged balsamic. Labeling became lax and confusing. For a bottle to be labeled “from Modena” only one step in the process had to be performed in Modena and it may only be the bottling. Most people had never tasted the real thing and so did not know what they were missing or what they they were paying for. Some of these vinegars may claim to have been made in Italy, but without a DOP or IGP stamp, the ingredients could come from anywhere and processed far away.

The term itself (“aceto balsamico”) is unregulated and often used indiscriminately and therefore misunderstood. Grocery store imitations are far more common than the true balsamic vinegars of Modena and Reggio Emilia.

No IGP or DOP designation? Then there are no guarantees to the method used, the area of production and aging time.

Time and patience are needed to make a traditional balsamic of quality. Demand is high, supplies are limited. Even though it lasts forever and you only need a drop to enhance and elevate a dish to a higher plane of gustatory excitement, the cost of a DOP tradizionale aceto balsamico can be daunting.

Condimento grade balsamic vinegar refers to all balsamic vinegars that don’t meet the DOP or IGP standards. Meaning it is the least tightly controlled. Since the origin and production process isn’t guaranteed by the label, you’ll get a very wide range of quality. It may be made with the same grape must and in a batterie as is balsamic vinegar DOP and IGP but has not met the standards of the Consortium or the geographical designation. For this reason they are typically less expensive. Some condimento grade balsamic vinegars might be excellent and some might be wine vinegar with food coloring masquerading as Italian balsamic.

Because the title "condimento" is not a protected designation the term can be found on lower grade vinegar and balsamic-like products as well. The most important thing to check when buying a balsamic vinegar is the ingredient list. Grape must should be the prime ingredient. Condimento grade and IGP balsamics may contain a little wine vinegar to balance the acidity, but if wine vinegar is the rst ingredient, you're looking at generic vinegar sweetened with balsamic must, not balsamic must balanced with a little vinegar. Check the ingredient list for additives that mimic the texture, avor and color of a real balsamico.

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Secondly, know your producer and local distributor. If your balsamic source has a connection to tradizionale balsamico producers in Italy making small batch balsamic this is a very good thing.

Tradizionale balsamico producers generally o er a line of vinegars.Their passion and commitment to providing the “ducal” vinegars of Modena and Reggio allows aceto balsamico to be produced in volumes su cient and a di erent levels of production to meet demand for everyone’s enjoyment. fi

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Condimento Grade Balsamic

Best of Balsamic When looking for a balsamic of quality look for the following based on how you will be using it. As an ingredient or a tasting enhancement?

Then decide what you are willing to spend.

• Tradizionale (“traditional”) balsamic vinegar of Modena, made in Modena (Aceto Tradizionale di Modena) DOP • Tradizionale (“traditional”) balsamic vinegar of Reggio Emilia, made in Reggio Emilia (Aceto Tradizionale di Reggio Emilia) DOP • Balsamic vinegar of Modena (Aceto Balsamico di Modena) made in either Modena or Reggio Emilia IGP • Condimento Grade Balsamic vinegar

Commercial Grade balsamic vinegar

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Commercial grade balsamic vinegars are mass produced and aged for a minimum amount of time, if at all. Often found on grocery shelves, these vinegars are made from wine vinegar and often have caramel coloring, thickeners and avor added to mimic a true balsamic. Commercial grade balsamic vinegars may be labeled as "Balsamic Vinegar of Modena" if they are, in fact, produced in that region but they are not recognized nor guaranteed as to authenticity according to Consortium standards.

What is Saba?

Saba also known as vincotto is the twice removed

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cousin of balsamico. It is the unaged sweet syrup from grape must also popular since Roman times. Slow cooked until it thickens, saba approximates the consistency of a true balsamico but because it doesn’t go through the fermentation process it has a rounder, sweeter avor than a balsamico. The word “saba” comes from the Latin word “sàpor” meaning taste.

Historically saba was used as a sugar substitute. As a sweet condiment, it still is used on fruit (strawberries pair very well), ice cream and other desserts, as a glaze on red meat, chicken, or sh (salmon). Not nearly as complex as genuine balsamico it makes a good drizzle on a parmigiano cheese or a creamy panna cotta. With a molasses like texture it is often used as a glaze for vegetables, meats or poultry.

Store and Pour Traditional balsamic vinegar rarely spoils and will keep indefinitely if stored properly. On June 28, 1995, the Consortium opened a bottle of “Balsamico brusco”, dated 1785. It was declared to be in “a perfect state of conservation and intensely aromatic.”

Balsamico should be stored in a cool, dark place away from direct sunlight to best preserve the complexity of its flavors. Do not refrigerate. Cold can alter the flavor. Although the color may darken slightly and solids may precipitate out, this is normal and does not indicate spoilage.

The Benefits of Balsamico The distinctive bold and complex avors of balsamico enhance and compliment a variety of foods but did you know there are hidden health bene ts that support the belief that aceto balsamico is a healing elixir as once described in ancient times. As reported in a Medscape general medicine review, epidemiological studies and clinical trials support the bene ts of aceto balsamico in the following ways.

• as an antioxidant to maintain or lower cholesterol levels • for digestive health and weight loss; some research suggests it can also work as an appetite suppressant and contains strains of probiotic bacteria • can help can help to regulate blood glucose levels • contains polyphenols that can improve circulation and stabilize blood pressure

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• phytonutrients neutralize free radicals and stop them from causing oxidative stress in the body, including the skin, helping to treat in ammatory conditions and prevent premature aging

Culinary Balsamic Balsamico doesn’t just complement foods; it elevates them to a higher plane of gustatory excitement.

Density, clarity, color, smell and taste are the benchmarks of a quality balsamic vinegar. Syrupy, dark brown yet clear and bright, strong but sweet, tart with a persistent aroma that transports you to the aging barrels of the acetaia in Modena and Reggio. Quality balsamics have added notes of a fruity sweetness, bright acidity and a lush, syrupy texture and avor.

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Aceto Balsamico Tradizionale DOP is used as a nishing element. Aceto Balsamico of Modena or Reggio has a milder avor and recommended for most other recipes.

On cooked foods balsamic should be added just before removing food from the heat so that there is enough time to avor the dish but avoid losing the avor and “bouquet” of the vinegar.

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When the dish is to be “dressed” with balsamic vinegar, once the food is on the serving platter, add the vinegar immediately before serving pouring the vinegar onto the serving dishes and then adding the food; or drizzling the vinegar evenly over the food on the serving dish.

All referenced oils and vinegars are available at www.cosituttimarketplace.com

Bravo Balsamico

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Here are a few suggestions on how to enjoy the forward yet subtle avor and aroma of true Aceto Balsamico.

Balsamic Beef Crostini with Herbed Cheese and Arugula Marinate 1/2 lb thin cut steak for at least 1 hour in • 1/2 c extra virgin olive oil • 1/3 c aged balsamic vinegar • 2 T Worcestershire sauce • 2 cloves of fresh minced garlic • coarse sea salt and coarsely ground pepper

The Bufala Negra • • • • • •

1 oz. aged balsamic vinegar 1 oz. simple syrup 1½ oz. Bourbon 4 Basil leaves 1 tsp turbinado sugar 2 oz. ginger beer

Creator: Jerry Slater

Combine balsamic and simple syrup in a saucepan over medium-high heat. Bring just to a boil, reduce heat to medium-low and let simmer for one minute, stirring occasionally. Remove from heat and let cool completely.

Gently muddle ½ oz of balsamic syrup, basil leaves, and sugar in the bottom of a cocktail shaker. Add bourbon and ice and shake vigorously to combine. Strain into a lowball glass with ice and top with ginger beer.

Spicy Arancia Balsamic Shrimp Cocktail In a 4 qt sauce pan combine 1 c of dry white wine, 3 T Old Bay Seasoning, a sprinkle of coarse sea salt and 1 1/2 lbs deveined shrimp.

Poach shrimp on low heat for 2-3 minutes.

Remove from pan, cool to room temperature and refrigerate.

In a food processor, make a tomato-orange sauce with the following ingredients • 4 large navel orange segments coarsely chopped with 1/4 c reserved juice - hold several segments for garnish • 1 28-oz can San Marzano tomatoes drained and diced • 2 T spicy tomato ketchup • 1 t granulated sugar • 1 T coriander seeds, toasted and crushed • 2 t minced canned chipotle in adobo • dash of coarse sea salt

To Serve In a 4-quart saucepan, heat 2 T unsalted butter over medium-high heat until butter foams.

Add 1/2 c nely chopped sweet onion and cook until golden brown, about 3 minutes. Add the tomato-orange mixture and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes to blend the avors. Cool to room temperature. Add 2 T (or more) prepared horseradish and refrigerate until cold, at least 2 hours.

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Peel the shrimp, leaving the tails intact. Generously drizzle saba down the inside of 4 glasses with a broad shallow bowl. Divide the sauce among the glasses. Garnish with the reserved chopped orange segments, place 4 to 5 shrimp around the rim of each glass, and serve.

Caprese Aperitivo Arrange on a mini skewer per serving.

• 1 fresh bu alo mozzarella mini ball • 1 fresh basil leaf • 1 cherry tomato

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Place over a small glass lled with a 2 T extra virgin olive oil to 1 T aged balsamic vinegar seasoned with coarse sea salt.

Whipped Ricotta crostini with balsamic Bing Cherries

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• 8 oz ripe bing cherries • 8 oz fresh ricotta • zest of 1/4 lemon • 2 tsp aged balsamic vinegar • 1 small bunch basil, nely chopped • 4 slices of ciabatta bread • 1 tsp extra virgin olive oil • coarse sea salt and coarse ground black pepper

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To Serve Brush each side of the bread with extra virgin olive oil and place on a hot griddle pan until toasted on each side.

Cut the cherries in half and remove the stones and stalks. Add to a bowl with the balsamic vinegar and a pinch of salt and pepper. Toss to combine and set aside.

Add the ricotta to a food processor with the lemon zest and a pinch of salt and pepper. Blend for a couple seconds until smooth and creamy.

Spread the toast generously with whipped ricotta and top with cherries and nely chopped basil.

Balsamic Peppered Fig jam • 5 cups of gs, preferably Black Mission or Kadota, stems removed and coarsely chopped • 1-1/2 cups turbinado sugar • 1/2 cup aged balsamic vinegar • 1/2 cup water • 1 teaspoon black peppercorns, tied into a sachet • 3 T fresh lemon juice Bring the gs and water to a boil in a large nonreactive pot. Reduce heat and simmer 5 minutes to soften the fruit breaking fruit up with a wooden spoon to crush gs and break up the skins. Add sugar, balsamic vinegar, lemon juice and peppercorn sachet and return to a boil.

Reduce heat and simmer, stirring frequently, until thick and jammy but not dry, about 20 minutes.

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Remove the sachet and spoon the jam into a jar or other storage container, cover, and let cool to room temperature and refrigerate.

Honey Balsamic Roasted Carrots Heat the oven to 375°F. Place 1 lb of carrots in a roasting pan. In a small bowl, whisk together 4 T extra virgin olive oil, 1 T honey, and 3 t aged balsamic vinegar.

Pour over the carrots. Season with 1/2 teaspoon coarse sea salt and a generous grinding of black pepper. Toss gently to combine. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and caramelized. Add 2 T pine nuts and roast for another 5 minutes.

Transfer to a serving dish and sprinkle a few more drops of balsamic on top with additional sea salt. Garnish with sprigs of fresh thyme.

Balsamic brussel sprouts • • • • • •

12 oz Brussel sprouts cleaned 2 tbsp extra virgin olive oil 4 oz diced pancetta 1 tsp coarse sea salt 1/2 tsp coarse ground black pepper 1 cup aged balsamic vinegar

Chop Brussel sprouts into bite size pieces for roasting. Preheat oven to 375 degrees (F). Spread Brussel sprouts and diced pancetta on baking sheet in a single layer.

Toss with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until they start to caramelize. Heat balsamic vinegar in a small sauce pan while sprouts are roasting. Carefully bring to a simmer and allow to cook until the liquid is reduced by roughly half. Remove Brussel sprouts from oven, and toss with balsamic reduction. Roast for additional 2-3 minutes. Serve hot.

Caramelized Chard and Onion Tart with Balsamic reduction Tart Dough

1 1/2 sticks of cold butter, cut into pea-sized pieces 1 cup of all purpose our pinch of salt 3 to 4 Tablespoons of water Put everything in food processor and pulse until it looks like nely grated cheese. Add half of the water and pulse again. The mixture should start to come together. If the dough seems dry, add the rest of the water. Wrap in plastic wrap and refrigerate for 1 hour.

Remove dough and let stand 10 minutes before rolling to about 1/8 inches thick. Lay dough in lightly greased 9 inch pie pan. There should be 1/2 inch of dough hanging over the edge. Fold dough underneath itself and pinch or crimp into desired shape.

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Poke holes all over the dough with fork and bake in oven at 425 degrees (F) for 10-15 minutes.

Caramelized Onions & Sautéed Swiss Chard Slice 4 large onions and put in skillet with 2 Tablespoon of extra virgin olive oil. Cook on low until onions start to caramelize - about 30 minutes. Add a little water if the onions start to stick to the pan. Remove onions from skillet and sauté 4 rough chopped Swiss Chard leaves (washed with stalks removed) until wilted.

Balsamic Reduction Put 1/2 cup aged balsamic vinegar and 1 tablespoon of sugar in a pot on medium to medium high heat and reduce by half.

Assembling: Put onion/chard mixture in prepared pie crust and spread mixture evenly over crust.

Scatter dollops of herbed goat cheese over onion/chard mixture. Put into oven on 375 degrees (F) until cheese starts to melt and lightly brown. Cut slice and drizzle with balsamic reduction.

A simple tasting We’re ending with a simple tasting of balsamico serving it with its favorite partner, Parmigiano Reggiano cheese.

With a small knife break the cheese into bite-size chunks and transfer to a plate.

Drizzle cheese evenly with a few drops of aged balsamic vinegar and serve.