4 Top Italian Chefs Reveal Surprising Tips for Using Balsamic Vinegar!

Previously, balsamic vinegar reminded me of the unpleasant scent of a sweaty sock. The thought of it drenching my Caprese salads or veggies in a restaurant filled me with dread. That changed after a visit to Modena, a city in northern Italy famed for its Ferrari factory and as the birthplace of balsamic vinegar. As someone curious about how things are made and without a Ferrari to get me a factory tour, I opted to explore the world of balsamic vinegar instead.

It didn’t take long to realize that the Balsamic Vinegar of Modena PGI is truly unique. “PGI” here stands for “Protected Geographical Indication,” a label that assures the product’s flavor is closely tied to its geographic origin. This vinegar turned out to be nothing like I had known; it was viscous and had a complex, tangy sweetness reminiscent of Port wine. By the time the tour concluded, I was savoring it straight from a spoon and brought back as much as my luggage could hold. Once home, it hit me—I didn’t really know how to incorporate this delightful condiment into my meals. This led me to seek advice from local culinary experts.

Owning a Ferrari might be out of reach, but mastering the art of using balsamic vinegar isn’t!

Culinary Masters’ Insights

• Anna Iazzetta: Culinary instructor at 0059 Food Lab, a cooking school in Modena, Italy
• Emilio Barbieri: Chef at Strada Facendo in Modena, Italy
• Luca Marchini: Chef at Trattoria Pomposa and Pizzeria tRe in Pomposa, both in Modena, Italy
• Nicola Olivieri: Pastry chef and owner of Olivieri 1882 in Veneto, Italy

Optimal Ways to Utilize Balsamic Vinegar

The consensus among culinary experts is clear: It’s essential to have at least two types of Aceto Balsamico di Modena in your pantry for different uses. One should be a lighter everyday type for salads, reductions, and even cocktails, while the other should be a thicker, aged variety perfect for drizzling over roasted meats, fresh pasta, and even ice cream. Although most of us might just keep one versatile balsamic in our kitchens, (let’s keep that between us and not the Italians).

Chef Barbieri enjoys using Balsamic Vinegar of Modena PGI on both raw and cooked vegetables and on meats like roast beef. Having experienced balsamic-infused roasted veggies at his restaurant, I can vouch for their deliciousness.

“You can also enhance mayonnaise by adding a few drops of this vinegar,” he suggests. For aged balsamic, he recommends it with risotto served with aged Parmigiano Reggiano, carpaccio, vanilla ice cream, or fresh strawberries.

Chef Anna Iazzetta from the cooking school uses balsamic to add a unique sweet-sour note to sauces or reductions, particularly with scallops. Like Barbieri, she reserves her finest aged balsamic for dishes like risotto or even to enhance lemon gelato with a hint of licorice. This idea was a revelation—why hadn’t I thought of that before?!

Chef Luca Marchini from Pizzeria tRe in Pomposa finds that Balsamic Vinegar of Modena goes beautifully on pizza. “We have a special pizza with a Parmigiano Reggiano bechamel,” he shares. Marchini also likes to caramelize onions in balsamic for pairing with fish.

Pastry chef Nicola Olivieri incorporates balsamic vinegar into his panettone recipes. “The mild acidity and aromatic depth of the balsamic perfectly complements the richness and sweetness of the dough, creating a taste that’s quintessentially Italian: elegant, harmonious, and full of character,” he explains.

While I may not attempt baking a panettone myself, Iazzetta’s suggestion to pair lemon gelato with balsamic vinegar is on my to-try list. I’ll also be using it more frequently for drizzling over risotto and caramelizing onions. Looks like I’ll be needing more vinegar soon!