Aceto balsamico is an Italian phrase translateable into English as balsamic vinegar. The noun aceto means "vinegar." The adjective balsamico means "balsam-like," like balsam," "similar to balsam."
Balsam is the name of a tree scientifically called Populus balsamifera. The first word, the noun populus, references the tree's identity as one of the world's poplars. The second word, the adjective balsamifera, refers to the tree as "balm bearing."
 balsam poplar (Populus balsamifera) leaves |
Balm is a healing compound. It is intended to give relief to painful, sore muscles.
It may be made from the gum of the balsam poplar, a tree native to North America. Or it may be processed from the gum of the myrrh-related trees in the genus Commiphora, native to Africa and Asia.
 aromatic incense from resin of myrrh ... |
In terms of balsamic vinegar, the reference is to the healing properties of the myrrh tree relatives. Historically, the inhabitants of the Italian peninsula number among those at the forefront of culinary achievements. Italians therefore were acquainted with the medicinal values of balm and its source in trees native to the African and Asian continents. They were aware of the similarly soothing effects of vinegar on food in need of a fresh, healthy, tart taste.
 traditional balsamic vinegar of Moden... |
 screen by Mimmo Paladino (born Dec 18, 1948) hid scaffolds during renovations Dec 2007-Sept 2011 to Modena's famed belltower |
The term balsamic vinegar is used to refer to the special vinegar of the Italian peninsular cities of Modena and Reggio Emilia.
Modena exists as a city and as a municipality. It is called Mòdna in the Modenese dialect of modern Italian. It is thought to trace its etymological origins back to the ancient Latin name Mutina and the even more ancient Etruscan name Muoina.
Modena is found in the southern Po River Valley. It is located in the northern Italian region of Emilia-Romagna. Within that region, it is situated in the province of Modena.
The ancient city historically is famous for ancient artifacts from its occupation by Villanovans (Villanoviani) from Eastern Europe, Ligurians (Liguri) from Western Europe, Etruscans (Etruschi) possibly from the Near East, Gaulish Boii (Celti Boi) from Central Europe, and Romans (Romani). It is also known for its belltower (Torre della Ghirlandina), cathedral (Duomo di Modena), and town hall (Piazza Grande), all of which are UNESCO World Heritage Sites. Additionally, it is recognized as a leading Italian center of car manufacturing and culinary production.
Reggio Emilia also is a city and municipality in northern Italy. It properly is called Reggio nell’Emilia. It too is found in the Italian region called Emilia-Romagna. Within that region, it is located in the province of Reggio Emilia.
The ancient town is famous as the location at which the Tricolore (“three colors”) was adopted as Italy’s national flag. It also is known for its many churches (chiese) and palaces (palazzi). Additionally, it is renowned worldwide for the production of Lambrusco wines (vini di lambrusco) and of Parmigiano-Reggiano cheese (formaggio Parmigiano-Reggiano). The latter cheese often may be referred to as Parmesan cheese in the United States of America.
 Sala del tricolore ("Tricolore's room") |
3 tablespoons balsamic vinegar
3 tablespoons light brown sugar
3 cups sliced fresh strawberries
1 cup blackberries
1 cup blueberries
1 pint of vanilla bean ice cream
1. Combine vinegar and brown sugar in a small saucepan.
2. Meanwhile, combine vinegar and sugar in a small pan and bring to a boil, about 2 to 3 minutes.
3. Place strawberry slices, blackberries, and blueberries (optional) into a large bowl for serving.
 balsamic blackberries and strawberries |
This recipe accommodates great variety. My favorite fruits for balsamic glaze are blackberries and strawberries. But equally delicious are such fresh fruits as apples, bananas, blueberries, figs, melons, oranges, pears, plums, raspberries, and watermelons. Different fruits may be paired together in varying proportions or a single fruit may be highlighted.
Additionally, for an interesting spike in flavor, I occasionally add coarse, freshly ground black pepper, which has a light nuance in the sweet glaze, or fresh minced thyme leaves, which impart a lemony aroma and taste.
 balsamic compote of blueberries and raspberries with panna cotta |
Furthermore, balsamic glazed fruits may be incorporated into luscious jams. Or they may be integrated as a topping for panna cotta (Italian: panna, "cream" + cotta, "cooked").
Perhaps the most beloved of spinoff applications of balsamic glazed fruits indeed is the latter, Italy's cooked creamy dessert. The exquisite dessert called panna cotta results from the simmering of cream, gelatin, milk, and sugar. It will react eagerly to the incorporation of fruit. It will respond most enthusiastically to fruits that benefit from prior balsamic glazing.
 splendid trio of balsamic glaze, ice cream, and strawberries |
My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet.
My special thanks also to Teresa Giudice for generously sharing culinary treasures and family anecdotes in her beautiful cookbook, Skinny Italian.
My recipe is a variation of a popular dessert shared by Teresa Giudice, "Fresh Fruit with Beautiful Balsamic Glaze," on page 231 of her excellent Italian cook book, Skinny Italian.
 vanilla bean ice: black specklings are flavorless seeds, telltale markers confirming that ice cream is natural vanilla |
balsam poplar (Populus balsamifera) leaves: Lynden Gerdes/Northeast wetland flora (1995), Public Domain, via USDA NRCS PLANTS Database @ https://plants.usda.gov/home/plantProfile?symbol=POBA2
aromatic incense from resin of myrrh plant (Commiphora sp.): Nina Aldin Thune (Nina-no), CC BYSA 2.5, via Wikimedia Commons @ http://commons.wikimedia.org/wiki/File:Myrrha_substance.jpg
traditional balsamic vinegar of Modena aged at least 25 years: Balsamico1, Public Domain, via Wikimedia Commons @ http://commons.wikimedia.org/wiki/File:48_aceto_25_a_e_vecch.jpg
screen by Mimmo Paladino (born Dec 18, 1948) hid scaffolds during renovations Dec 2007-Sept 2011 to Modena's famed belltower: Piffy62, CC BY-SA 4.0, via Wikimedia Commons @ https://en.wikipedia.org/wiki/File:Ghirlandina_vestita.jpg
Sala del tricolore ("Tricolore's room"): Paolo da Reggio, CC BY-SA 3.0, via Wikimedia Commons @ https://en.wikipedia.org/wiki/File:Sala_tricolore_reggio.jpg
balsamic strawberries: Ketzirah Lesser & Art Drauglis (Ketzirah & Art and Art), CC BY-SA 2.0, via Flickr @ https://www.flickr.com/photos/wiredwitch/3635795483/
balsamic blackberries and strawberries: Gail (thepinkpeppercorn), CC BY 2.0, via Flickr @ https://www.flickr.com/photos/gail_thepinkpeppercorn/4360756143/
balsamic compote of blueberries and raspberries with panna cotta: stu_spivack, CC BY-SA 2.0, via Flickr @ https://www.flickr.com/photos/stuart_spivack/279594160/
splendid trio of balsamic glaze, ice cream, and strawberries: Jonny Hunter (jonny.hunter), CC BY 2.0, via Flickr @ http://www.flickr.com/photos/jonnyhunter/524989958/
vanilla bean ice: black specklings are flavorless seeds, telltale markers confirming that ice cream is natural vanilla: a.pasquier, CC BY SA 2.0, via Flickr @ https://www.flickr.com/photos/projector/3086700978/
minced fresh variegated lemon thyme leaves (Thymus x citriodorus) offer lemony contrast to balsamic vinegar: Forest & Kim Starr, CC BY 3.0, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Starr_070906-8846_Thymus_citriodorus.jpg
DePalma, Gina. Dolce Italiano: Desserts from the Babbo Kitchen. New York: W. W. Norton & Company, 2007.
Elbert, Virginie Fowler and George A. Dolci: The Fabulous Desserts of Italy. New York: Simon and Schuster, 1987.
Giudice, Teresa, with Heather Maclean. Skinny Italian. New York: Hyperion, 2010.
Massa-Langlois, Grace. Grace's Sweet Life: Homemade Desserts from Cannoli, Tiramisu and Panna Cotta to Torte, Pizzelle and Struffoli. Berkeley CA: Ulysses Press, 2012.
Scicolone, Michele. La Dolce Vita: Enjoy Life's Sweet Pleasures with 170 Recipes for Biscotti, Torte, Crostate, Gelati, and Other Italian Desserts. New York: William Morrow and Co., 1993.
Segan, Francine. Dolci: Italy's Sweets. New York: Stewart, Tabori & Chang, 2011.
 minced fresh variegated lemon thyme leaves (Thymus x citriodorus) offer lemony contrast to balsamic vinegar |
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