Vinegar is an essential product that can be used to marinate meat, improve the taste of many traditional dishes, create delicious rice for sushi and rolls, preserve the color of beets for borscht or salad, and decorate salads and other dishes. A wide variety of vinegars are on sale, many of which are very useful for our health: apple and rice, wine and balsamic. Each plays its own special role in cooking and is capable of so much in the hands of an experienced hostess.

Mostly vinegars are used to create dressings. For example, rice vinegar is becoming an important ingredient in oriental cuisine. We most often use it for cooking rice. Wine white, pink and red vinegars are an attribute of Italian cuisine. They are used in salad dressings (dressings), marinades and other dishes. Balsamic vinegar, which has long become a real legend in the world of cooking, is used both to add to salads, meat and fish dishes, and often acts as a decorator. Balsamic-based toppings, that is, surface sauces, ideally decorate vegetable and fruit salads, pieces of meat, cheese, and berry desserts.

The production of high quality balsamic vinegar requires long and painstaking work and must be used judiciously, in accordance with the more or less strong flavor that you intend to impart to your dishes.

According to the basic rules, which are the legacy of ancient culinary traditions, balsamic vinegar should be one of the last ingredients of the recipe and its amount should not exceed one spoon per person.

Balsamic vinegar is widely used in cooking, but the right individual choice for each dish is especially important. Dishes are seasoned with young balsamic vinegar as part of a marinade or during cooking, and more aged ones are seasoned with ready-made dishes, salads, snacks, baked meat, grilled meat or fish, etc., and they are also seasoned with cheese, strawberries, ice cream, foie group