The name of my favorite condiment comes from the Latin acetum, which in turn comes from the adjective acer, meaning sour. Fermentation of ethanol produces acetic acid, which gives vinegar its characteristic flavor.
The vinegar most commonly used in Italy is aceto di vino, which is important both as an ingredient and as a preserving medium: pickled vegetables are called sottaceti.
Aceto balsamico, a product typical of Modena and Reggio Emilia, is made with must and is aged in wood casks.
My mother uses home-made vinegar from wine-making friends or relatives. It is so strong that you only need a splash. Failure to control the dosing hand will result in an inedible dish.
Click on the button to hear me pronounce the Italian words mentioned in the post:
or launch the aceto audio file [mp3].
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Balsamic vinegar…my favorite~i have been desparate enough to actually fly to one of my favorite spots in Italy to pack my suitcase full of the stuff….music to my ears and lovely words….
Ahhh! Aceto. I remember once using too much balsamic vinegar. My dish was ruined. I still remember that bitter taste….
Paz
Indeed, there is such a thing as too much vinegar in a dish and it is not easy to correct. Deborah Madison in her Vegetarian Cooking for Everyone has a recipe for roasted onions with rosemary and balsamic vinegar that I like a lot.