Balsamico is unique to the region of Modena, Italy. Whilst there, we had the opportunity to visit Leonardi Balsamic Vinegar farm who have traditionally produced balsamico for the past four generations. We eagerly participated in a tour of the farm, tasting a variety of balsamic vinegar, and concluding the tour with a tasting plate of the local Parmigiano Reggiano cheese drizzled with an aged housemade balsamico.
Balsamic Vinegar is a universal culinary ingredient and a paradise for our taste buds. There are so many different ways to enjoy this rich condiment.
This recipe for Parmigiano Reggiano cheese and Balsamic Vinegar, combines the saltiness of the cheese with the sweetness of the aged vinegar, resulting in a creamy, tangy party in your mouth!
- Time: 5 minutes
- Difficulty: Easy
- Course: Appetizers
- Serves: 4
7 oz Parmigiano Reggiano cheese, roughly chopped into bite-sized pieces
4 teaspoons Traditional Balsamic Vinegar of Modena (I used the Leonardi 30-year-old vinegar)
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