Crema di Balsamico is a glaze or a syrup used by chefs to decorate dishes and create fanciful preparations. This is not a balsamic vinegar reduction and it is not intended to be used in salads, nor any other way that one would use traditional balsamic vinegar.
The process starts with freshly pressed mosto (must) obtained from crushing Lambrusco and Trebbiano grapes. The must is brought to a boil in a large open copper vat and reduced for 36 hours until it becomes a shiny brown, thick syrup with a rich caramel flavor. Once cooled, the mosto is carefully blended with 12-year-old balsamic vinegar to add depth and acidity.
This viscous glaze is the perfect partner to decorate dishes, desserts, and confections using a pipette or squeeze bottle. It can also be brushed onto and around grilled meats.