Balsamic Cream

Balsamic vinegar-based creams have relatively recently been added to the culinary arsenal of both amateur and professional cooks. In fact, however, they are an evolution of a technique that has been used in kitchens since time immemorial, based on the condensation of balsamic vinegar to create a thick, sweet ‘sauce’, while in their modern form they are produced by various methods. PAN Zafiropoulos concentrates grape must by heating, as they used to do with petimezi, and adds fine balsamic vinegar PAN. This creates a product with natural sweetness, which does not need added sugar, and stands out for its volume and depth of flavour.