Denissimo Dark Balsamic Vinegar

Our Denissimo Dark Balsamic Vinegar is the pinnacle of traditional balsamic craftsmanship. Crafted in Modena, Italy from Trebbiano grape must, it is slowly caramelized and cooked down, then aged for up to 25 years in a series of wooden casks. During this aging process, the vinegar touches mulberry, ash, oak, juniper and cherry woods, developing a complex depth and velvety texture. A small amount of Italian red wine vinegar is added to introduce probiotic fermentation, but the final product contains less than 1 percent wine vinegar. The result is a rich, syrupy balsamic with notes of raisin, dried cherry, fig, malt and dark chocolate. With its 1.36 density and luscious sweetness, Denissimo transforms simple dishes into gourmet experiences.

Flavor Profile

How to Use It

• Finishing Sauce – Drizzle over grilled steak, roast pork or duck to add sweetness and complexity; it also enhances roasted vegetables or grilled fruit.
• Salads & Appetizers – Use in place of traditional balsamic for caprese salads, bruschetta or avocado toast. Just a few drops elevate cheeses, charcuterie or crispy flatbread.
• Marinades & Glazes – Combine with olive oil, garlic and herbs to marinate meats; reduce in a pan to create a thick glaze for lamb or pork tenderloin.
• Sweet Treats – Drizzle over fresh berries, figs or vanilla gelato; the syrupy sweetness pairs beautifully with dark chocolate and even cheesecake.
• Cocktails & Mocktails – Add a spoonful to bourbon or rum cocktails for depth, or mix into sparkling water with citrus for a sophisticated mocktail.

Perfect Pairings

Denissimo pairs well with robust olive oils like Tuscan herb or garlic, as well as spicy oils like Baklouti Green Chili. It complements creamy cheeses (gorgonzola, brie), roasted meats (steak, lamb, pork tenderloin) and sweet desserts (dark chocolate, panna cotta). Use it with aged Parmesan or drizzled over strawberries to create a classic Italian treat.

FAQs

1. What makes Denissimo different from regular balsamic?
Denissimo is made from 100 percent Trebbiano grape must, cooked down and aged for up to 25 years in multiple wooden casks. Unlike commercial balsamic, it contains less than 1 percent wine vinegar and no caramel color or thickeners, resulting in a thicker, more concentrated flavor.

2. How should I store it?
Keep your bottle sealed and store in a cool, dark place away from heat or sunlight. Refrigeration is not necessary. Because it’s a dense balsamic, it has a very long shelf life; use within 2–3 years for best flavor.

3. What about the nutrition?
Each tablespoon (15 mL) contains roughly 50 calories, 0 g fat, 5 mg sodium and 12 g carbohydrates (all from natural fruit sugars). It is free from cholesterol, trans fats and gluten.

Recipes to Inspire You

• Steak & Fontina Panini with Spicy Chimichurri Sauce – Fajita skirt steak and fontina cheese are pressed between sourdough slices, then drizzled with a chimichurri sauce of parsley, cilantro, oregano, red pepper flakes, lime juice, garlic and a generous splash of Denissimo balsamic. Get the recipe.
• Beef Bourguignon – A hearty stew of beef, onions, carrots, mushrooms and pearl onions simmered in red wine and beef broth with tomato paste and a few tablespoons of Denissimo balsamic for sweet, velvety depth. See how to make it.
• Mediterranean Avocado Toast – Toasted whole grain bread topped with mashed avocado, cherry tomatoes, feta and herbs, finished with a drizzle of Denissimo balsamic for a tangy-sweet touch. Read the recipe.

Explore these recipes to discover how Denissimo Dark Balsamic elevates everyday dishes with its velvety texture and rich flavors.