Balsamic Glaze Is a Flavor Bomb

Arrezzio Balsamic Glaze comes from Italy.

I came upon this balsamic glaze a few years ago while eating an eggplant dish at Giovanni’s in Clayton (since closed). When I inquired about the tasty topping, my server returned with a note from the chef that read: Arrezzio Balsamic Glaze. I looked for the condiment all over St. Louis and finally ordered it from Amazon.

I have since read that this particular brand is only sold to food services and restaurants—though I intend to check Walmart to make sure

Vinegar v. Glaze

So what the difference? The glaze comes from simmering balsamic vinegar and brown sugar until the sugar dissolves. The taste becomes sweet, sour, and fruity.

The syrupy condiment has become my go-to ingredient for such vegetables as eggplant and Brussels sprouts. You can also drizzle the glaze over meats, fish, and poultry—grilled or roasted. Serve with goat cheese or baked brie. The handy sauce also amplifies strawberries, prosciutto wrapped figs, cheese cake, pound cake, ice cream, and pears.

Stir into Brussels sprouts or cooked vegetables.

Restaurants Drizzle on More Flavor

When you can find so much flavor in a bottle, it’s good to keep around, as chefs often do to add more punch to a dish. It doesn’t take much as you can see in the photos below.