These days, premium ingredients like caviar and foie gras are mere clicks away from your doorstep. Yet how can one tell that they’re getting their money’s worth? The Peak enlists industry experts for advice on how to identify the best-quality ingredients.
05 Balsamic Vinegar
For balsamic vinegar enthusiasts, location names such as Modena and Reggio Emilia may ring a bell. Credited as the place of origin, they are known for producing top quality vinegars with dark brown hues and intense flavours.
The ideal balsamic vinegar should be bittersweet, slightly sour with a delicate aroma and a woody overtone, chef Marco says. Like wine, it becomes finer with age as it turns sweeter, more concentrated and viscous.
