Ariston Balsamic Glaze

Balsamic already reduced down to a syrup, so you get the thick sweet-sour drizzle without standing over a pan for twenty minutes. It clings rather than runs, which is the entire point.

How to use it

• Caprese and tomatoes — the classic zigzag over mozzarella and basil
• Roast vegetables — over brussels sprouts, carrots, squash
• Grilled meats — finish steak or chicken off the heat
• Plating — the reason restaurant plates have that dark stripe

Choose your glaze

• Balsamic of Modena — the traditional dark glaze; sweet, tangy, deeply savoury
• White Balsamic — same syrupy texture without the dark colour, for pale dishes and fish

The details

• Ready to use — no reduction needed
• Imported by Ariston Specialties, Bloomfield, Connecticut