Sicilian Lemon Balsamic

Sicilian Lemon Balsamic by Greenomic Delikatessen

Sicilian Lemon Balsamic by Greenomic Delikatessen is a light Italian balsamic vinegar made from cooked grape must, wine vinegar, and lemon juice. In addition to acetic acid, it contains a second, fruity acidity, making it the perfect companion for fish and seafood.

Sicilian Lemon Balsamic is a citrus-fresh balsamic vinegar that Greenomic Delikatessen matures in an Italian acetaia. The 250-milliliter bottle with a wooden cap and handmade pourer contains a medium-brown, thick condimento whose citrus notes pair beautifully with fennel, leaf salad, and grilled fish. Among the company's flavored varieties, it is the lightest.

Golden, thick, and citrus-fresh

The balsamic is significantly lighter than a classic dark aceto and displays golden-brown highlights when poured. It flows slowly from the pourer, and with the very first drop, the scent of freshly squeezed lemons fills the plate.

The sweetness of the cooked must arrives first, then the citrus note sets in, lengthening the experience. Two acids work side-by-side here: that of the wine vinegar, sharp and short, and that of the lemon, round and noticeably longer-lasting. On the tongue, less sweetness remains at the end than the dark color might suggest.

For fish, fennel, and warm poultry

Drizzled over grilled fish, it replaces the lemon wedge on the edge of the plate, additionally providing the mild sweetness of the must, which suits the fish perfectly. A few drops are enough just before serving over warm scallops, shrimp, or a piece of fried cod. With raw fish, olive oil, and salt, it acts like the squeeze of lemon one would expect anyway.

For a fennel and orange salad, stir two tablespoons of balsamic with six tablespoons of olive oil, adding salt, pepper, and a few black olives. Warm chicken breast also pairs well with it, and over mozzarella or burrata, it transforms the familiar Caprese into something brighter. Briefly simmered with a spoonful of honey, it becomes a sauce for oven-roasted poultry.

Lemons from Sicily, barrels of oak

Sicily has lived with the lemon since the Middle Ages, when it was brought to the island by Arab gardeners and planted in the coastal gardens around Palermo and Syracuse. The fruits ripen in a climate with hot summers and mild winters, making their juice both highly acidic and aromatic.

The counterpoint is provided by grape must, which an Italian acetaia boils down for Greenomic Delikatessen and matures for one year in oak barrels. The wood rounds out the sweetness, while the lemon juice from Sicilian fruits provides the bright counter-note. In Italy, "condimento" refers to any vinegar condiment that does not follow the strict rules of protected Aceto Balsamico di Modena. This freedom allows for exactly these kinds of combinations of must and juice.

Over fish only after cooking

Add the balsamic only to the finished dish, as heat is the first thing to rob the citrus note of its clarity. For a quick dessert, drizzle a few drops over ripe strawberries with mascarpone or over a scoop of vanilla ice cream.

Once opened, the bottle stays good for many months if stored closed, cool, and dark; the kitchen cupboard is sufficient for this. The other varieties can be found in our Balsamic Selection, and the entire range from Greenomic Delikatessen is in our brand collection.