There are some bottles in our kitchen that require a recipe. And then there are bottles that basically are the recipe. Molto Denissimo Specialty Vinegar falls very firmly into the second category.  If you've ever wondered what that thick, dark balsamic drizzle is that restaurants put over steak, roasted vegetables, burrata or a beautiful plate of tomatoes, you're essentially thinking about a balsamic glaze.

The difference with Molto Denissimo is that we're starting with something already exceptionally rich, concentrated and velvety. It has the kind of texture and depth that makes it absolutely spectacular for glazing and finishing food without having to turn an ordinary bottle of balsamic into a reduction first. And in a house where I'm regularly feeding a lot of people, that's my kind of shortcut.

What Is Molto Denissimo?

Molto Denissimo is an exceptionally thick, concentrated specialty balsamic vinegar crafted in Modena, Italy. Compared with an everyday balsamic vinegar, it has a much denser, almost syrup-like consistency, natural sweetness and deep balsamic flavor. Think concentrated grape richness with enough acidity to keep it from simply tasting sweet. That's also why you'll sometimes see products like this described as a balsamic glaze, balsamic finishing vinegar, thick balsamic vinegar or balsamic reduction.

But Molto Denissimo doesn't need to be reduced before you drizzle it over dinner. That's the fun part.

If you're looking for a balsamic vinegar that can be used as a glaze straight from the bottle, Molto Denissimo is one of our favorite choices.

Shop: Rocky Mountain Olive Oil Molto Denissimo Specialty Vinegar

Is Molto Denissimo the Same as Balsamic Glaze?

Not exactly, although you can use it much the same way. A traditional homemade balsamic glaze is generally made by simmering balsamic vinegar until enough water evaporates that the vinegar becomes concentrated and syrupy. Some recipes add sugar, honey or another sweetener.

Molto Denissimo already has the dense consistency and concentrated flavor we're trying to achieve when we make a balsamic reduction. So instead of reducing a saucepan of balsamic every time I want that glossy finish on pork tenderloin or roasted vegetables, I can use Denissimo straight from the bottle. Or - and this is where it gets really good - I can combine it with just a few ingredients to make completely different glazes.

Why Molto Denissimo Works So Well as a Glaze

A good glaze needs to do more than add flavor. It needs to actually cling to the food. That's where Denissimo shines. Its thick consistency coats meat and vegetables rather than immediately running onto the bottom of the pan. Its concentrated sweetness encourages caramelization, while its balsamic acidity helps balance rich foods like pork, steak, cheese and butter. And because the balsamic flavor is already so concentrated, you don't need very much.

That's something I think is easy to forget when you first bring home a bottle. This isn't a balsamic that I would indiscriminately pour all over a giant salad. A little Denissimo goes a long way.

6 Easy Molto Denissimo Glazes

This is probably my favorite way to think about Denissimo: start with the balsamic, decide whether you want the finished glaze to lean savory, sweet, spicy or herbaceous, and build from there. These don't need to be complicated.

1. Classic Molto Denissimo Balsamic Glaze

Mix:

2 tablespoons Molto Denissimo
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dijon mustard
Freshly cracked black pepper

This is the one I'd use when I don't want to overthink dinner.

Best on: steak, chicken, pork, mushrooms, roasted potatoes and grilled vegetables.

2. Denissimo Honey-Dijon Glaze

Mix:

3 tablespoons Molto Denissimo
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon Garlic Infused Olive Oil

Whisk it together and you've got sweet, savory, tangy and garlicky all happening at once.

Best on: pork tenderloin, chicken thighs, salmon, carrots and Brussels sprouts.

3. Garlic-Honey Denissimo Glaze

Mix:

3 tablespoons Molto Denissimo
1 tablespoon Garlic Infused Honey
1 tablespoon tamari or soy sauce
1 teaspoon Dijon mustard

This one gets wonderfully sticky as it cooks.

Best on: pork, chicken, salmon, meatballs and roasted vegetables.

4. Rosemary Denissimo Glaze

Mix:

3 tablespoons Molto Denissimo
1 tablespoon Rosemary Fused Olive Oil
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
Fresh black pepper

This is one of those combinations that immediately makes dinner taste like you spent considerably more time on it than you did.

Best on: pork tenderloin, lamb, steak, roasted potatoes, mushrooms and root vegetables.

5. Sweet & Spicy Denissimo Glaze

Mix:

3 tablespoons Molto Denissimo
1 tablespoon honey
1–2 teaspoons Baklouti Green Chili Pepper Fused Olive Oil
Pinch of salt

Sweet first, heat second.

Best on: chicken wings, grilled chicken, pork chops, salmon, roasted sweet potatoes and cauliflower.

6. Denissimo Balsamic Butter Glaze

Mix:

3 tablespoons Molto Denissimo
2 tablespoons butter
1 small garlic clove, minced
Freshly cracked black pepper

Warm everything gently in a small saucepan until glossy and combined.

This is rich. This is absolutely not the restrained option. And I am perfectly fine with that.

Best on: steak, crispy chicken, mushrooms, mashed potatoes and roasted vegetables.

How Do You Use Balsamic Glaze on Meat?

This is important because when you apply a balsamic glaze matters. Because Denissimo is concentrated and naturally sweet, I generally don't want a thick coating sitting over extremely high heat for the entire cooking process. The sugars can caramelize quickly and eventually burn.

For grilled or roasted meat, cook the meat most of the way first. Then brush on your Denissimo glaze during the later portion of cooking so it has time to become glossy and caramelized without scorching. Add another light brush or drizzle after cooking if you want even more balsamic flavor.

For something like pork tenderloin, I'll glaze near the end, let the meat rest and then add a little more before serving. That's where Denissimo becomes both an ingredient and a finishing sauce. And despite that Shaun and the kids are not huge fans of pork, they will eat it with this glaze. 

Recipe: Denissimo & Sage Glazed Pork Tenderloin

If you want to see exactly how well this works, start here. Our Denissimo & Sage Glazed Pork Tenderloin combines Molto Denissimo with honey, Dijon mustard, tamari, garlic and sage to create a deeply savory glaze that caramelizes around the pork. The tenderloin gets seared first, brushed generously with glaze and then roasted. More glaze goes on after it comes out of the oven. That double-glaze situation is precisely what I want.

This is also a really good recipe for a family dinner because pork tenderloin feels a little nicer than an ordinary weeknight protein without actually being difficult to make. Add roasted vegetables and potatoes and dinner is handled.

Can You Use Molto Denissimo on Vegetables?

Absolutely. In fact, vegetables may be one of my favorite uses for it. Roasting creates caramelization on vegetables already. Add a little concentrated balsamic sweetness and acidity and suddenly Brussels sprouts, carrots or even a pan of mushrooms becomes the thing everyone keeps picking at before it gets to the table. Although when I use this on mushrooms, I'm the only one eating them. Nobody but me in our family likes them. And unfortunately, not even Denissimo will get my family members to eat them. 

Here's what I would try Denissimo with:

• Brussels sprouts
• Carrots
• Sweet potatoes
• Butternut squash
• Mushrooms
• Red onions
• Cauliflower
• Asparagus
• Roasted tomatoes

Toss your vegetables with one of our Extra Virgin Olive Oils or a complementary Fused or Infused Olive Oil, roast until browned and tender, and finish with a light drizzle of Molto Denissimo. Or turn the Denissimo into one of the glazes above and brush it on during the last few minutes of roasting.

Recipe: Crispy Brussels Sprouts with Whipped Ricotta

Our Crispy Brussels Sprouts with Whipped Ricotta might be one of the best examples of how versatile Molto Denissimo actually is. The Brussels sprouts are roasted with Garlic Infused Olive Oil and Denissimo until crispy and caramelized. Then there's whipped ricotta with garlic, thyme, olive oil and - you guessed it - more Denissimo. Put the crispy Brussels sprouts over that creamy ricotta and finish the whole thing with another little drizzle.

It's sweet, savory, tangy, creamy and crispy all at once. And yes, technically it's a vegetable.

Molto Denissimo Isn't Just for Glazing

As much as I love Denissimo as a glaze, limiting it to that would be a mistake. Its concentrated flavor makes it fantastic anywhere you want balsamic depth without introducing a lot of additional liquid.Try a small drizzle over:

Burrata or fresh mozzarella: Add tomatoes, good olive oil, salt and Denissimo.

Parmesan: A piece of aged Parmesan with a few drops of Denissimo is ridiculously simple and ridiculously good.

Steak: Finish a sliced steak with Extra Virgin Olive Oil, flaky salt and Denissimo.

Pizza and flatbread: Especially with prosciutto, mushrooms, arugula or goat cheese.

Strawberries: Strawberries and balsamic are classic for a reason.

Vanilla ice cream or gelato: Yes, balsamic on ice cream. Trust me.

Charcuterie: Particularly with aged cheeses, cured meats, fresh and dried fruit.

Roasted vegetables: Possibly the easiest upgrade on this entire list.

And then there's soup.

Recipe: Denissimo French Onion Soup

French onion soup is basically an exercise in building deep, caramelized flavor, so Denissimo makes perfect sense here. Our Denissimo French Onion Soup starts with onions cooked slowly until they're deeply caramelized. Molto Denissimo and white wine are then used to deglaze the pot before the broth goes in. The Denissimo adds another layer of sweet-tart richness behind the onions rather than making the soup taste overtly like balsamic. Then, obviously, there is bread and a considerable amount of Gruyère and Parmesan involved. As there should be.

This is one of those cold Colorado evening dinners where I don't need anyone asking what else we're having. You have a giant bowl of cheesy French onion soup and bread. We're good.

Can You Use Molto Denissimo Straight From the Bottle?

Yes - and that's one of the biggest reasons to keep it around. You don't have to make a glaze recipe every time you use Denissimo. Straight from the bottle, it works beautifully as a finishing drizzle over grilled steak, pork, chicken, roasted vegetables, Caprese salad, burrata, bruschetta, pizza, berries, cheese and desserts. When I use it this way, I generally add it after cooking. That's when you get to appreciate both the flavor and that gorgeous thick texture.

Do You Need to Reduce Molto Denissimo?

No. Molto Denissimo is already exceptionally thick and concentrated, so you do not need to simmer it into a traditional balsamic reduction before using it as a glaze or finishing drizzle. You certainly can warm it as part of a sauce or glaze - like our honey-Dijon, garlic-honey or balsamic butter versions - but you aren't starting with thin balsamic and waiting around for half of it to evaporate. For me, that's a pretty major selling point. Especially at 5:30pm when everyone suddenly remembers that they are starving.

What Olive Oil Pairs Best With Molto Denissimo?

For maximum versatility, start with a high-quality Extra Virgin Olive Oil. But flavored olive oils let you take Denissimo in completely different directions. Some of my favorite combinations are:

Denissimo + Garlic Infused Olive Oil - chicken, steak, vegetables, mushrooms and bread

Denissimo + Rosemary Fused Olive Oil - pork, lamb, potatoes and roasted vegetables

Denissimo + Basil Infused Olive Oil - tomatoes, Caprese, bruschetta and burrata

Denissimo + Tuscan Herb Infused Olive Oil - chicken, vegetables, pasta and bread

Denissimo + Milanese Gremolata Infused Olive Oil - seafood, chicken and vegetables

Denissimo + Baklouti Green Chili Pepper Fused Olive Oil - sweet-and-spicy glazes for chicken, pork and vegetables

That's one of the things I love about having good olive oil and balsamic in the kitchen. Two bottles can become dinner surprisingly quickly.

Frequently Asked Questions About Molto Denissimo

What is Molto Denissimo?

Molto Denissimo is an exceptionally thick, concentrated specialty balsamic vinegar from Modena, Italy. Its dense texture, natural sweetness and rich balsamic flavor make it especially well suited for glazing, drizzling and finishing foods.

What is Molto Denissimo best used for?

Molto Denissimo is particularly good as a balsamic glaze or finishing vinegar for steak, pork, chicken, salmon, roasted vegetables, Caprese salad, burrata, Parmesan, bruschetta, strawberries, charcuterie and desserts.

Is Molto Denissimo a balsamic glaze?

Molto Denissimo is a concentrated specialty balsamic vinegar rather than a conventional prepared balsamic glaze, but its naturally thick consistency makes it ideal for many of the same uses. It can be drizzled directly over food or combined with ingredients such as honey, mustard, herbs, olive oil or butter to create a glaze.

Do I have to reduce Molto Denissimo before using it?

No. Molto Denissimo is already thick and concentrated, so it can be used directly from the bottle as a finishing drizzle or glaze.

How do you make a glaze with Molto Denissimo?

One of the simplest methods is to whisk Molto Denissimo with Dijon mustard and honey. You can customize the glaze with Garlic Infused Olive Oil, Rosemary Fused Olive Oil, herbs, soy sauce, chili-infused olive oil or butter depending on what you're cooking.

When should I put balsamic glaze on meat?

For grilled and roasted meats, balsamic glaze is generally best brushed on during the later stages of cooking because its concentrated sugars can caramelize quickly. Add another light coating after cooking for additional flavor and a glossy finish.

Does Molto Denissimo need to be refrigerated?

Follow the storage directions on the bottle. Balsamic vinegar is generally kept tightly closed in a cool, dark pantry away from heat and direct sunlight.

Where can I buy Molto Denissimo?

Rocky Mountain Olive Oil carries Molto Denissimo Specialty Vinegar in multiple bottle sizes. We specialize in premium extra virgin olive oils, fused and infused olive oils and balsamic vinegars selected to make exceptional ingredients approachable for everyday home cooking.

The Bottle That Makes Dinner Look Fancy

I think "finishing ingredient" can sometimes sound a little precious. Denissimo isn't. Yes, it's one of the more luxurious bottles in our balsamic collection. Yes, it's fantastic with a beautiful cheese board or drizzled artistically around a plate. But that's not primarily how I'm using it. I'm brushing it over pork tenderloin. I'm drizzling it over the vegetables we're already roasting. I'm mixing it with mustard and honey because I need a glaze in approximately 45 seconds. I'm adding it to caramelized onions. And every once in a while, I'm putting it on vanilla ice cream because life is short and balsamic vinegar is much more interesting than chocolate syrup.

That's why Molto Denissimo Specialty Vinegar earns its place in the kitchen. It can be elegant when you want elegant. But more importantly, it can make hectic Wednesday night's post school / work / gymnastics / swimming / CrossFit dinner considerably better.

Shop Molto Denissimo Specialty Vinegar

Ready to try the balsamic we reach for when dinner needs a little something extra?

Shop Molto Denissimo Specialty Vinegar at Rocky Mountain Olive Oil.

Use it straight from the bottle. Turn it into a glaze. Drizzle it over cheese. Brush it onto dinner. Just don't hide it in the back of the pantry.

xoxo,
Andi