One of our best-selling products, this aged balsamic vinegar is more of a dessert than a vinegar.
We have been importing our balsamic from the same small producer in Modena, Italy, for the last 15 years. It is produced in "tradizionale" style of balsamic vinegar: It is made from grape must and juice, reduced in caldrons and then aged in a series of barrels called a batteria. The barrels are made from different types of wood, including oak, cherry and chestnut. The layers of character and sweetness in this vinegar are the result of the length of the barrel aging. Although it is illegal for Italians to declare an age on a balsamic vinegar that does not have the official seal of the consortium, we are allowed to tell you in America that this has been aged for over 12 years.
The truth is in the taste. Our Balsamic Vinegar Methode Tradizionale is very dense and sweet with a nice balance of acidity. Because of its complexity, it is best used sparingly on dishes to reveal its full potential. Drizzle just a few drops on prime cuts of beef, fish poultry or veal...amazing paired with foie gras and wild duck. It is also known to be paired with certain fruits in their prime stage of ripeness -- strawberries, peaches, pears and cherries are our favorites. We also love it on mild creamy cheeses such as fresh ricotta, and classically served alongside chunks of Parmigiano-Reggiano cheese, which hails from the same region of Italy.