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The Balsamico is Here!!! - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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The Balsamico is Here!!!

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  • The Balsamico is Here!!!

    I am happy to announce that our supply of Aceto Balsamico di Modena is here, and we will always have it available going forward. We are buying directly from the producer, a small, family-owned business. They make and age the vinegar on-site, at their old (very, very old) stone villa. We met the family at a Fine Food show in Florence a few years ago, and have used their Aceto ever since.

    We decided to carry two of the older (and nicer vinegars), and we skipped the entry-level vinegar. We have a 4 year old Riserva, which is great for salads and dipping, and a 12 year old Tradizionale, which is perfect for dripping on cheese and strawberries. It's like honey is texture, with incredible flavors.

    These are unlike anything you will find in your local store. They are not inexpensive, but they are really exceptional. If you tried older vinegars in Italy in the past -- this is the flavor you are looking for. We aren't going to send the kids to college selling vinegar, but I think this is a wonderful addition to our community.

    There is a description here (we will add more info later as well):

    Balsamic Vinegar from Modena

    And you can buy them here:

    Balsamic Vinegar from Modena :: Forno Bravo Store

    Salute,
    James
    Last edited by james; 01-27-2009, 02:22 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: The Balsamico is Here!!!

    James,

    Wonderful news, congratulations. The best thing is the hunt is over. Now we know where to get the real thing without the experimentation. If the quality of the olive oil you import is anything to go by, the Balsamic will be truly wonderful.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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