The Balsamico is Here!!! Ingredients Discuss The Balsamico is Here!!! in the Brick Oven Cooking forums; I am happy to announce that our supply of Aceto Balsamico di Modena is here, and we will always have ...

[james]

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

[CanuckJim]

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