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111 Posts
hi all
i recently visited an acetaia, where they make the famous aceto balsamico tradizionale di modena. it's really a pretty amazing and complex process, and the end result is incredible. really a world of difference between the real stuff and just your everyday balsamic vinegar. it's worth the hunt and the price to taste the difference.
i wrote an article about it for an online magazine called im-ur. here's the link if you'd like to learn more:
http://www.im-ur.com/site/readopinion.asp?id=76747&catid=703&CatTree=7;703&u serid=14124
we bought a bottle of 12 yr. old tradizionale at the acetaia for around $40 (100ml). pricey! but so good. tonight we had vanilla gelato with fresh strawberries and a drizzle of the tradizionale. i honestly never thought this sounded good, but it's truly a revelation!
[ March 28, 2001: Message edited by: elakin ]
i recently visited an acetaia, where they make the famous aceto balsamico tradizionale di modena. it's really a pretty amazing and complex process, and the end result is incredible. really a world of difference between the real stuff and just your everyday balsamic vinegar. it's worth the hunt and the price to taste the difference.
i wrote an article about it for an online magazine called im-ur. here's the link if you'd like to learn more:
http://www.im-ur.com/site/readopinion.asp?id=76747&catid=703&CatTree=7;703&u serid=14124
we bought a bottle of 12 yr. old tradizionale at the acetaia for around $40 (100ml). pricey! but so good. tonight we had vanilla gelato with fresh strawberries and a drizzle of the tradizionale. i honestly never thought this sounded good, but it's truly a revelation!
[ March 28, 2001: Message edited by: elakin ]