Manicardi
- 100ml
- Model: 12 Years Traditional Balsamic Vinegar By Manicardi
Price: $89.95
Review 12 Years Traditional Balsamic Vinegar By Manicardi / Manicardi:The name "Aceto Balsamico Tradizionale di Modena" has been protected since 1983. Every single bottle is prepared to the Balsamic Vinegar Association standard that certifies and guarantees its quality.
San Giacomo
- Medium-thick balsamic with a wonderful balance between sweet and tart.
- Versatile use: salads, gilled meats, young cheeses, ice cream, and your own recipes.
- Handcrafted with taste in mind, San Giacomo's balsamic vinegar delivers.
- Produced from cooked-down grape must and carefully aged with hints of molasses and fruits.
- Great for your favorite recipes!
- Model: San Giacomo Balsamic Condimento (500 ML) By Chefshop.com
List Price: $63.99
Price: $63.99
Review San Giacomo Balsamic Condimento (500 ML) By Chefshop.com / San Giacomo:Andrea is very proud of his Condimento, which harkens back to the beginnings of his family's traditions. Just like the Tradizionale, it is produced solely from cooked-down grape must, carefully aged and fermented in barrels of various woods. The nose of this medium-thick condimento balsamic vinegar opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure. This delicious condimento leaves one with the impression that the balance of sweet and sour leans slightly to the sweet. Serving Suggestions: San Giacomo's condimento is wonderfully versatile. Andrea Bezzecchi of San Giacomo suggests it for salads, grilled meats, young cheeses, and ice cream. and we could not disagree. [+]About the Producer: Even though the company is young, the Acetaia of Ancient San Giacomo was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. In the mid 1990s, the work of maintaining the acetaia and producing its noble liquid was taken over by Andrea, a lawyer by trade, including another barrel-by-barrel move to the attic of his own modern house. It wasn't until the late '90s that Andrea was convinced to use his precious patrimony to produce Balsamic Tradizionale. The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for minimum 12 years of aging, Silver for 18 years aging and Gold for 25 years of aging.
La Vecchia Dispensa
- Appreciated to the full on fresh strawberries, ice cream, hard cheeses, and even sippped at the end of meals.
- Both fragrance and flavor are deep and heady, syrupy texture.
- Rare balsamic aged 100 years or more!
- With pride and job by the Pelloni Family of La Vecchia Dispensa!
- Limited quality on hand, it is bottle for us in very small quantites.
- Model: La Vecchia Dispensa Balsamic Vinegar 100yr By ChefShop.com
Price: $429.99
Review La Vecchia Dispensa Balsamic Vinegar 100yr By ChefShop.com / La Vecchia Dispensa:Balsamics aged 100 years or more are a rare find these days. They become as dense as molasses in January, and their fragrance and flavor are deep and heady - think of a 40 year old Tawny Port and you're just scratching the surface of dark caramel, raisin, and a whole host of secondary notes. This is limited quantity on hand. It is bottled for us in very small quantities. It can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice cream, or sipped at the end of a meal. In gourmet cuisine balsamic vinegar can be used in the most widely varying ways; there are no specific dosages, but rules have built up over more than a century of use. Since it ages constantly, the characteristics of balsamic vinegar in the various ageing phases vary. After a certain number of years it becomes denser, loses fluidity and becomes much richer. At this point it should be treated with devotion, and can even be sipped at the end of a meals as an excellent aid to digestion. Since 1993, products have been produced and sold by Roberta Pelloni and her husband Marino Tintori, who have introduced new packaging while keeping faith with the traditional production methods, and brought their products to a wider market of appreciative customers. [+]Balsamic vinegar takes centre stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour.
La Vecchia Dispensa
- Appreciated to the full n flakes of parmesan cheese, strawberries or ice cream, or even sipped.
- Aged in wood barrels which create notes of truffel and hints of blackberry and black cherry.
- This balsamic condimento can be traced to its roots back 20 years of aging.
- Not as thick as some condimentos, but delivers a fruit filled mid palate.
- Made with pride and joy by the Pelloni Family of La Vecchia Dispensa!
- Model: La Vecchia Condimento Balsamic 20yr By ChefShop.com
Price: $59.99
Review La Vecchia Condimento Balsamic 20yr By ChefShop.com / La Vecchia Dispensa:This Balsamic Condimento is called "Goccia," and it can trace its roots back twenty years. It is not as thick as some much younger condimentos, and this indicates a great degree of skill on the part of the producers. The flavor opens with woody notes and hints of truffle before blossoming into a very complex fruit filled mid palate with a cascade of blackberry and black cherry notes. It moves quickly to a nice nutty, almost buttery in the wine sense, finish with a pleasant amount of back-of-the-palate acid. Balsamic vinegar takes centre stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour. The process continues with simple but clearly defined procedures that must be carried out in exactly the right sequence, at the best times and in the best places. However, skilled vinegar makers have their own secrets, handed down by word of mouth from generation to generation. The aging process gives balsamic vinegar the characteristics that make it truly unique. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. [+]Balsamics aged 20 years or more becomes denser, their fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice cream, or sipped at the end of a meal.
San Giacomo
- Complex taste and a thick, syrupy texture.
- Limited production of Gold Seal products.
- Rewarded Gold Seal for 25 years of aging.
- Traditionally used from drizzling on fresh strawberries, ice cream, or hard cheeses.
- Pride and joy by Andrea Bezzecchi of San Giacomo!
- Model: Gold Seal Balsamic Tradizionale By Chefshop.com
Price: $220.00
Review Gold Seal Balsamic Tradizionale By Chefshop.com / San Giacomo:About the producer: Although the company is young, the Acetaia of Ancient San Giacomo in Reggio-Emilia was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. Papa Carl Bezzecchi began producing balsamic condimento in the early 60s with three batteries. He eventually had to expand to satisfy the increasing demand of knowing friends. The acetaia was moved in the 80s to accommodate the need for this growing capacity. In the mid 90s the work of maintaining the acetaia and producing its noble liquid was taken over by son Andrea, a lawyer by trade, including another barrel-by-barrel move to the attic of his own modern house. It wasn't until the late 90s that Andrea was convinced to use his precious patrimony to produce Balsamic Tradizionale. The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for 12 years of aging, Silver for 18 years, and Gold for 25 years. This is a true cottage industry with extremely limited production.
La Vecchia Dispensa
- Few balsamic producers put balsamic this old and flavorful in a 500 ML bottle.
- This Balsamic Condimento was bottled to celebrate the 30th anniversary of La Vecchia's balsamic production
- Can be appreciated to the full as a sipper and goes well with duck, venison, and game birds.
- Made with pride and joy by the Pelloni Family of La Vecchia Dispensa!
- Dense and intense taste with hints of raisin and notes of blackberry and black cherry.
- Model: La Vecchia Balsamic Vinegar 30th Anniversity (500 ML) By ChefShop.com
Price: $76.99
Review La Vecchia Balsamic Vinegar 30th Anniversity (500 ML) By ChefShop.com / La Vecchia Dispensa:Complex and thick, this is a wonderful way to treat yourself and the best way to impress your food friends. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. Balsamics aged 20 years or more becomes denser, their fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice cream, or sipped at the end of a meal. This Balsamic Condimento was bottled to celebrate the 30th anniversary of La Vecchia's balsamic production for commercial sale, and it can trace its roots back thirty years. The must was not cooked down as much as in the case of many condimentos, allowing for a greater expression of fruit flavors. It has a backward nose that reveals only a whiff of caramelised sugar and acid. The flavor opens with woody notes and hints of raisin before blossoming into a very complex fruit filled mid palate with a cascade of blackberry and black cherry notes. It moves quickly to a nice nutty finish with a pleasant amount of back-of-the-palate acid. Leaning slightly to the acid as with most La Vecchia Dispensa Balsamics, we found this to be an exceptional "sipper", and one that would go well with duck, venison, and game birds. It s also a great price - very few balsamic producers put balsamic this old and flavorful in a 500 ml bottle. [+]Since it ages constantly, the characteristics of balsamic vinegar in the various ageing phases vary. After a certain number of years it becomes denser, loses fluidity and becomes much richer. At this point it should be treated with devotion, and can even be sipped at the end of a meals as an excellent aid to digestion.
San Giacomo
- Gourmet Magazine acclaims, this balsamic has "trump(ed) older vintages."
- Complex taste and a thick, syrupy texture.
- Awarded Red Seal for 12 years of aging.
- Traditionally used for drizzling over fresh strawberries, ice cream, or hard cheeses.
- Aged for 12 years and it shows in taste.
- Model: 12-yr San Giacomo Balsamic Red Seal By Chefshop.com
Price: $92.00
Review 12-yr San Giacomo Balsamic Red Seal By Chefshop.com / San Giacomo:100 ml - Red Seal Balsamic What Gourmet Magazine says in the January issue, 2007: "Although it's relatively young, Antica Acetaia San Giacomo's 12-year old balsamic vinegar has a complex taste and a thick, syrupy texture that trump older vintages we've tried. " What We Say: Even though the company is young, the Acetaia of Ancient San Giacomo in Reggio-Emilia was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. About San Giacomo: Papa Carl Bezzecchi had begun producing balsamic condimento in the early 60s with three batteries, and he eventually had to expand to satisfy the increasing demand of knowing friends. The acetaia was moved in the 80s to accommodate the need for this growing capacity. In the mid 90s the work of maintaining the acetaia and producing its noble liquid was taken over by son Andrea son, a lawyer by trade, including another barrel-by-barrel move to the attic of his own, modern house. It wasn't until the late 90s that Andrea was convinced to use his precious patrimony to produce Balsamic Tradizionale. The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for 12 years of aging, Silver for 18 years aging and Gold for 25 years of aging. This is a true cottage industry with extremely limited production.
Ritrovo
- Extraordinary density and aroma
- Imported from Italy
- Aged in French Allier oak
- Made from Lambrusco and Trebbiano grape varietals
- Traditional balsamic vinegar (aceto balsamico tradizionale)
- Model: Maletti 25-year Balsamic "Due Vittorie" Label
Price: $199.50
Review Maletti 25-year Balsamic "Due Vittorie" Label / Ritrovo:In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti's produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it's turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish. "Due Vittorie" Label. Imported from Italy. 100 ml. bottle.
La Vecchia Dispensa
- Rich and complex bouquet and pors like molasses.
- Dark brown with thick almost syrupy consistency.
- Recieves the Gold Cap and is labeled "extra-vecchio" (very old).
- Made wth pride and job by the Pelloni Family of La Vecchia Dispensa!
- Slow fermentation and aged for at least 25 years.
- Model: La Vecchia Tradizionale Ex-Vecchio Balsamic By ChefShop.com
Price: $179.99
Review La Vecchia Tradizionale Ex-Vecchio Balsamic By ChefShop.com / La Vecchia Dispensa:Modena Extra-Vecchio" balsamic vinegar is obtained from the slow fermentation and subsequent acidification to vinegar of the must of modena trebbiano grapes cooked over direct heat, without the addition of any other substances, left to age in a series of casks of choice woods (oak, mulberry, juniper and chestnut) of different capacities, funtil it develops the flavor characteristicsor of traditional balsamico that is at least 25 years. This is determined through blind tasting by the consortium tasting panel. Achieving the proper score it receives the "gold cap" and is labeled "extra-vecchio" (very old). More complex than it's younger cousin La Vecchia Dispensa's Extra Vecchio has a rich, complex bouquet and pors like molasses. The Modenese prefer the fuller, more complex and sweeter flavors developed in more mature balsamicos and this is no exception. Dark brown with a thick almost syrupy consistency, La Vecchia Dispensa Extra Vecchio is worthy of the reference da bere, "for drinking," the highest compliment for a tradizionale. Since it ages constantly, the characteristics of balsamic vinegar in the various ageing phases vary. After a certain number of years it becomes denser, loses fluidity and becomes much richer. At this point it should be treated with devotion, and can even be sipped at the end of a meals as an excellent aid to digestion. Modena Balsamic Vinegar is a matured obtained from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers". [+]In the ageing process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood, traditionally used in the zone, combined in specific sets. Balsamic vinegar is dark brown in colour, has a piercing aroma with an attractive acid note, and becomes denser as the years pass. Its characteristics vary through the different stages of the ageing process.
Ritrovo
- Extraordinary density and aroma
- Imported from Italy
- Traditional balsamic vinegar (aceto balsamico tradizionale)
- Aged in French Allier oak
- Made from Lambrusco and Trebbiano grape varietals
- Model: Maletti 5 liter Balsamic Vinegar
Price: $303.49
Review Maletti 5 liter Balsamic Vinegar / Ritrovo:In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti's produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it's turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. The six year vinegar has an extraordinary density, aroma and depth of flavor with a clean delicate finish. Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish. Imported from Italy. 5 liter tank.
La Vecchia Dispensa
- Versatile use for salads, meats, and your own recipes.
- This bottle holds 4 times the amount of the normal 10 yr bottle, mostly sold to restaurant chefs.
- Just the right balance between acidity and sweetness with a slow dry finish.
- One of our favorite all purpose balsamic!
- With pride and joy by the Pelloni family of La Vecchia Dispensa!
- Model: La Vecchia Dispensa Balsamic Vinegar 10yr (1 Liter) By Chefshop.com
Price: $74.99
Review La Vecchia Dispensa Balsamic Vinegar 10yr (1 Liter) By Chefshop.com / La Vecchia Dispensa:This bottle holds 4 times the amount of La Vecchia Dispensa 10-yr balsamic, and normally we only sell it to restaurant chefs. We've decided to offer this incredibly delicious deal to all of our customers! This relative youngster is oh so much more versatile than any balsamic made with wine vinegar, regardless of its age, or price. As they will tell you at La Vecchia Dispensa, creating a young versatile balsamic with the right balance of acidity and sweetness is a true art, the art of blending - without using any wine vinegar of course. Just the right amout of old balsamic with its sweet but complex flavor profile needs to be added to younger,balsamic with its fiesty acidity. That's what they've done with their "Quadrato" - called 10-yr balsamic here in the States to give people a sense of the agesd vinegars used in the blending. It has a refreshing level of acidity, despite the fact that it is made solely from cooked grape must. Sweet and sour act in harmony toward a slow, dry finish. This is one of our favorite, all-purpose balsamics - its depth of flavor gives it a versatility that outshines all cheap imitators, and many authentic balsamics as well.
La Vecchia Dispensa
- Combination of slow fermentation and at least 12 years of aging creates this great taste.
- Goes well as a sipper or with duck, venison, and game birds.
- Awarded as a White Cap and is labeled "vecchio" (old).
- Made with pride and joy by the Pelloni Family of La Vecchia Dispensa.
- Complex taste with hints black cherry and plum.
- Model: La Vecchia Tradizionale Vecchio Balsamic By ChefShop.com
Price: $119.90
Review La Vecchia Tradizionale Vecchio Balsamic By ChefShop.com / La Vecchia Dispensa:La Vecchia Dispensa's "Aceto Balsamico Tradizionale di Modena Vecchio" balsamic vinegar is obtained from the slow fermentation and subsequent acidification to vinegar of the must of modena trebbiano grapes cooked over direct heat, without the addition of any other substances, left to age in a series of casks of choice woods (oak, mulberry, juniper and chestnut) of different capacities, funtil it develops the flavor characteristicsor of traditional balsamico that is at least 12 years. This is determined through blind tasting by the consortium tasting panel. Achieving the proper score it receives the "white cap" and is labeled "vecchio" (old). It has a backward nose that only reveals a whiff of acid and just a hint of caramelised sugar, no hint of the joys to come. The flavor opens with fruity notes and hints of wood before blossoming into a very complex fruit filled mid palate with a cascade of black cherry and plum notes. It moves quickly to a nice dry finish with a pleasant amount of back-of-the-palate acid. Unlike most Modena tradizionales that lean slightly to the "sweet," the acid we found in this exceptional "sipper" makes it more balanced, and one that would go well with duck, venison, and game birds. Since it ages constantly, the characteristics of balsamic vinegar in the various ageing phases vary. After a certain number of years it becomes denser, loses fluidity and becomes much richer. At this point it should be treated with devotion, and can even be sipped at the end of a meals as an excellent aid to digestion. [+]Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. Balsamics aged 20 years or more becomes denser, their fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice cream, or sipped at the end of a meal.
La Vecchia Dispensa
- Can be used as a "sipper" or with duck, venison, and game.
- This balsamic condimento has been aged for 40 years.
- Made with pride and joy by the Pelloni Family of La Vecchia Dispensa!
- Thickness is telltale sign of a perfect taste.
- Flavor opens with woody hints of truffle and notes of fruit.
- Model: La Vecchia Dispensa Balsamic Vinegar 40yr By ChefShop.com
Price: $82.00
Review La Vecchia Dispensa Balsamic Vinegar 40yr By ChefShop.com / La Vecchia Dispensa:This Balsamic Condimento can trace its roots back forty years - a rarity for something so old to be put on the market, and its thickness is telltale sign of good things to come. The must was not cooked down as much as in the case of many condimentos, allowing for a greater expression of fruit flavors. It has a backward nose that only reveals a whiff of caramelised sugar and acid, no hint of the joys to come. The flavor opens with woody notes and hints of truffle before blossoming into a very complex fruit filled mid palate with a cascade of blackberry and black cherry notes. It moves quickly to a nice nutty, almost buttery in the wine sense, finish with a pleasant amount of back-of-the-palate acid. Leaning slightly to the acid we found this to be an exceptional "sipper", and one that would go well with duck, venison, and game birds. Balsamic vinegar takes centre stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour. The process continues with simple but clearly defined procedures that must be carried out in exactly the right sequence, at the best times and in the best places. However, skilled vinegar makers have their own secrets, handed down by word of mouth from generation to generation. [+]The ageing process gives balsamic vinegar the characteristics that make it truly unique. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. Balsamics aged 40 years or more becomes denser, their fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice cream, or sipped at the end of a meal.
Manicardi
- It can be used on vegetables and meat but is known to be the best seasoning for parmesan cheese.
- It is proposed to the most demanding connoisseurs of the high gastronomy.
- The balsamic vinegar 21 is long aged, with a round perfume of chestnut, cherry, mulberry juniper and oak.
- Model: Wooden Box Balsamic Vinegar #21
Review Wooden Box Balsamic Vinegar #21 / Manicardi:A beautiful wooden Crate enhances the value of this gift Of Balsamic Vinegar. Balsamic vinegar is the unfermented juice, or "Must" of the white Trebbiano grape. The juice is boiled down to sweet, intensely fruity syrup that is then aged is a series of barrels made from various woods including, Chestnut, Mulberry, Juniper, Oak and Cherry. It is in this manner of aging that imparts the dark color and pungent sweetness to the vinegar. True balsamic vinegar is aged a minimum of six years and is traditionally made in Modena, a city in the Emilia-Romagna region of Italy. Manicardi's assortment Of balsamic vinegars includem many different quality levels, which are denoted by a number. The higher the number the better the quality. All Manicardi balsamic'S are D. O. C. [+]vinegars and are produced in their own facility in Modena.
Academia Barilla
- Limited quantity
- Intense and captivating
- Aged for 12 years; made from 100% pure grape must
- One 3.4-ounce bottle of aged balsamic vinegar
- Excellent on meat entrees, spohisticated appetizers and cruditees; perfect when drizzled on poached or broiled fish, rich chocolate cakes, ice cream and Parmigiano-Reggiano
- Model: Academia Barilla Traditional Balsamic Vinegar of Modena Affinato, Aged 12 Years, 3.4-Ounce Individually Boxed Glass Bottle
$96.00
Price: $85.32
Review Academia Barilla Traditional Balsamic Vinegar of Modena Affinato, Aged 12 Years, 3.4-Ounce Individually Boxed Glass Bottle / Academia Barilla:
Academia Barilla
- Like liquid gold, remarkably rich
- Excellent on meat entrees, spohisticated appetizers and cruditees; perfect when drizzled on poached or broiled fish, rich chocolate cakes, ice cream and Parmigiano-Reggiano
- Limited quantity
- One 3.4-ounce bottle of aged balsamic vinegar
- Aged for 25 years; made from 100% pure grape must
- Model: Academia Barilla Traditional Balsamic Vinegar of Modena Extra Vecchio, Aged 25 Years, 3.4-Ounce Individually Boxed Glass Bottle
$168.00
Price: $128.61
Review Academia Barilla Traditional Balsamic Vinegar of Modena Extra Vecchio, Aged 25 Years, 3.4-Ounce Individually Boxed Glass Bottle / Academia Barilla:
Manicardi
- 100ml
- Model: 25 Years Old Traditional Balsamic Vinegar By Manicardi
Price: $149.95
Review 25 Years Old Traditional Balsamic Vinegar By Manicardi / Manicardi:As the name "Aceto Balsamico Tradizionale di Modena" has been protected since 1983, every bottle of traditional balsamic vinegar of Modena is the expression of the highest quality level. It is obtained through the aging in small casks made of different wood essences, stored in lofts under strong temperature range. Each bottle is verified by the Balsamic Vinegar Association to ensure its authenticity and quality. Indulge in a few drops of this specialty treat.
Manicardi BC102209
- A beautiful wooden crate
- Produced in Modena
- Model: Balsamic Vinegar #21 Wood Box
List Price: $72.00
Price: $80.01
Review Balsamic Vinegar #21 Wood Box / Manicardi BC102209:A beautiful wooden crate enhances the value of this gift of balsamic vinegar. Balsamic vinegar is the unfermented juice, or "must" of the white Trebbiano grape. The juice is boiled down to a sweet, intensely fruity syrup that is then aged is a series of barrels made from various woods including, chestnut, mulberry, juniper, oak and cherry. It is in this manner of aging that imparts the dark color and pungent sweetness to the vinegar. True balsamic vinegar is aged a minimum of six years and is traditionally made in Modena, a city in the Emilia-Romagna region of Italy. Manicardi's assortment of balsamic vinegars include many different quality levels, which are denoted by a number. The higher the number the better the quality. All Manacardi balsamic's are D. O. C. [+]vinegars and are produced in their own facility in Modena.
Acetaia Dodi
- 100 ml bottle in a presentation box with cork; handblown glass dropper
- Limited Edition, sealed with wax and numbered by the consortium
- Aged at least 12 years
- Protected Denomination of Origin, Reggio Emilia; Gold Seal
- Booklet relaying the history of this tradition of balsamic vinegars and recipes
- Model: Reggio Emilia Traditional Balsamic Vinegar - Gold Seal
Review Reggio Emilia Traditional Balsamic Vinegar - Gold Seal / Acetaia Dodi:The "Aceto Balsamico Tradizionale di Reggio Emilia" by Acetaia Dodi is a product with Denomination of Protected origin, of unique artisanal heritage. A nineteenth century family tradition renewed through the making of this balsamic vinegar. Love and care go into the aging of the vinegar in mulberry wood, juniper, oak, chestnut and cherry casks, according to centuries old tradition. The Gold Seal, by Acetaia Dodi, is quite extraordinary. It is distinguished by its rich scent and harmonious bitter-sweet and prolonged taste. Recommended with seasoned, strongly flavored, tangy cheeses, with fruit salads based on berries, strawberries and cherries, pastries and gelato. Finally, local grandmas traditionally recommend it as a nightcap.
San Giacomo
- Amber color, complex flavor and velvety consistency.
- Awarded the Silver certification for over 18 years of aging.
- Best used with fresh strawberries, ice cream, and hard cheeses.
- Handcrafted with pride by Andrea Bezzecchi of San Giacomo!
- Aged in wood barrels for more than 18 years.
- Model: Silver Balsamic Tradizionale San Giacomo By ChefShop.com
Price: $125.00
Review Silver Balsamic Tradizionale San Giacomo By ChefShop.com / San Giacomo:Even though the company is young, the Acetaia of Ancient San Giacomo in Reggio-Emilia was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. Papa Carl Bezzecchi had begun producing balsamic condimento in the early 60s with three batteries, and he eventually had to expand to satisfy the increasing demand of knowing friends. The acetaia was moved in the 80s to accommodate the need for this growing capacity. In the mid 90s the work of maintaining the acetaia and producing its noble liquid was taken over by son Andrea son, a lawyer by trade, including another barrel-by-barrel move to the attic of his own, modern house. It wasn't until the late 90s that Andrea was convinced to use his precious patrimony to produce Balsamic Tradizionale. The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for 12 years of aging, Silver for 18years aging and Gold for 25 years of aging. This is a true cottage industry with extremely limited production.
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Manicardi, San Giacomo, La Vecchia Dispensa, La Vecchia Dispensa, San Giacomo, La Vecchia Dispensa, San Giacomo, Ritrovo, La Vecchia Dispensa, Ritrovo, La Vecchia Dispensa, La Vecchia Dispensa, La Vecchia Dispensa, Manicardi, Academia Barilla, Academia Barilla, Manicardi, Manicardi BC102209, Acetaia Dodi, San GiacomoTop headlines: The miracle weight loss that isnt: New evidence of the health benefits of gastric-bypass surgery has doctors eager to recommend it. But some people say the risks are being greatly underplayed. ›13:33 18 Aug, Mon More nests is good news for loggerheads: Rare loggerhead sea turtles are having a record nesting season on the Georgia coast and have been laying eggs in promising numbers on southern Atlantic beaches from Florida to the Carolinas. ›20:20 15 Aug, Fri Food aid arrives for hungry Georgians: A convoy of food aid for beleaguered Georgians rumbled through a Russian checkpoint Wednesday, despite few signs by soldiers of fulfilling Moscow's promise of a pullback within two days. ›09:48 Stem cell advance may boost blood supply: Scientists say they've found an efficient way to make red blood cells from human embryonic stem cells, a possible step toward making transfusion supplies in the laboratory. ›18:31 19 Aug, Tue Fineman: Biden the clear frontrunner for Veep: Howard Fineman says Democratic presidential candidate Sen. Barack Obama is likely to choose Sen. Joe Biden of Delaware as his running mate. ›19:37 19 Aug, Tue Citizens' U.S. border crossings tracked: Federal government has been using its system of checkpoints to collect information on U.S. citizens crossing by land; data will be stored for 15 years. ›03:01 Obama VP choice likely this week: American voters should know this week who will join Barack Obama as No. 2 on the Democratic presidential ballot. ›00:30 19 Aug, Tue Feinstein breaks ankle, will skip convention: Democratic Sen. Dianne Feinstein of California has broken her ankle and will skip next week's Democratic National Convention. ›18:11 19 Aug, Tue Ocean 'dead zones' now top 400: Like a chronic disease wasting a body, ocean "dead zones" with too little oxygen for marine life are spreading around the globe, researchers reported Thursday. ›19:24 14 Aug, Thu Rogue monkey eludes Tokyo police: A rogue monkey holed up at a Tokyo train station for more than two hours on Wednesday before giving dozens of net-wielding police officers the slip among crowds of excited children and passersby. ›09:36 Abandoned ashes pile up at funeral homes: The abandoned ashes are stacked floor to ceiling in the basement of the Boston funeral home, tucked on shelves and in an unused dumbwaiter part of a growing problem nationwide. ›22:22 19 Aug, Tue Fairs tout green efforts, but struggle: The doughnut stand's exterior was plastic and studded with incandescent lights. It had its own humming generators. And the cold water for sale came in plastic bottles. ›19:05 17 Aug, Sun First Read: Bad-timing for McCain veep-pick day?: There are three reasons why an August 29 vice presidential running mate announcement for McCain could be a problem. ›14:11 19 Aug, Tue Lennon's killer says he's ashamed: John Lennon's killer told parole officials during his latest unsuccessful bid for release from prison that he is ashamed and sorry for gunning down the former Beatle nearly three decades ago. ›21:31 19 Aug, Tue U.S.: Pesticides threatening salmon: Three pesticides used on farms and orchards throughout the West are jeopardizing the survival of Pacific salmon, the federal agency in charge of saving the fish from extinction has found. ›17:16 14 Aug, Thu Cruelty meets beauty for Pakistan burn victims: Saira Liaqat and Urooj Akbar are among Pakistan's many female victims of arson and acid attacks. Such tales tend to end in a life of despair for the woman. The two instead became beauticians. ›16:29 17 Aug, Sun Coated ventilator tubes cut pneumonia risk: Ventilator tubes treated with silver to reduce infections cut the risk of pneumonia in gravely ill patients by 36 percent, researchers reported on Tuesday. ›20:52 19 Aug, Tue Foreign snail is tiny but destructive: Scientists worry that a rapidly reproducing, tiny invasive snail recently found in Lake Michigan could hurt the lake's ecosystem. ›20:20 15 Aug, Fri Clooney, Pitt join Toronto Film Fest lineup: Movies featuring Brad Pitt, George Clooney, Kate Beckinsale, Edward Norton and Colin Farrell and a documentary about Paris Hilton have joined the lineup for the Toronto International Film Festival. ›19:21 19 Aug, Tue Two women try to save biggest lake: Two Russian women, long-time defenders of the world's biggest lake, say its getting harder to save Baikal due to pressures like global warming and development. ›20:27 15 Aug, Fri Virtual fence construction in Ariz. put on hold: Construction on "virtual fence" projects scheduled along Arizona's border with Mexico is on hold indefinitely because the Interior Department hasn't signed off on use of its lands, federal officials said Tuesday. ›02:26 Woodward book title finally announced: The suspense didn't quite compare to the identity of "Deep Throat," but we now know the name of Bob Woodward's fourth investigative work on the Bush administration, just three weeks before the book's release. "The War Within: A Secret White House History 2006-2008" will be published Sept. 8, 2008. ›14:39 19 Aug, Tue Abandoned ashes pile up at funeral homes: The abandoned ashes are stacked floor to ceiling in the basement of the Boston funeral home, tucked on shelves and in an unused dumbwaiter part of a growing problem nationwide. ›22:22 19 Aug, Tue U.S. and Poland sign missile defense deal: U.S. Secretary of State Condoleezza Rice and Polish Foreign Minister Radek Sikorski have signed a deal that will put an American missile defense base in Poland, a move that has angered Russia. ›10:06 |
