Michael White dislikes ubiquitous industrial balsamic vinegar and says there is only one REAL balsamic (left). He recently said to the WSJ: “I can do without all the different types of balsamic vinegars. There’s only one real balsamic, and that takes years to age. A sample is taken to the town of Spilamberto, where the consortium is, and they test it and you can only make so many bottles. The huge commercial market in America is all about packaging, and it’s caramel color and red wine vinegar and they mix it together with sugar. I also can’t stand drizzling with balsamic, it’s totally annoying.”
We couldn’t agree more! Our Aceto Balsamico Tradizionale from Modena is made by Ca Dal Non (grandpa’s house, in Italian) and it is certified by the Consorzio of Aceto Balsamico di Modena. The Aceto Balsamico Tradizionale of Modena MUST be bottled in a small (100ml) bottle of the same shape and the bottle MUST be in a box (see picture on the right). If your Aceto Balsamico of Modena does not come in this bottle and in this box, it is not the real thing and Michael White would be very annoyed at you! So would we.
Couldn’t agree more. Bought a bottle in Bologna and use mere mls per year. It’s liquid gold. Never use it as a part of a salad dressing; that would be a sin. For that, use a good wine vinegar. Use the aceto balsamico tdm on deserts, fruit and maybe some meats. Wonderful stuff. Pay the price and then use it sparingly in recognition of it’s cost
Thank you! Also, grilled anything, in particular fish, grilled asparagus…! And in the desserts arena, I’m recently making poached peaches; they are wonderful with a drop of ABT before serving.
Ivan Wotring
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