This balsamic vinegar has become the staple in my kitchen. It has a wonderful depth of flavor that compliments many different types of salads, meats, and breads. It is tangy yet sweet. It is a rich, brown color. Its aroma is wonderful; a very high quality balsamic vinegar.
The company resides in Italy. They began olive oil production in the early 1900’s in a small town called Alghero. In the mid 1980’s, the founder’s grandson expanded their product line to include other Italian items like balsamic vinegar.
The story of this vinegar is scripted on the bottle; which reads, that it comes from Italy and is derived from matured and fermented grapes as well as wine vinegar. It is then aged in wooden casks. Although many balsamic vinegars can be aged 25 years or more, the age of this particular vinegar is 10 years.
I have drizzled it on salads and it tasted wonderful! I first put it on a garden salad, but then I experimented with a spinach salad and chicken salad and it tasted just as good.
I also mixed it with olive oil, salt, garlic, and oregano. Then I dipped bread (a slice of toasted baguette) into that. It was a delicious bread appetizer. I think a cheese dish would be great with the vinegar also. In fact, I served a dish using this balsamic vinegar recently and many guests complimented on its flavor and tastiness. As I have experimented with it, I have come to the conclusion that it is one of those special ingredients that make most recipes turn from average to gourmet.
I have heard of people using it for fish dishes, but I have not done that yet. I think doing some research as to how much and when in the cooking process to use it would be a good idea if this is a new product for you.
The bottle has 8.5 fluid ounces (250 ml). That is plenty to last awhile unless it gets used everyday. I have had mine for about 6 months and half of the bottle is still left.
I wholeheartedly recommend this balsamic vinegar. It is exquisite!