La Voce di New York talks Aceto Balsamico DOP

Alessandra Ferretti recently interviewed both of our Traditional Balsamic Vinegar DOP producers, Mariangela Montanari from La Ca dal Non and Andrea Bezzecchi from Acetaia San Giacomo for an article in La Voce di New York. Our own Beatrice was also interviewed; she talked about the difficulties of communicating the story and value of Traditional Balsamic Vinegar DOP….

David Lebovitz on Pairing Saba

Facebook Live is so much fun. This week we got to watch New York Times Food hang out with David Lebovitz and Melissa Clark at one of our favorite places in Brooklyn: Bedford Cheese Shop with Charlotte Kamin! What were they talking about? How to make the perfect cheese plate. This chat couldn’t have come up at a…

Extra Vecchio Balsamic in Departures

This holiday season, in Departures, the balsamic connoisseur Gabriella Gershenson says what we have been saying for years, Traditional Balsamic Vinegar is The most delicious, and exclusive, Christmas food to lavish on your guests and hosts alike this season! Real, aged balsamic vinegar makes an amazing gift. As Gershenson says: “This 25-year aged balsamic from Cà…

The Balsamic Cocktail

In this picture, Vittorio is enjoying a cold cocktail on a hot day under vines in Vignola, Modena. Vittorio, along with his daughter Mariangela are balsamic making masters. They make beautiful Balsamic Vinegar. Jokingly, we like to call this cocktail, “The Modena Sunset.” It is essentially a balsamic spritz. It is light and fresh. It…

Traditional Balsamic Vinegar, It’s a Process

Balsamico is one of those foods that baffles us with its complexity. We find that with balsamico, just when you think you have a handle on it, you realize you’ve missed some nuanced part of the production that brings you back to square one. With Mariangela at La Cà dal Nôn in Vignola, Modena, we dove deep…

Modena is for Balsamic

Team Gusti just visited Modena. We consumed kilos of tortelli, climbed the Ghirlandina (we’re still sore), ate at Osteria Francescana; and most importantly, we went deep into the world of Traditional Balsamic Vinegar. We hung out in the trebbiano vines, tasted Traditional Balsamic right from the barrel, we slept IN THE ACETIA (smells amazing btw), and we ate Traditional…

Just back from Modena

What is the best way to use Traditional Balsamic Vinegar? “You cannot go wrong when you pair Traditional Balsamic Vinegar with dishes that are salty or fatty (or both!). This is one of the easiest and most distinctly Italian ways to improve a dish and make it so special.” Those were the words of Mariangela…

What is White Balsamic? And Other Balsamic Vinegar Questions Answered.

“Il balsamic bianco è industrialissimo,” white balsamic is a super industrial product. That is the first thing Mariangela, our balsamic vinegar maker in Modena, said when we brought up white balsamic vinegar. We have been wondering a lot about this mysterious “white” balsamic lately, something we’ve been hearing more and more about. When you think about it, of…

Agrodolce. Our favorite Italian food word. New Balsamico!

Agrodolce is the Italian word for something that is both sweet and savory. This Balsamo is Agrodolce perfection. The ingredients, or perhaps we should say “ingredient” (there is just one), is cooked grape juice a.k.a “mosto cotto.” It’s made by Mariangela Montanari and her family. The grapes that they use are grown organically in their…

Getting Real with Real Balsamic

Mariangela Montanari’s family has been making Aceto Balsamico Tradizionale in Modena for centuries. It’s Gustiamo‘s Ca dal Non. She wants to make sure we all understand that there is only ONE Balsamic Vinegar. It is the “Tradizionale”.  And when we say “real”, we mean Traditional Balsamic Vinegar or Aceto Balsamico Tradizionale. As Mariangela recently explained…