Summer farro salad agrodolce

Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding balsamic saba 6 for an agrodolce kick.

Rabbit Cacciatora by Stefano Corvucci

The first time that we tried this dish we were in Bologna at chef Stefano Corvucci’s cooking school. We couldn’t believe that a recipe this simple could result in such sophisticated flavors. Chef Stefano has been our friend for many years. At his cooking school CIBO, the culinary institute of Bologna, Stefano specializes in making complex…

Balsamic risotto with zucchine

This is the summertime go-to recipe for our balsamic producer, Mariangela. But don’t worry, even when zucchine are not in season, you can adapt this recipe to any bright and sweet greens you can find at your green market. Asparagus, broccoli, cauliflower, peas, fava beans, regardless of vegetable choice, the only must-do of this recipe is…

Balsamic on Heritage Radio

While balsamic vinegar maker, Mariangela Montanari, was in town, she sat down with Michael Harlan Turkell at Heritage Radio. Here is the full recording of Episode 343 of The Food Seen + the transcript below. Michael Harlan Turkell: Today is a special treat for me, because I have in studio a woman that I got…

Balsamic Vinegar NYC Takeover

Marianglea Montanari: balsamic vinegar maker, balsamic expert, and balsamic superwoman. We just spent a very exciting week with Mariangela, setting the city on fire… or better, setting the city on balsamic. And by balsamic we mean, Traditional Balsamic Vinegar of Modena. Mariangela is one of the few producers of balsamic vinegar that makes balsamic in…

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…