Vendemmia in Modena

September and October in Italy are vendemmia time, grape harvest season. This year in Modena, Emilia Romagna the vendemmia was phenomenal. The grapes were plump, healthy, and perfectly sugary; exactly the right kind of grapes for making the best balsamic vinegar. For this year’s vendemmia we had a detailed balsamic reportage by our friend Viola Buitoni….

A Balsamic Summer Menu

Mariangela’s balsamic will make you rethink your idea of what a balsamic pairing should be. Mariangela makes her line of balsamic vinegars in Modena. All of her products are made with just one ingredient: organic grapes. From vineyard to bottle, Mariangela takes care of every single detail of her balsamic production. In fact, not only is…

Balsamic Talk on Heritage Radio at the Good Food Mercantile

Balsamic Lady Mariangela just flew from Modena to join us for a couple of days in San Francisco. Together, we converted the crowds to REAL Traditional Balsamic Vinegar of Modena, tasting after tasting. We were sponsors of the always inspiring Good Food Mercantile and there we sat down with Hannah Fordan of Heritage Radio for a…

Serve Cheese with Balsamic

This is the simplest and most iconic cheese pairing: it doesn’t get more Emilia Romagna than this. When the tart and viscous Traditional Balsamic Vinegar meets the savory and nutty Vacche Rosse Cheese, their flavors combine in an explosion of umami notes. These two food icons represent the historic culinary landscape and old food traditions of Emilia…

Pan di Saba, sweet bread

Chock full of nuts and dried fruits, this sweet bread is rich and festive. Saba is one of the oldest sweeteners of the Mediterranean area, so this recipe must have quite ancient origins. It’s one of those classic recycling creations that can be reinterpreted and adapted according to what leftovers of last night’s party you…

Pollo alla Saba (Chicken Vittorio Style)

This is a glorious version of your everyday recipe for chicken thighs. We tasted this recipe for the first time at Mariangela’s table, in Vignola. This recipe was invented and perfected by Vittorio, her father. Thanks to the combination of Balsamic Saba 3 and the sweet Saba, this pollo is an explosion of flavors: slightly…

Risotto zafferano and traditional balsamic vinegar

The whole saffron threads give to this risotto rich notes of dried fruit and flowers with a hint of smokiness. Vialone Nano is the perfect rice variety for this dish; it absorbs all the flavors and keeps them locked in its round grains. The best part of this recipe is finishing the creamy, golden risotto…

Agrodolce onions and frittata

These are two of our favorite recipes, because they work extraordinarily well both together and as separate dishes. That said, at Gustiamo we are on a one frittata per week schedule, so we will probably always choose to combine them. Because, let’s be honest, we all agree that nothing enhances the egg-y flavors of frittata…

Balsamic Saba 6

 Balsamic Saba 6 is wonderfully viscous with an amazingly thick texture. We like to call it a young balsamic vinegar. Balsamic Saba is a condiment, with an impeccable balance between sweet and acidic. It’s a combination of saba, the sweet syrup obtained from the reduction of grape must (aka grape juice), and naturally acidified cooked grape…

Octopus salad with traditional balsamic vinegar

Fresh, citrusy, and savory on point, octopus salad is among our favorite summer dinner recipes, especially pleasant for a picnic or al fresco party. Drizzle some drops of traditional balsamic vinegar aged for 12 years and the flavors will get immediately brighter and more lingering. The splash of agrodolce tones down the octopus fishy aftertaste…