In the pantheon of Italian food products one type of vinegar stands above all others, Aceto Balsamico from Modena. Aged in former wine barrels of French Allier oak, this 6 year balsamic has an extraordinary density, aroma and depth of flavor with a clean delicate finish. Made from Lambrusco and Trebbiano grape varietals it is often mistaken for a 10,12 or even a 15 year old balsamic. An exceptional product that contradicts its age and modest price.
See Recipe for Balsamic, Cremini and Goat Cheese Flatbread under Detailed Description.
La Storia of: Maletti Aged Aceto Balsamico
Made in: Soliera in Modena, Emilia Romagna
The Maletti family has been producing quality traditional balsamic vinegar in the "food valley" of Italy for generations. The grapes from the Lambrusco vines are grown in the company’s own vineyards and the must cooked, blended and barreled on site. There are no artifical colors, preservatives or sulphites.
A 2009 SOFI (National Association for the Specialty Food Trade) Gold Winner for Outstanding Vinegar, Maletti Aged Aceto Balsamico has an extraordinary depth of flavor and aroma to season and enhance the flavor of meat, fish, salads, cheese, even chocolate. Use few drops of artisan aged balsamico brings out the character and sweetness of fruit especially strawberries Frangole all' Aceto Balsamico and create recipes with a sweet savory .
Recipe for Balsamic, Cremini and Goat Cheese Flatbread
In a medium skillet cook 1/2 cup sliced cremini mushrooms in 2 T extra virgin oil until almost tender. Add I T Maletti Aged Aceto Balsamico; continue to saute until vinegar evaporates and mushrooms are tender. Spread mushrooms over a flatbread dough. Sprinkle with 2 T crumbled goat cheese and 1/2 t fresh thyme. Drizzle with 1 t of balsamic before serving, if desired.