Found 2 product(s) for Vinegars and Glazes (1-2 of 2)
Vinegars and Glazes One of the great gastronomic treasures of Italy that enliven Italian cuisine are condimenti, a special group of foods whose primary purpose is to add to the details and compliment food.
In the pantheon of Italian food products one type of vinegar stands above all others, Aceto Balsamico from Modena. A unique condiment that is often imitated but can never be duplicated. A true Aceto Balsamico is made according to guidelines that go back to the noble families of Modena. It was so highly prized that Alfonso 1, Duke of Ferrara, who took his ducal feasting seriously, even maintained his own acetaia, a loft where vinegar barrels are stored.
Due Vittorie Maletti Aged Aceto Balsamico is rich, syrupy and fragrant. The concentrated flavors mean that a little goes a long way to season and enhance meat, fish, salads, fruit, cheese, even chocolate! An impressive and incredible gift!
To make good Italian red wine vinegar you must begin with good Italian red wine. Like the legendary wines of Tuscany, Volpaia Aceto di Vino Rosso is made from Sangiovese grapes and aged up to one year in large chestnut vats and then in small oak barrels (barriques). Traditonal artisan methods produce a vinegar with the structure, aroma and flavor profiles of a fine Italian wine. Combine this with one of our extra virgin olive oils and you will never buy bottled salad dressing again.
The Fox and the Grapes Red Wine Vinegar Salad Dressing
1/4 cup fresh flat leaf Italian parsley, coarsely chopped 2-3 cloves of garlic 2 T fresh oregano leaves, coarsely chopped or 2 t dried oregano 1/2 c extra virgin olive oil http://www.cosituttimarketplace.com/servlet/the-Extra-Virgin-Olive-Oil/Categories 2 T Castello di Volpaia Red Wine Vinegar 1 t sea salt 1/4 t freshly ground mixed peppercorns pinch of turbinado sugar 1/8 t red pepper flakes (optional)
Using a mortar and pestle or mini food processor combine garlic, peppercorns and sea salt. Do not over process. You just want the peppercorns and sea salt to be absorbed into the garlic. Add chopped oregano and parsley to form a mixture. Stir in olive oil, vinegar and a pinch of turbinado sugar to sweeten. Add red pepper flakes if desired and adjust seasonings. If dressing is not to be served immediately, refrigerate. If chilled, return to room temperature before serving.
