Found 2 product(s) for Vinegars and Glazes (1-2 of 2)
Vinegars and Glazes One of the great gastronomic treasures of Italy are Italian vinegars. Their depth of flavor enlivens a variety of foods.A good Italian vinaigrette should be well-balanced in terms of its acidity. The ratio is typically 3 parts extra virgin olive oil to 1 part vinegar. Start with the vinegar, add some coarse salt and a pinch of sugar. Then add the oil and whisk briskly. Fresh chopped herbs should be added just before you serve the dish.
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.
A grape well known in antiquity and a favorite of the infamous Casanova, Refosco yields a red wine with strong wild berry and plum flavors and a deep violet color. So too with its wine vinegar. This red wine vinegar has the color, body and flavor of Refosco wine (a native Friulian variety) making it an ideal choice for marinades,deglazing roasted meats and wine based salad dressings. Naturally unfiltered.
Recipes for Slovenian Braised Red Cabbage and Vinegar Herbed Potato Salad under detailed description.
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