Agrodolce Onion 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. 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 and the caperberries’ salty personality.  Extra tip: serve it…

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 Zucchini

This is the summertime go-to recipe for our balsamic producer, Mariangela. But don’t worry, even when zucchini 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…

Balsamic Life

The Best Grapes Make the Best Balsamic Where do the grapes used for Balsamic Vinegar come from? It’s an important question we just don’t think enough about.  This is Mariangela Montanari. She grows her own grapes (Trebbiano, Lambrusco, Pignoletto…) AND makes her own balsamic. That’s rare. Mariangela is one of the few balsamic producers in…

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

Mariangela 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….