Mariangela Montanari’s family has been making Aceto Balsamico Tradizionale in Modena for centuries. It’s Gustiamo‘s Ca dal Non. She wants to make sure we all understand that there is only ONE Balsamic Vinegar. It is the “Tradizionale”. And when we say “real”, we mean Traditional Balsamic Vinegar or Aceto Balsamico Tradizionale. As Mariangela recently explained on our Facebook page, the word “Tradizionale” says it all:
“Tradizionale is just a simple word, but in the world of balsamico, it makes a great difference. Tradizionale is not made with wine, but just with cooked grape must, a sweet liquid that maintains a sweet and fruity note despite the acidity it gains during the long aging process. Tradizionale is perfectly balanced in your mouth, you feel sweetness and acidity at the same time, one does not overpower the other.”
“Tradizionale is the vinegar with cooked grape must as only ingredient. Tradizionale is the vinegar aged for 12 or 25 years. Tradizionale is the vinegar in the 100ml bottle designed by Giorgetto Giugiaro. Tradizionale is the vinegar made in a series of barrels made of different types of wood and aged in the lofts of the houses in Modena, Italy. The tradition of making Tradizionale in my family was born with my great grandfather who started a series of barrels… and his vinegar is still ageing in my lofts today.”
And it is waiting for you in Gustiamo‘s warehouse in the Bronx! Gustiamo imports three of Mariangela’s Traditional Balsamic Vinegars: Ivory, Gold and Demetria Extra Gold. And in case you haven’t heard, the dessert of the summer is Panna Cotta with Tradizionale. Here’s the recipe.
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