Serious Eats makes a serious argument for Bottarga in Sho Spaeth’s piece “Bottarga: What It Is, How to Use It, and Whether It’s Worth It”. The answer to that last question? A resounding YES. While Bottarga is expensive, a little bit goes a long way. Plus, it keeps indefinitely in the fridge. Whether you slice…
Tag: Serious Eats
Balsamic Vinegar and EV Olive Oil with Gelato
We celebrated US National Ice Cream month, Gustiamo style, using both traditional balsamic vinegar from Modena and EV olive oil. A few drops of the traditional stuff from Modena can go a long way when it comes to balsamic. The taste of our Ca’ dal Non Traditional Balsamic Vinegar over vanilla or strawberry gelato is…