nancy

I've been thinking about this one for awhile. <BR>People have talked about the apertifs in Italy and the olive oil (both of which I can't wait to try!) <BR>But no one has mentioned the Balsamic vinegar, which from what I have read about is absolutely ambrosical. <BR>Are there any *best* places to find it. <BR>Any brands which are better. <BR>Do some restuarants really serve little shots of it to drink? <BR>That's what we would want to bring back if it's as good as it's suppose to be. <BR>(Boy, I would have a hard time constructing *that* sentence into Italian! <BR>Thanks for any yummy info anyone can provide. <BR>Nancy

Sheila

A woman after my own heart. I may print this posting out to show my husband who has threatened divorce if I take balsamic vinegar on holiday with me. <BR> <BR>The place to buy it is Modena, and the choice of brand is a matter of taste

kam

Hi Nancy, Sheila is correct that the best is from Modena, but you don't need to travel there to find their Balsamic in shops throughout the country. Generally, Balsamic vinegar is used as a "supplement" to regular vinegar in a salad. That is, you would dress the salad with a good wine vinegar (one part vinegar to 3 parts good olive oil) and then add about a tablespoon of Balsamic. You don't use it in lieu of wine vinegar. This sounds strange, but as with wine, you get what you pay for. The very best Balsamic is the priceiest--you might ask how long it has been aged and perhaps you will be able to taste it before purchase. Generally, I wouldn't bring it back with me, but if you live in a part of the U.S. where Italians import shops are not common, perhaps you would want to do so. (SF is loaded with great Italian delis with great vinegar--we're lucky) One wonderful treat that I have made is absolutely gorgeous, ripe strawberries with just a bit of balsamic poured over at the last minute. Yum! Have a great trip. Buon viaggio.

nancy

Thanks Shiela, and Kam, <BR>Luckily my husband wants to try this as much as I do. <BR>We will not be near Modena, so it is good I can find it throughout. <BR>I understand the vinegar is *quite* pricey, and used in smallish quantities. <BR>Also, aging is very important, yes? <BR>I live in rural Vt. and we have no Italian delis here, although I am able to get a melt-in-your mouth prosciutto at our local food coop. <BR>But unfortunately, all balsamic vinegar here comes in clear bottles by the pint,etc. <BR>Maybe I will suggest this to that person , recently on the forum ,who is looking for import suggestions! <BR>Thanks for the info. <BR>Nancy

Al

Nancy, <BR> I have found it in many shops in Italy. Several shopkeepers have said that it is quite a bit less expensive in Modena. Let the shopkeepers suggest a good 'condiment' aceto balsamico. There is also aceto balsamico tradizionale, wickedly potent. There is a cookbook, appropriately called The Balsamic Vinegar Cookbook. Should you have a hankerin before Italia, zigermans.com here in Ann Arbor has a great selection of balsamic to ship. <BR>Ciao.

Caitlin

Nancy, <BR> <BR>You don't have to wait until next year to learn about and try real balsamic vinegar (and true Balsamic comes only frome Modena, though lots of commercial dreck makes the claim as well). Several of the better gourmet shops now do mail order over the net. Your best bet for balsamic is www.zingermans.com. They have a reasonable selection, and also an essay explaining the history of balsamic and what good ones are all about. So go there and read up, whether you ultimately buy or not. And enjoy!

nancy

Thank you Al and Caitlin, <BR>You both came up with the same suggestion as to procuring some before we go! <BR>Definately will try some soon. <BR>A year is too long to wait! <BR>Nancy

mokka4

Wow! 13 year old thread!

Gretchen

I have an idea about advertising vinegar!!

There are good balsamics available here--and if you can get the aged where you use only a drop or two to finish a dish, it will lead you to what you want to invest in for your trip.

flpab

When you look at a bottle of balsamic vinegar there are coins on the bottles, more coins the more expensive and better or aged.