Where to buy balsamico tradizionale at a deep discount in Rome and/or Naples?
Dec 8th, 2005, 01:17 PM
#21
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We paid 25€ for 8.5 oz. of Aceto balsamico di Modena "old", Fondo Montebello, bottled 05/03/2004. That was in an enoteca in Bologna. Before anyone says that we were had, we gave a bottled as a gift to someone who buys 7 year old balsamic vinegar by the case. He did not open the bottle for a year because it looked like nothing special. He was bowled over once he opened it. We knew what it was because we had this syrup over strawberries before we purchased it. This was not the most expensive balsamic vinegar available in that shop.
Dec 8th, 2005, 01:49 PM
#22
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Tradizionale balsamico is in a class by itself; there are many other types that are less expensive and sold in the Modena area. Seven-year-old is not considered old in for balsamic vinegar.
APOLOGIES TO Caroline and others: I just looked at the chunk of Reggiano parmesan I bought today; the price I paid was not $12.99 per pound; it is $11.99 per pound at Di Palo in New York City.
APOLOGIES TO Caroline and others: I just looked at the chunk of Reggiano parmesan I bought today; the price I paid was not $12.99 per pound; it is $11.99 per pound at Di Palo in New York City.
Dec 8th, 2005, 02:52 PM
#23
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It is my understanding that all balsamico tradizionale are sold only in 100ml bottles, whether from Reggio Emilia or from Modena. Only after the consortiums that have tasted blind and approved of the balsamico that has been proffered by the producer as "tradizionale" can it be sold in bottles that in the case of Modena are small, bulbous in nature, and with varying colors of caps to indicate their age. Reggio's "tradizionale" are in tall, skinny bottles, with varying colors of caps, two of which have been mentioned in one of the postings. That said, there are also "artisanal" balsamicos that are not "industrial", that are very high quality, and some can cost a small fortune. What we buy in the U.S.A. on the mom and pop grocery store shelves is industrial 99% of the time. The "tradizionale" is considered a condiment. There is a wonderful cookbook I have that is strictly devoted to recipes for tradizionale: Balsamico! by Pamela Sheldon Johns. 1999 copyright. ISBN 1-58008-030-8. I have bought "artisanal" balsamico that has been lovely but none have equaled tradizionale. At $75 for a 100ml as a price for "old", multiply 100ml times 7.5 and you have the volume in a regular size bottle of wine, i.e., 750ml. Multiply $75 times 7.5, and you get what a wine bottle sized volume of tradizionale at the low end costs! Start talking prices for extravechio of 25 years and more, then you are in the stratosphere for a wine bottled size volume. I have also reduced artisanal and industrial balsamicos on the stove top to concentrate their flavors. That is a lovely technique but will not ever equal tradizionale.
Dec 9th, 2005, 06:30 AM
#24
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Capri thanks for the well-written info. After all these posts I am now wondering if I might buy a bottle here in NYC. But please tell me what exactly you would use the tradizionale for, aside from on top of Parmesan chunks for dessert. It is too precious to use for salad dressing so, where...a few drops on top of roast meats? (At Babbo they drop a bit on top of the guinea hen and it makes the dish for me) I would love to hear from someone who actually USES it. And what a great holiday gift. Thanks again.
Dec 9th, 2005, 01:30 PM
#26
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ekscrunchy, if you should buy any tradizionale in NYC, first download the inventory and pricing from the Rare Wine Company for which I have posted the URL in one of the prior replies I made in this thread. Truly, I have never found any less expensive pricing and that allows for shipping. Many of the premium, gourmet shops will charge $40 to $100 more per bottle for the same bottle I can get from Rare.
That said, the cookbook I referenced may be available from your library or maybe your library may get an interlibrary loan from another library. As noted, drizzled on strawberries, on Parmesan, is excellent. AND, if you want to die and go to heaven, you buy the cherry balsamico, and pour two measured teaspoons over 3 scoops of icecream. Do this to drive your guests nuts. Don't let them see what you're doing. See if they can guess what it is. They will be floored, it is soooo good, and unless they've had it before, will be shocked that they had a "vinegar" on ice cream. Serve black coffee, preferably Sulawesi, with the ice cream. Don't ask why! Just try it! Another show stopper is pour 3 tablespoons olive oil in a cast iron skillet, one bunch of asparagus, 3 large, minced garlic cloves, generous amounts of freshly ground black pepper, 1/2 teaspoon of KOSHER course ground salt--not TABLE, but KOSHER--mix in the skillet, and with the oven pre-heated to 400 degrees, oven grill the asparagus by placing it in the top 1/3 of the oven, and cook for 10 to 15 minutes, stirring occasionally. Drain the oil but don't lose the minced garlic. Separate the asparagus on 4 to 6 plates, sprinkle the cooked garlic from the pan bottom over the asparagus, shave very thin strips of Parmesan over the asparagus--not to cover all of the asparagus, but say 4 to 6 strips 3/8 to 1/2 inch wide, and an inch to two long--and then for EACH serving, measure 1/2 teaspoon or more, to your tastes, of balsamico traditionale, to pour over the asparagus and the parmesan. Serve--BUT GUARD YOUR plate from your neighbor who wants seconds!
OK. Now, I've given away my personal recipe that evolved from some prior cookbook recipies!
That said, the cookbook I referenced may be available from your library or maybe your library may get an interlibrary loan from another library. As noted, drizzled on strawberries, on Parmesan, is excellent. AND, if you want to die and go to heaven, you buy the cherry balsamico, and pour two measured teaspoons over 3 scoops of icecream. Do this to drive your guests nuts. Don't let them see what you're doing. See if they can guess what it is. They will be floored, it is soooo good, and unless they've had it before, will be shocked that they had a "vinegar" on ice cream. Serve black coffee, preferably Sulawesi, with the ice cream. Don't ask why! Just try it! Another show stopper is pour 3 tablespoons olive oil in a cast iron skillet, one bunch of asparagus, 3 large, minced garlic cloves, generous amounts of freshly ground black pepper, 1/2 teaspoon of KOSHER course ground salt--not TABLE, but KOSHER--mix in the skillet, and with the oven pre-heated to 400 degrees, oven grill the asparagus by placing it in the top 1/3 of the oven, and cook for 10 to 15 minutes, stirring occasionally. Drain the oil but don't lose the minced garlic. Separate the asparagus on 4 to 6 plates, sprinkle the cooked garlic from the pan bottom over the asparagus, shave very thin strips of Parmesan over the asparagus--not to cover all of the asparagus, but say 4 to 6 strips 3/8 to 1/2 inch wide, and an inch to two long--and then for EACH serving, measure 1/2 teaspoon or more, to your tastes, of balsamico traditionale, to pour over the asparagus and the parmesan. Serve--BUT GUARD YOUR plate from your neighbor who wants seconds!
OK. Now, I've given away my personal recipe that evolved from some prior cookbook recipies!
Dec 9th, 2005, 01:46 PM
#27
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http://www.amazon.com/gp/reader/1580...=0#reader-page
Above is the URL for the "reader" for Balsamico!, the cookbook I referred to above. This "reader" is on www.Amazon.com. If cutting and pasting the URL for the reader doesn't work, go to www.Amazon.com, choose to search in "books" and type in BALSAMICO and you will get the book which you can then preview with the reader.
WITH THE READER YOU WILL BE ABLE TO SEE SEVERAL COLOR PICTURES OF DISHES AND COMPLETE RECIPES FOR BALSAMICO, READ THE TABLE OF CONTENTS, etc., and have another idea of what you can do with tradizionale!
Above is the URL for the "reader" for Balsamico!, the cookbook I referred to above. This "reader" is on www.Amazon.com. If cutting and pasting the URL for the reader doesn't work, go to www.Amazon.com, choose to search in "books" and type in BALSAMICO and you will get the book which you can then preview with the reader.
WITH THE READER YOU WILL BE ABLE TO SEE SEVERAL COLOR PICTURES OF DISHES AND COMPLETE RECIPES FOR BALSAMICO, READ THE TABLE OF CONTENTS, etc., and have another idea of what you can do with tradizionale!
Dec 9th, 2005, 02:14 PM
#28
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Capri, thanks for all the info! I will check the links and the book. And finally, I know what to do with the bottle of the cherry-aged balsamic condimento I bought a few years ago at the Central market in Florence! I opened it for the first time a few weeks ago and the cork broke in the bottle..I had stored it standing up for 4 years! The asparagus sounds divine. I do have a book entitled "The Balsamic Vinegar Cookbook" and I just looked at it..excellent introduction to the three types of balsamics and some great sounding recipes using the non-tradizionale vinegars. One recipe is for red cabbage and pears with balsamic vinegar. thanks again!
Dec 9th, 2005, 02:42 PM
#29
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>And finally, I know what to do with the bottle of the cherry-aged balsamic condimento I bought a few years ago at the Central market in Florence!<
Ah! I love those serendipitous moments in life! Made my day knowing your balsamico will now be put to good use!
If you haven't otherwise extracted the cork, try a winescrew. I've had problems with olive oils that were sealed like wine bottles, with cork, and simply used a winescrew to extract it. May not work if the cork is broken too deeply into the neck, but pushing the cork down the neck is not a good option if at all possible for it to be avoided, as you will have bits of cork in your vinegar. If that happens, if you have a wine funnel with a mesh screen, filter your balsamico through that or a colander with small wire mesh, large enough to drain the balsamico, small enough to capture the cork.
Ah!
I love those serendipitous moments in life! Made my day knowing your balsamico will now be put to good use!If you haven't otherwise extracted the cork, try a winescrew. I've had problems with olive oils that were sealed like wine bottles, with cork, and simply used a winescrew to extract it. May not work if the cork is broken too deeply into the neck, but pushing the cork down the neck is not a good option if at all possible for it to be avoided, as you will have bits of cork in your vinegar. If that happens, if you have a wine funnel with a mesh screen, filter your balsamico through that or a colander with small wire mesh, large enough to drain the balsamico, small enough to capture the cork.
