Made in the U.S.A. since 1998
artisanal ♦ Sustainable ♦ Rare

How to Use
Traditional Balsamic

Buy Balsamic
Fact Sheet | FAQs | How Do I Use It?

Here are several families of foods, which are greatly enhanced with a few small drops of our traditional balsamic, added just before serving:

Fruit (fresh)
melons
figs*
strawberries*
raspberries*
blackberries
white (or yellow) peaches*
Fish
salmon*, grilled, sautéed or    broiled
sautéed or grilled scallops
tuna carpaccio
steamed lobster
sautéed sole
grilled or smoked eel*
Meats
all dark roasted meats*
rabbit* (prepared your favorite    way)
grilled steaks
sauteed or grilled lamb chops
roast beef
sautéed veal medallions
wild large game*, especially wild    boar and elk
long-roasted bison*
beefsteak tartare*
sautéed fois gras
Poultry
game birds (pheasant, dove,    quail)*
roasted guinea hen*
broiled chicken
baked game hens
Eggs
carmalized onion frittata*
spinach timbale
wild mushroom quiche
Vegetables
fresh sliced tomatoes*
grilled eggplant* or zucchini
steamed fresh green beans
braised broccoli rabe
broiled tofu
grilled or sautéed leeks
sautéed mushrooms*, wild and    domestic
grilled asparagus*
sautéed sweet-and-sour red    cabbage
ripe avocado*
fried artichokes



* our family favorites


Cookbook Recommendations

Paul Bertolli's Cooking by Hand (Clarkson Potter, 2003) is a presentation of his profound food philosophy in general, including uses of traditional balsamic.

Meesha Halm's The Balsamic Vinegar Cookbook (Collins Publishers, San Francisco, 1996, Harper Collins Publishers, Inc.) can be consulted for a delicious exploration of food-matching possibilities specifically for traditional balsamic.

Cheeses
Parmigiano-Reggiano*
Pecorino Romano
soft goat cheese
Desserts
zabaglione
crème caramel
panna cotta
apple tart*
baked or poached pear*
gelato
ice cream
Alone
sip after dinner as a liquer*
(serve with soda water on the    side)
 
Made in the U.S.A. since 1998 ♦ artisanal ♦ Sustainable ♦ Rare