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Really good balsamic vinegar?

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I was recently gifted with a bottle of balsamic vinegar brought back from Modena...the real deal...thick, syrupy, sweet, and intense. I am anxiously waiting for the summer berry season to arrive, and in the meantime will be recreating a gorgonzola/fig/proscuitto flatbread "pizza" drizzled with balsamic vinegar (that I enjoyed at Eulipia in San Jose). What are other recipes/ideas that would really showcase the flavors of the vinegar?

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