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Aceto Balsamico Tradizionale

RicRios Jun 22, 2005 10:01 PM

Just got a bottle (3 oz, U$S100) of Aceto Balsamico Tradizionale (Silver label) from Reggio Emilia.
Trying to put it to good use.

So far, this is my rating:
1) -gross- : just slurp it from the bottle. Wonderful.
2) On top of vanilla ice cream. Very good to great.
3) On top of pieces of parmigiano-reggiano. Very good.

Other suggestions, anyone?

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  1. f
    farmersdaughter RE: RicRios Jun 22, 2005 11:45 PM

    It's great on top of roasted or grilled radicchio (especially the treviso variety). Also any good mushroom, roasted or grilled, topped with a drizzle of balsamic, is wonderful. If you can get porcinis where you are try those (we have them here in SF and they have been fantastic the past 3 weeks or so) or portabellos would be good as well.

    Traditional is sliced strawberries mixed with balsamic vinegar, but I don't like strawberries that much.

    I like to drizzle a bit over homemade frittata (either that or white truffle oil). Makes an everyday dish really special.

    1 Reply
    1. re: farmersdaughter
      curiousbaker RE: farmersdaughter Jun 23, 2005 10:12 AM

      I liked good quality balsamic on strawberries very much, with a sprinkle of black pepper.

      I like it also on an excellent steak, but then again, I can't say that I've had $100 balsamic. I would probably feel too guilty to enjoy it any way but absolutely straight.

    2. y
      yayadave RE: RicRios Jun 22, 2005 11:46 PM

      Mario orange clog put it on a stack of sliced mortadella.

      1. w
        wasabi RE: RicRios Jun 23, 2005 11:57 AM

        balsamic and fruit are always a good mix.

        if you've got ripe peaches, cut them in half and pit them. lay them in a baking pan and drizzle with your good vinegar and roast until the peaches are soft. you get a killer sauce from the juices and the vinegar and the fruit is mighty tender. serve it with dulce de leche ice cream or just slightly sweetened whipped cream.

        1. j
          Just Larry RE: RicRios Jun 25, 2005 12:31 AM

          When figs are in season, cut them in half, put in a toaster oven or in a hot oven to dry them a bit and concentrate the flavor. Drizzle with the Basalmic and top with shavings of Parm. Reggiano. Pure heaven. Do not eat too many at once as figs are a very high fiber fruit...if you know what I mean. Hopefully David will make them as a special at Fioretto.

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