Crema di Balsamico, have you tried this stuff?
Some friends of ours brought us back a 250ml bottle of this stuff "Crema di Balsamico" from Europe and we finally tried it and it was great. From a little online research, its a reduction of balsamic vinegar and Trebbiano grape juice. It is excellent with fruit. I sliced some Bartlett pears on a madolin and spread some of the Crema di Balsamico on each slice and topped it with a slice of Manchego cheese and a pecan and it was a fantastic flavor.
Den
Nov 05, 2009 03:01PM
Is this the white balsmic glaze? I have some and use it as a salad dressing or as a drizzle finish a cold curry beef on lettuce appetizer. I really like the sweetness with the curry.
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No, it's the brown stuff
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Isola has a large variety of cream balsamics. I've started to buy them to experiment with.
Not to expensive, and very nice quality. I plan on pairing them up with meats and cheeses.
http://www.isolaimports.com/creams-of...
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This product is easy to find in my city (NYC) , but I wonder why it is any better than a reduction of balsamic that you can make at home. Years ago the bottled balsamic creams were pure but most of those I have seen lately have all sorts of stuff added--caramel color, preservatives. etc.
Many varieties on offer these days:
http://www.gourmetitalian.com/categor...
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