Twenty-five years ago, balsamic vinegars were just getting known in the United States; tradizionales weren’t even available for purchase but had to be given as gifts from Italian friends. Today we are enriched with great products available at specialty stores and online; but sadly, most people have had only the imitation product, which is most of what is sold in the nation’s supermarkets.
Given that balsamic vinegar is one of the great pleasures of the food world, seeking out an authentic bottle is well worth the time and expense. You have to learn how to read labels, ask, and then ask again. But, as with learning about wines, once you come up the curve a bit, the rewards are spectacular.
This week, part three of our four part look at vinegar: what makes balsamic truly balsamic.
TTFN, Fred.
Quote of the week: "The cure for boredom is curiosity. There is no cure for curiosity." - Dorothy Parker (US author, humorist, poet, & wit, 1893 - 1967)
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
No comments:
Post a Comment