Villa Manodori Artigianale Aged Barolo Wine Vinegar D.O.C.G.

Sometimes, without even knowing it, you have all the ingredients to make fresh foods from your own home. Because I am a big fan of spices, different types of vinegars and oils, one of my favorite things to make from scratch is salad dressing. This Villa Manodori Artigianale Aged Barolo Wine Vinegar D.O.C.G. is a great ingredient for those fresh salad dressings that you have to make today.

What’s great about this vinegar is that it adds a fresh twist on something old. Created by Chef Patron Massimo Bottura, this aged wine vinegar is made with quality and flavor in mind, it is fragrant and light, and speaks to fresh Italian cooking that reminds you of the outdoors and the sea. It brings a different taste to the table. Even though you may be a pro at making salad dressing from scratch, just adding this aged wine vinegar instead of your usual, store bought vinegar, will invigorate and freshen even the most common of recipes.

This aged wine vinegar is special for so many reasons. It’s neither white nor red, but a lovely red-orange color that will make your salad dressing look and taste really special. But it’s not just for salad dressing. Aged wine vinegar is great for stews and sauces. Any time you’d like to add a little acid and complexity to a dish, Just add a dash of this vinegar and it will compliment the taste nicely.

Shrimp goes great with this aged wine vinegar. Just add a little thyme and pepper and you’ve got a tasty twist on something new. Add some orange or lemon slices to play up the color. Because it is on the higher end on price points, I wouldn’t keep it just to myself. It’s really great for entertaining and making dishes that are made to be seen and explored.

0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos

Taste the Balsamic Vinegar of Acetaia Leonardi

July 25, 2013 3:34:58 PM EDT

>Acetaia Leonardi La Corte Balsamic Vinegar

Acetaia Leonardi Balsamic Vinegar is made from the must of grapes from the Modena region, cooked and aged in wooden barrels of different woods for a minimum of 25 years before making it to shelves and kitchens worldwide.

The best and traditional balsamic vinegar is thus the result of this long process: vinegar which is dark-brown colored, has the correct density and a complex and penetrating, obvious, but harmonious and pleasant flavor; vinegar which is characterized by its bitter-sweet taste, with velvety shades. This is what you will find in every bottle of Acetaia Leonardi Balsamic Vinegar.

Most people will just use balsamic vinegar as a sweet-and-sour dressing to use on salad and veggies but it can actually be used throughout the meal, from the appetizer up to dessert, according to the different levels of density related to the ageing time in wood barrels. In fact, the more it is aged, the more it gets thick and aromatic thanks to the wood scents and flavors of the barrels.

It is therefore important to choose according to the specific needs: a young balsamic is very liquid and suitable to dress salads, marinade meats and seafood, prepare the vinaigrette and dips; a medium aged balsamic is perfect not only on salads and veggies but also on risottos, soups, meat, fish and fruit salad.

A balsamic aged for at least 10 years, such as the Acetaia Leonardi Balsamico "Il Pregiato" Balsamic Vinegar, shows a very velvety consistency and is good on cheese, caviar and seafood, strawberries and other fresh fruit, ice-cream, custard, cheesecake and even as an ingredient for refreshing cocktails.

Finally, a balsamic aged more than 30 years, such as the Acetaia Leonardi "Extra Vecchio" Traditional Balsamic Vinegar of Modena DOP, besides all the uses already mentioned, can be sipped as it is, pure at the end of the meal for its digestive properties.

So the next time you are cooking and need that little extra to make your dish awesome, consider using Acetaia Leonardi Balsamic Vinegar to impress your taste buds.

1 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos