Grilled Balsamic Peaches
These grilled balsamic peaches are absolutely decadent. Our take on the summer classic of grilled stone fruit adds a deep and rich flavor that beautifully compliments the sweetness of the peach. Add a scoop of vanilla bean ice cream or for a more heart-healthy option, add your favorite frozen yoghurt. Our products used in this recipe include: 18-Year Traditional Balsamic Vinegar
18-Year Traditional Balsamic Vinegar
Our 18-Year Traditional Balsamic Vinegar adds that classic sweet and thick balsamic flavor to any dish! This balsamic has been aged for up to 18-years and has only gotten better! Perfect for adding the authentic Italian flare to your dish. Use as a glaze over fresh strawberries or over grilled peaches with a scoop of vanilla bean ice cream. By far our MOST POPULAR balsamic vinegar!
Available in 4 sizes:
60 ml ~ 2.03 oz. (available in stores)
200 ml ~ 6.76 oz.
375 ml ~ 12.68 oz.
750 ml ~ 25.36 oz.
white wine vinegar, grape must
- No preservatives added
- No sugar added
- No caramel coloring added
- Non-GMO Certified
Contains naturally occurring sulfites
Strawberry Fig Shortcake
Try this Strawberry Fig Shortcake! With summer coming up, this sweet treat will be perfect for a BBQ or even to take to the pool. This recipe is surprisingly easy, semi-homemade, and decadent but fresh. Our products included in this recipe include: Black Mission Fig Balsamic Vinegar.
Our Traditional Style Condimento contains less than 5% high quality, barrel aged red wine vinegar from Modena which is added to inoculate the must with pro-biotic (acetic bacteria). The rest of the volume is wholly comprised of cooked Trebbiano grape must. The must is made from grapes cultivated in the region of Modena, which are crushed and cooked in the ancient “Traditional Style” in copper kettles, within the region of Modena, Italy.
Cooking in copper kettles to caramelize the grape sugar is more than just a quaint or romantic production step. Cooking down the grape must in copper is a rare production step which makes a monumental difference in terms of the quality and authenticity of the end product. Today most producers in Italy have opted for the vastly more efficient and modern method of condensing grape juice into a concentrate utilizing the relatively new process of vacuum evaporation. The use of this technology also typically necessitates the addition of up to 2% caramel color/dye to be added to the otherwise pale, anemic white grape must in order to add a deep, rich, mahogany-brown color. This practice was recently sanctioned by Italian law to allow producers to give the end consumer a false impression that the grape must was in fact cooked and caramelized in the “Traditional Style” in copper kettles.