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The secret to great balsamic is the art of blending the slow-aged vinegar
reduce to medium heat and cook for 20 minutes or until water has been absorbed and rice is al dente (don’t stir once the stock is added to ensure a golden crust on the base)
The legacy of Riseria Gazzani traces back centuries to the Renaissance era in Vigasio
The "Denomination of Origin" from the Jerez region in the South of Spain is a guarantee of the quality and origin of the Pons Sherry Vinegar
Made with Black Berkshire ham hocks
La Vecchia Dispensa Organic Balsamic Vinegar 8 Years Charcuterie The secret to great balsamicCastelvetro is s village in the hills just outside of Modena, and the home of La Vecchia Dispensa, where Roberta Pelloni and Marino Tintori produce their prized balsamic vinegar. The secret to great balsamic is the art of blending the slow aged vinegar. Marino Tintori from La Vecchia Despensa knows the key is balance rather than sweetness, which masks the complexity of the balsamic. This 8 year old organic balsamic offers a wonderful viscosity with a