In Reggio-Emilia, Italy, we embarked on a passion project to create a condimento "balsamico" that would complement the renowned tradizionale balsamic that is highly regarded throughout the world. We are delighted to share what we love!
Bottega Ditalia Balsamico starts with grape must "mosto cotto", that is cooked over a direct flame until concentrated by half, then left to ferment naturally for up to three weeks and aged for 3 - 6 months in oak barrels. The aged mosto cotto is then blended with balsamic that has been aged for several years in oak, chestnut, cherry, juniper, and mulberry wood barrels. Lambrusco wine vinegar is added to the blend for balance of acidity and sweetness. The result is a complex and sweet balsamic with notes of fig, molasses, cherry, prune and a slight smokiness from the woods used in the aging process.
Use it where the balsamico is the star! Try drizzling on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream. It's excellent drizzled over traditional filled pasta recipes from the region of Emilia-Romagna, veal scaloppine, a rich risotto, or the Italian stew bollito misto. It's also great over grilled meats and seafood.
