If you’re looking for a pick-me-up, look no further than the root of the word “balsamic”; it stems from the Latin and Greek terms for “restorative” and “curative”. Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar) is the crowning achievment of Italian condiments. Giuseppe Cattani continues this ages-old tradition faithfully in the Emilia Romanga region, supported by Europe’s Protected Designation of Origin system.
He softly presses Trebbiano grapes (more acidic than those used for wines), ensuring their must is perfect for the day-long reduction process, tempering the fruit’s acidity and exposing its richness. Aged 9-12 years, it enriches any food it touches without overpowering. Hints of juniper and chestnuts arise from their cycling through different types of wood for their barrels. Depending on what you do with it (we love it on a baguette), the vinegar can sit comfortably within any recipe or take on a starring role in equal measure.