Andrea is very proud of his Condimento, which harkens back to the beginnings of his family's traditions. Just like the Tradizionale, it is produced solely from cooked-down grape must, carefully aged and fermented in barrels of various woods. The nose of this medium-thick condimento balsamic vinegar opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure. This delicious condimento leaves one with the impression that the balance of sweet and sour leans slightly to the sweet. Andrea Bezzecchi of San Giacomo suggests it for salads, grilled meats, young cheeses, and ice cream...and we could not disagree.
About the Condimento:
Andrea has handcrafted this product based on his intimate knowledge of the flavor profile of his batteries and his desire to create a specific flavor and texture.
About Balsamic Vinegar:
True balsamic vinegar - aceto balsamico tradizionale - is produced only in two districts of Italy: Modena and Reggio Emilia. Like wine, it bears a seal certifying its authenticity. Condimento balsamico is the term for a balsamic vinegar that does not meet these standards - either it is produced elsewhere or it is not certified, a process which requires adheres to established rules. Condimento, however, can be of excellent quality, made by the same basic methods as the tradizionale.