Balsamic Vinegar...More Info !

Knox Graham said:

The bottle I received is produced & bottled by "Aceto Balsamico del Duca di Adriano Grosoli s.r.l.
San Vito, Italy".

Sounds impressive....the bottle's fat at the bottom, skinny at the top, contains 250ml and has a
cork stopper.

Is this stuff good enough for ice cream?

Thanks

Knox G.

How many leaves are on the bottle?

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

Knox Graham said:

The bottle I received is produced & bottled by "Aceto Balsamico del Duca di Adriano Grosoli s.r.l.
San Vito, Italy".

Sounds impressive....the bottle's fat at the bottom, skinny at the top, contains 250ml and has a
cork stopper.

Is this stuff good enough for ice cream?

Thanks

Knox G.

Look for the leaf, the mark of the Consortium. No leaves, forget it, one leaf, only as an
experiment, two leaves is getting close. Three or four, you're in the game.

But remember, the leaves are only part of the story. Age is another.

How old is your BV?

jim

If it doesn't say "aceto tradizionale" somewhere on the bottle, it's not true Balsamic Vinegar..It's
a "faux" balsamic made with aged red wine vinegar and sugar. Del Duca (Grossoli) dates only to the
1890's. Their production is achieved with wood chip, a short cut for mass market product. I would
definitely NOT recommend putting this on your ice cream!! (although with a great balsamic it is
divine). Use yours for cooking and some salads.

If you ever want an aceto tradizionale, remember to not use it like you would regular faux balsamic-
real A.T. should not be cooked-it's thick as blood already and very concentrated. Look for a minimum
12years old by makers like Cibo di Lidia and Compagna del Montale

Masterfull balsamico $$$$$ ,50 years +, is produced by Mario Pelloni. Around $150-170 for a few
ounces of rare aged "syrup".

"Knox Graham" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The bottle I received is produced & bottled by "Aceto Balsamico del Duca

di

Quoted message said:

Adriano Grosoli s.r.l. San Vito, Italy".

Sounds impressive....the bottle's fat at the bottom, skinny at the top, contains 250ml and has a
cork stopper.

Is this stuff good enough for ice cream?

Thanks

Knox G.

you can improve cheap balsamic vinegar by putting in a pan and reduciung

it down to the required consistancy.

"Knox Graham" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The bottle I received is produced & bottled by "Aceto Balsamico del Duca

di

Quoted message said:

Adriano Grosoli s.r.l. San Vito, Italy".

Sounds impressive....the bottle's fat at the bottom, skinny at the top, contains 250ml and has a
cork stopper.

Is this stuff good enough for ice cream?

Thanks

Knox G.

Is this it? acetobalsamicodelduca.itframe principale.htmlOpen ↗

It's the company's website....

Kili

In article said:

If it doesn't say "aceto tradizionale" somewhere on the bottle, it's not true Balsamic
Vinegar..It's a "faux" balsamic made with aged red wine vinegar and sugar. Del Duca (Grossoli)
dates only to the 1890's. Their production is achieved with wood chip, a short cut for mass market
product. I would definitely NOT recommend putting this on your ice cream!! (although with a great
balsamic it is divine). Use yours for cooking and some salads.

If you ever want an aceto tradizionale, remember to not use it like you would regular faux balsamic-
real A.T. should not be cooked-it's thick as blood already and very concentrated. Look for a
minimum 12years old by makers like Cibo di Lidia and Compagna del Montale

Masterfull balsamico $$$$$ ,50 years +, is produced by Mario Pelloni. Around $150-170 for a few
ounces of rare aged "syrup".

I have some information on pictures on my Web site:

panix.comshow ingredient.cgiOpen ↗

--
Clay Irving <[email hidden]> ERROR 406: file corrupt: config.earth -- reboot universe? (Y/N)

well, you can reduce it, and concentrate the sugar flavors, but I wouldn't say it would be improved.

-Suzin

Quoted message said:

Quoted message said:

you can improve cheap balsamic vinegar by putting in a pan and reduciung

it down to the required consistancy.