La Cucina Italiana, March/April 2009

La Cucina Italiana, March/April 2009

The March/April issue of La Cucina Italiana features a major article on Balsamics, entitled, The Truth About Balsamico. This authoritative features reviews the lengthy production process and six recipes (fish, live, duck, and veal) over an extensive 10 pages. A notable quote: “Aceto Balsamico tradizionale is the pinnacle of all vinegars: It’s produced by hand in small quantities, using methods that are hundreds of years old, has the consistency of maple syrup and can cost anywhere from $150 to $400 for a 3.4 ounce bottle”.

At Olio2go, we’ll only take issue with the pricing. Our tradizionales are competitively priced and available for $119.95 to $205.95.

Advertisements