Amy Riolo Selections White Balsamic Condiment
The Iotta family has been making traditional balsamic vinegar for four generations. The amount of passion and dedication that they pour into each barrel, and eventually bottle, is awe-inspiring. Visiting their land and listening to how Andrea Iotta and his family go above and beyond already strict Italian government standards to produce vinegars in the time-honored way that was passed down to him made me an immediate fan of all of their products.
I chose my White Balsamic Condiment because it has a naturally sweet taste that adds freshness, flavor, and health benefits to many of my recipes. Free of artificial colorings, preservatives, and thickeners, this product is ideal for salad dressings as well as for dressing fish, chicken and white meats. Because of its’ light color, it doesn’t “soil” a dish, so it’s perfect to maintain the original color but at the same time gives sweet balsamic notes. I love to pair it with my Amy Riolo Selections Extra-Virgin Olive Oil to top salads, vegetables, fresh cheese, and fruit, or to make marinades and use whenever a dish needs a light flavor boost.
This unique balsamic condiment from the centuries old Acetaia Castelli is made from 65% concentrated white grape must and 35% of white wine vinegar. This product is made from Trebbiano grapes, which are one of the varietals used in making traditional balsamic vinegar. It’s a young product quickly aged in virgin barrels to create the perfect balance of golden color and naturally sweet taste. It has a low acidity of only 5% which lends a slightly sweet flavor to any dish.
The Iotta family has been making traditional balsamic vinegar for four generations. The amount of passion and dedication that they pour into each barrel, and eventually bottle, is awe-inspiring. Visiting their land and listening to how Andrea Iotta and his family go above and beyond already strict Italian government standards to produce vinegars in the time-honored way that was passed down to him made me an immediate fan of all of their products.
I chose my White Balsamic Condiment because it has a naturally sweet taste that adds freshness, flavor, and health benefits to many of my recipes. Free of artificial colorings, preservatives, and thickeners, this product is ideal for salad dressings as well as for dressing fish, chicken and white meats. Because of its’ light color, it doesn’t “soil” a dish, so it’s perfect to maintain the original color but at the same time gives sweet balsamic notes. I love to pair it with my Amy Riolo Selections Extra-Virgin Olive Oil to top salads, vegetables, fresh cheese, and fruit, or to make marinades and use whenever a dish needs a light flavor boost.
This unique balsamic condiment from the centuries old Acetaia Castelli is made from 65% concentrated white grape must and 35% of white wine vinegar. This product is made from Trebbiano grapes, which are one of the varietals used in making traditional balsamic vinegar. It’s a young product quickly aged in virgin barrels to create the perfect balance of golden color and naturally sweet taste. It has a low acidity of only 5% which lends a slightly sweet flavor to any dish.
The Iotta family has been making traditional balsamic vinegar for four generations. The amount of passion and dedication that they pour into each barrel, and eventually bottle, is awe-inspiring. Visiting their land and listening to how Andrea Iotta and his family go above and beyond already strict Italian government standards to produce vinegars in the time-honored way that was passed down to him made me an immediate fan of all of their products.
I chose my White Balsamic Condiment because it has a naturally sweet taste that adds freshness, flavor, and health benefits to many of my recipes. Free of artificial colorings, preservatives, and thickeners, this product is ideal for salad dressings as well as for dressing fish, chicken and white meats. Because of its’ light color, it doesn’t “soil” a dish, so it’s perfect to maintain the original color but at the same time gives sweet balsamic notes. I love to pair it with my Amy Riolo Selections Extra-Virgin Olive Oil to top salads, vegetables, fresh cheese, and fruit, or to make marinades and use whenever a dish needs a light flavor boost.
This unique balsamic condiment from the centuries old Acetaia Castelli is made from 65% concentrated white grape must and 35% of white wine vinegar. This product is made from Trebbiano grapes, which are one of the varietals used in making traditional balsamic vinegar. It’s a young product quickly aged in virgin barrels to create the perfect balance of golden color and naturally sweet taste. It has a low acidity of only 5% which lends a slightly sweet flavor to any dish.
