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La Vecchia Dispensa Organic Balsamic 250ml

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Description

Located in Modena, Italy, La Vecchia Dispensa has been producing and aging world class balsamics for over four generations.  This vinegar is made using cooked grape must blended with aged wine vinegar - both from organic grapes. This is a rounded and dense vinegar with a decidedly sweet and tart flavor. Ideal for every day uses from dressings to sauces to drizzling over vegetables or meats. The beautiful bottle comes with a cork dropper to make sure every drop is appreciated. 

For more information on balsamic vinegars, please visit http://www.formaggiokitchen.com/education/balsamic_vinegar

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Region Emilia-Romagna
Country of Origin Italy
Producer La Vecchia Dispensa
Vinegar Type Balsamic Vinegar
About The Producer Arrow down

La Vecchia Dispensa

From Castelvetro, Modena, Roberta Pelloni and her husband Marino are not only the owners of a popular restaurant in town, they are also the passion and the expertise behind the precious bottles of Balsamic vinegar they produce in an old building near the Piazza della Dama.

By fermenting the must of Trebbiano grapes in barrels of costly woods, Roberta is able the give us the agridolce (sweet and sour) taste and very pronounced fruits flavors such as prune and sour cherry in their vinegars.

The name Vecchia Dispensa is a reference to an old style pantry traditionally used to store the fruits of summer's warmth in order to survive the cold winter.

Care & Use Arrow down

Vinegar Use and Care

Caring for Your Vinegar

What is vinegar?

Vinegar from the French Vin (wine) Aigre (sour), as with many delicious food products comes to us by way of gradual chemical changes resulting from exposure to natural elements such as time, bacteria and oxygen. Yet you'd be mistaken to consider the process of making fine vinegar as simply letting some wine sit out on your counter for a month or two.

Does vinegar go bad?

Caring for your vinegar is pretty simple but there are a few things worth noting. As with many products, the texture, flavor and aromatics of vinegar will change with extensive exposure to heat and light. While it will not technically "go bad" we find that well-stored vinegars maintain the flavors we expect much better than those that might be kept near a hot stove for several months.

Is vinegar sediment ok?

Some vinegars will have a bit of sediment at the bottom of their bottle. This will be the case for unfiltered vinegars and also can happen with vinegars that have been in storage for a long period. This sediment is not harmful and the vinegar will still be good to the last drop.

How is vinegar made?

The most ancient method of vinegar production is today called the continuous method, the surface method, or the more well-known, Orléans process - named after the French city of Orléans which was the center of French vinegar production in the 16th century.

This process is difficult to manage and maintain consistency and it takes a lot of time from raw materials to finished product. We work with a vibrant community of artisan producers committed to producing exceptional vinegars using this more time consuming and labor intensive method.

Most vinegar you'll find in supermarkets is produced using the modern innovation of 'submerged acidification' using industrial acetators to produce vinegar in a matter of hours. These vinegars are functional and inexpensive, but they lack any aromatic complexity and offer limited gastronomic value as compared to the more traditional vinegars.

How do I use vinegar?

Using your vinegar is easy... you likely have your favorite recipes, but here are a few ideas we love:

  • A splash of vinegar in sparkling water for a refreshingly vibrant spritz
  • A drizzle of balsamic over sliced fresh figs, a hunk of Parmigiano-Reggiano or a bowl of vanilla ice cream
  • Quick pickling of vegetables by cooking a solution of vinegar, water, sugar and spices - cool and pour over the cut vegetables and set in fridge for a day
  • Add a dash to finish your pasta sauce (balsamic) or your gazpacho (sherry vinegar) for an added dimension of brightness

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Customers reviews

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  • BEST STUFF EVER!!!

    My husband and I bought this bottle and some of the more aged sets they had on hand the last time we were in castlevetro. This is the BEST balsamic vinegar to have on hand to add just a hint of flavor or a LOT of flavor to just about any dish. It's nice and thick. The one we bought was 1,32 density (i'm not sure if that changes by year). It's wonderfully thick and each little drip packs a lot of flavor. It's sweet and flavorful. I use it on everything.

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