Fondo Montebello Aceto Balsamico from Modena, Italy, has the full rich flavor of a well aged balsamic without the full rich price tag. Massimo Bellodi of Fondo Montebello has mastered a technique that combines the cooked must of Trebbiano grapes (the classic white grape used to produce balsamic vinegar) with high quality wine vinegar. This “industriale” is then aged in wooden barrels of hazelnut, cherry, ash, mulberry and finally juniper. It is produced without the addition of colorants such as caramel syrup, or chemicals (as in wine, sulfites occur naturally from the grape must). The result of this process is a smooth, intense, sweet tart balsamic vinegar that makes the most mundane dishes sing. Fondo Montebello Aceto Balsamico is great sprinkled over frisee lettuce with a touch of olive oil and grated Parmigiano-Reggiano, or drizzled on grilled vegetables, fish, chicken or meat. It is even delicious on top of vanilla ice cream and for dipping summer-fresh strawberries. Fondo Montebello turns simple food into fancy fare with a flick of the wrist. |
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