A couple of months ago I took my family, in a Camper Van, on an adventure through Italy. As well as the usual holiday stuff we also made some exciting (for me anyway!) detours via some of my favourite suppliers. Two things struck me when we arrived at Giuseppe Giusti (located down a dusty lane on the outskirts of Modena). The first was an acidic tang in the air and the second was the way my shoes stuck slightly to the seemingly spotless floor. Both give a clue to the product made here - Balsamic Vinegar. It's almost as if the Balsamic has entered the very fabric of the building and, given its |  | heritage, perhaps that shouldn't be surprising. The ascieta was founded in 1605 and its charming MD, Claudio Steffani, is the 17th generation of his family to run the business (the first to put down on paper a recipe for the local speciality now appreciated the world over). The real magic takes place in the attic where the aceto balsamico ferments in barrels dating from the 17th Century - concentrating in the stifling summer heat and maturing during the cold winter months. As well as a salad dressing, try it on asparagus, strawberries or even vanilla ice-cream. Delicious!
Best, Paul. | |  | |
