The ever cheerful Han the Delivery Man brought me a parcel today. We had a funny moment – the package was addressed to “Celia and her band of Merry Men” – and Han wanted to know all about my musical group and where we performed. He was almost disappointed to find out that it was just Moo’s quirky sense of humour.
Our generous friend had sent us a couple of bottles of vintage Mazzetti Balsamic vinegar – the top shelf “Four Leaves” stuff, as opposed to the “One Leaf” bottle we use for day to day cooking. This rich, syrupy Balsamic came with a recipe for oven-roasted tomatoes with sage, but I can also see us eating a lot of aged Italian cheese with it. It will have its inaugural tasting with a loaf of sourdough epi, some good extra virgin olive oil and a slab of Parmesan. Many thanks, Moo!
Fig Jam and Lime Cordial 
Glad you liked it.
Don’t hold back, splash it around, it is great in salads just use a proportionally less as it packs a flavourful punch.
Honestly my family has been riding on the Balsamic vinegar train for some 20 years. I vividly remember my sister asking for a vintage bottle for her 21st, which held about 100 ml and cost about $2 a ml. Since then we have had many different kinds and this is the best bang for buck.
Cheers moo
Your sister asked for Balsamic vinegar for her 21st? Now that’s one diehard foodie!
Thanks again, Moo!
Celia xx
well did you like it or were you unimpressed?
I was wondering do you have a good recipe for grissini?
Thanks Moo
LOVED it, Moo, thank you! Very rich – a little goes a long way. Delicious with bread and EVOO…
Celia xx
I was just discussing this balsamic last night. I made a quick salad of fennel and cos leaves and was too lazy to make a dressing so I just drizzled over a little of this and little EVOO – delicious! I bought a bottle of this a few months ago and keep it for using on uncooked foods (like a robust salad or, as you suggested Celia, with cheese). I’ve also marinated some strawberries in it for dessert.
Sarah, I’ve never used it for a sweet dessert, but it’s become one of my favourite foods – we have it with a really good olive oil as a dip for our sourdough bread. Will give it a go on some strawberries – thank you! :)