My day started wonderfully today when they came over this morning with some marvelous Parmigiano Reggiano that they had snuck back with them along with the outrageous Acetaia di Giorgio Balsamico Tradizionale di Modena D.O.P.. Balsamic vinegars are like Tequila and Champaign, they must conform to some firm requirements to receive the coveted appellation.
We started the fun with thinly sliced lardo on bread. Jim was a bit queasy about eating it but I thought it was great. Then we sampled some of the magical potion, which we drizzled over pears and the cheese. It had a totally different character on the two bases, subtler than the typical American balsamic that I am used to. Ended up wiping the remains off the plate with our fingers.
Most delightful and appreciated.
1 comment:
(cleared)
interesting, i never would have thought to put balsamic on fruit; i hope you're saving some (and the cheese) for tonight...coincidentally i'm reading a very fun book right now, Playing for Pizza, by John Grisham, about a third string NFL quarterback who goes to play ball in Italy; the descriptions of his meals there are mouth-watering...
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