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Aceto Balsamico Tradizionale San Geminiano Balsamic Vinegar
The Holidays tend to be times of exuberance and lavishness. Even in straightened times, a bit of lavishness is always welcome. Aceto Balsamico Tradizionale is probably as lavish as vinegar gets, but again, once tasted, it is memorable, even habit forming. The most important thing, used properly, it lasts a long time. Since 1982, Corti Brothers has offered Aceto Balsamico Tradizionale from Reggio Emilia, produced by the Violi family in Montericco di Albinea. This is the real thing: vinegar produced by the acetification of boiled down grape juice and its subsequent slow aging for years in different woods. Unless the word “tradizionale” is on the label, it is not the real thing. In bottling Aceto Balsamico Tradizionale from Reggio Emilia, the vinegar is bottled in the traditional consortium bottle. The Violi family has decided to break away slightly from the consortium which they helped found, and have begun to bottle in other 100ml bottles, their same Aceto Balsamico Tradizionale, and not having the bottling costs of the consortium, can offer the identical vinegars at a lower price. Thus, Passione Per Il Balsamico (Passion for Balsamic) was created. The quality is the same; the package different.
Corti Brothers has imported Ardoino Vall'aurea since 1980. It is the prototype of Riviera oil made from taggiasca olives, the light fruity intensity oil beloved in Liguria. Vall’Aurea is the name given to this oil since it used to come from an olive covered valley to the north of Imperia on the Italian Riviera.(The valley really does look “silvery” from the olive tree leaves, but the result is the golden liquid extracted from the tree fruit.)
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Corti Brothers
Sacramento CA
