Sicilian Lemon White Balsamic Vinegar
The island of Sicily is a magical place, with hot, sunny days, and rich volcanic soils that make it an ideal place for growing grapes, olives, and citrus fruits. Sweet and mild like its American cousin, the Meyer Lemon, the Sicilian Lemon does not have a bitingly tart taste.
We combine the playfully tart and pleasingly sweet taste of the Sicilian lemon with our white balsamic vinegar to produce our delicious Sicilian Lemon White Balsamic vinegar. A perfectly balanced acidity and a crisp lemon flavor and aroma makes this vinegar a winning companion to seafood, marinades and mixed drinks.
Use Sicilian Lemon White Balsamic vinegar 1:2 with olive oil [hint: try our Tuscan Herb or Arbequina varieties] for a low-cal, low-fat salad dressing. Drizzle Sicilian Lemon White Balsamic vinegar over roasted asparagus, melon, and prosciutto. Magnifico!
Balsamic Vinegar is a delicious aged vinegar, prized for its sweet-tart, concentrated flavor. We offer you the very best Balsamic Vinegars that we import directly from the rolling hills of Modena, Italy, where true balsamic vinegars have been produced since the Middle Ages.
True balsamic vinegar is not made from wine, as you might expect, but rather from pressed, un-fermented Trebbiano and Lambrusco grapes. The pressed grapes are simmered over an open flame, and reduced to a thick syrup. This sweet syrup is in turn fermented twice, then slowly aged and evaporated in a succession of smaller and smaller barrels, made from different aromatic woods. As the balsamic vinegar ages, moisture evaporates out, and the vinegar thickens and its complex flavors become more concentrated.
Balsamic Vinegar has many culinary uses, including salad dressings, dips, marinades, reductions and sauces. Try a splash of balsamic vinegar to enhance steaks, fish, egg dishes -- even fresh fruit, and on ice creams, gelati and desserts. Buon Appetito!