From PFW owner Tracy Kellner
Fall brings a new round of cool-weather crops to the markets, one of them being apples. I love their crunch in salads and alongside aged cheddars, but I also love the flavor the San Giacomo Apple Balsamic brings to my fall cooking.
Acetaia San Giacomo, located in the Reggio Emilia region of Italy, is where Andrea Bezzecchi oversees the production of aged balsamic vinegar. His vinegars are made with great respect for the tradition and strict adherence to the true methods of production, with no artificial flavors or caramel color added.
Substitute Trentino apples for Trebbiano grapes, reduce & acidify and you have apple vinegar. A drizzle over roasted meats, blue cheese or desserts = luxury in a bottle!
Here are some creative ways to use this little-known condiment on our shelves:
**Drizzle over radicchio, spiced pecan & blue cheese salad
**Splash atop roasted pork loin and baked apples
**Use 50/50 with white wine vinegar in a fruit shrub
**Reduce slightly and serve with vanilla ice cream
**Make an apple-balsamic whipped cream and spoon over apple bread pudding
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