I'm still using my original bottle of Botte Piccola balsamic vinegar from 3 years ago. Clearly I am not using it nearly as much as most everyone else. In the discussions for today's offer, I saw many suggestions for using the balsamic, so I figured I'd collect them all in this thread for future reference for someone like me who needs more ideas for using this vinegar on stuff other than vanilla ice cream and strawberries.

Hapgood610 wrote:Crazy, I just used up the last of this yummy stuff last week. A little goes a long way. This time of year I drizzle it on veggies like brussels sprouts, roasted carrots, yams and butternut squash. In the summer it goes great with fresh tomatoes. This plus thyme and sauteed shallots makes everything better. Yes, you can even put it on ice cream
(minus the shallots perhaps).

I don't know if it is worth the price but it is awfully good. It's also packed beautifully for gifting.

mrsly69 wrote:I can't say enough about Cavedoni Balsamic. It is one word. AWESOME! I enjoy it on mozzarella, strawberry's, vegetables, steaks, and yes, ice cream. It is so good. I have purchased this several times on woot over the years. I was about 1/2 way on my last bottle. I missed it over the holiday's and I was worried I would run out. I just got a new bottle and I am so happy. A little goes a long way. This is so good you can drink it as a shot. Yes, an expensive shot. Highly recommend. Enjoy.

putdowntheducky wrote:It doesn't take $4 worth to make a salad dressing with this stuff unless you're making a very, very large salad. I usually combine about a teaspoon with some shallot vinegar and some walnut oil to make a dressing; tastes great on spinach and blue cheese.

nastyducky wrote:In bowl:

1. Chunks of ripe pear, fresh
2. Good quality vanilla Greek yogurt, one blop
3. Few drops of this balsamic
4. Crushed roasted almonds sprinkled on top

Sniff. Eat. Savor. Heaven.

mike808 wrote:In for 2. Auto-buy.

Drizzled some over ripe mangos, walnuts, goat cheese & spring greens tonight.

Awesome on vanilla ice cream.

saxamaphone wrote:I can finally finish my 8th bottle now that I know #s 9 & 10 are on the way. 4 made it out as gifts, but I guzzled the rest. #1 favorite use: as a replacement for sherry vinegar in Alton Brown's sardines & avocado on toast recipe. #2: drizzled over cheese pizza. #3: drizzled on slabs of Saint Andre brie. #4: in a teaspoon. #5: as a shot in a hollowed out strawberry. #6: swirled into B&Js Pistachio Pistachio ice cream. #7: as a dip for Graber olives. #8: on a blue rare buttered steak. #9: tossed with stringed string cheese. #10: splashed on stromboli.

chiieddy wrote:Try it on broccoli too. It's great on just about everything. I put it on any food that I don't think is seasoned enough.

Pyrofish wrote:I really love this stuff on grilled veggies, especially on grilled eggplant! If you think the grocery store stuff is tasty, this Balsamic will blow you away. After tasting it, I realized just how poor my current vinegar selection was...

Merlynxlii wrote:Purchased this on a previous offering. Well worth it! Just used it last week actually...

Steps to enjoy:
Make some panna cotta and let set up in fridge a few hours.
Cut up fresh strawberries into fourths.
Drizzle with the balsamic and turn the mixture gently to coat the strawberries.
Let stand a few minutes.
Serve as a topping over the panna cotta.
Die happy.

flowerchild59 wrote:Some of my fav uses:
1. drizzled on fresh raspberries, cantelopes, or pears.
2. drizzled on ice cream, or marsapone based dessert
3. poached pears with blue cheese, (ina garten recipe) and as it comes out of oven drizzle with honey and balsamic vinegar and lots of black pepper
4. balsamic vinegar w/ garden fresh tomatoes, thinly sliced red onions, buffalo mozzarella, sliced garlic, fresh basil & angreat quality olive oil
5. make a white pizza with ricotta base, layer on proscioutto, green onions, olives, parm, mozzarella, feta or blue cheese, dabs of onion/balsamic jelly, and a great quality of olive oil. When it comes out of oven or grill, drizzle with balsamic and chopped basil.

scottyr2 wrote:FINALLY!!!! We've been out for a month! Add this to your mashed potatoes with some heavy cream and WOW!!!!!

veevandyke wrote:Strawberries
Fresh Mint
Cracked Black Pepper
Balsamic

Marinate in fridge for about 30 minutes. Let warm slightly before serving.

Oh. My. God.

If there's any left (HIGHLY UNLIKELY) refrigerate overnight and serve over vanilla ice cream.

Yahoo. In for 2.

JanFP wrote:Four pages of comments at 7:45 a.m. CST - you know it's a happy day on Wine Woot! We do grilled pork tenderloin with Balsamic reduction. Salt, pepper and garlic on the tenderloin. A little sugar and rosemary in the Balsamic, boiled down until syrupy. Spoon over tenderloin when serving. Nirvana - one of our favorite recipes.

And of course, never forget Salad Caprese - summer can't come fast enough for those farmer's market tomatoes!

leebeemi wrote:Thank you! My 7 yo daughter & I nursed the last of our bottle and finally ran out last week. LOVE THIS! My daughter likes to try it on everything to see if it tastes good. Bacon? Better with balsamic. Cantaloupe? Better with balsamic. Marshmallows? Not great, but if we're out of bread, she'll do it. My whole family enjoys it on bread, strawberries, the usual. But my little girl has become a true balsamic expert. She went to dinner at a friend's house & asked if they had any balsamic for her baguette--she said theirs was NOT true balsamic. "It was too sharp. This is soft and has oomph." From the mouths of babes.

dpoint wrote:not at all...it has a sweetness that I haven't found in any other balsamic that so complements the acidic side. I love this stuff on strawberries and mixed with hojiblanca olive oil on a bed of greens with grilled chicken.

Hey, Woot! If you can get hojiblanca olive oil, it would be the complementary masterpiece to the Piccola Balsamic!

CoC wrote:Try Marshmallow Fluff if you have it in your area. I found they made a great match actually.

I make a great purple chicken with your favorite PS and Cavedoni

tytiger58 wrote:I make a great purple chicken with your favorite PS and Cavedoni

Wait, wait, wait... you're going to use my PS to make you some great purple chicken?! You SOB!

I liked this comment...

Allieroon wrote:
Marinades, salads, drizzled on meats, breads, cheeses, veggies, desserts, toes...hell, just pour it in your mouth hole!

kylemittskus wrote:Wait, wait, wait... you're going to use my PS to make you some great purple chicken?! You SOB!

LOL...no no no the cheap stuff!

tytiger58 wrote:I make a great purple chicken with your favorite PS and Cavedoni

Are you going to post the recipe?

this whole thread confuses me

Do you guys refrigerate the balsamic?

bsevern wrote:Do you guys refrigerate the balsamic?

nope!

goes great on a slice of hard cheese, such as Parmesan, in addition to the other uses mentioned here.