Who was shouting for balsamic earlier?
$34.99 previous wooting

Website: http://www.acetaiacavedoni.it

Cavedoni Botte Piccola Italian Balsamic
$34.99 + $5 shipping
CONDITION: Aged 7 Years
PRODUCT: 1 250ml Cavedoni Botte Piccola Italian Balsamic

Product Website
Product website in English
Brought to us by Casa de Case

Previous Offer Forums:
12/3/2009
8/6/2009
12/2/2008
7/10/2008

Oh Happy Day. In for 2. Would go 3 but looks like max is 2. That is ok , I am not greedy.

Ok someone has to be excited!

There, like I said - they just beat me to it.

auggie24 wrote:Who was shouting for balsamic earlier?

I was for one. I ordered as soon after 1:00 as I returned to my desk.

Now to determine if I should order a second set.

Put it on vanilla ice cream and strawberries. Seriously.

This is the balsamic everyone's been ranting and raving about. But why?

auggie24 wrote:Who was shouting for balsamic earlier?

I was one of them. I even got up at 12:55 PM EST so I could be awake if it came on sale at 1 AM. If I could buy 3 was going to gift one, but 2 should last us a year (I hope).

NascarDad wrote:Oh Happy Day. In for 2. Would go 3 but looks like max is 2. That is ok , I am not greedy.

That's where you get your downstairs neighbor, you know the one with the other email address and credit card *wink*, to order the extras for you!

richardhod wrote:This is the balsamic everyone's been ranting and raving about. But why?

Because it is fantastic. It pours like syrup out of the bottle.

Before we get too into Balsamic speak, a slightly off topic question: What's up with the no-notice FedEx deliveries? Ty Red, Atlas Peak, and Corison Kronos dropped in unannounced today. No complaints, mind you, but a heads-up is really good for those deliveries.

richardhod wrote:This is the balsamic everyone's been ranting and raving about. But why?

Because it is really excellent stuff. Not quite as good as the Tradizionale , but considering its cost is 35% of that, and it is a real winner.

For the record, this is not real balsamic vinegar, and probably not worth the jacked up price honestly.

If it doesn't say "Aceto Balsamico Tradizionale" on the label, then it's just vinegar added to grape juice, with added flavorings to make it taste something like real balsamic.

Something fun to do with the imitation balsamic, is to buy a huge bottle and boil it down into a syrup, which is equally fantastic on meats, fruits, and ice creme.

In for one, though I am not sure why. Lots of reactions seemed to indicate this was like a Wellington or Corison offer.

richardhod wrote:This is the balsamic everyone's been ranting and raving about. But why?

Taste is wonderful full and sweet. Thicker than the best balsamic I could find, and way different from what you can find in your grocery store.

We use if for salad dressings. Great on mozzerala (sp?) by itself with tomatoes. Or on ice cream and strawberries.

I have been waiting for this to come up for a couple of months now.

SmilingBoognish wrote:Because it is fantastic. It pours like syrup out of the bottle.

but then we don't like wine to be syrupy (unless we're an egomaniacal American lawyer and amateurish wine enthusiast with a daft grading system and a liking for overripe reds ;). so why woudl we want our vinegar to bey syrupy 8-)

Yes. We've all waited long and hard for this! VINEGAR FOR ALL!!

hmm "and Cavedoni is very old indeed. In fact, the Cavedoni family established their artisanal acetaia five generations ago in 1860"

In European parts, like Italy, for example. 1860 is NOT old. A house isn't even properly old unless it's C17th or 18th! 1860? That's almost within living memory for some people! (mentioning no names or initials ;)

You new world folk will fall for any european who makes claims of age or "heritage". I need more convincing that this isn't the Parker Cabernet of vinegar!

Yes! Yes! Yes! YES!!!! (Said in my best "When Harry met Sally" voice)

I LOVE this stuff! :-)

Try drizzling a little bit over a great parm cheese. Mmmmmmmmmmm....simply to die for.

I was just about out of my last bottle. Mr. Spuds will be a happy man--getting vinegar for Christmas!

This adds so much flavor to whatever we use it for, it has really helped us bring more flavor with less calories to our cooking.


Of course a little shot of this on a nicely dry aged strip steak sizzling off the grill is also rather nice (if not exactly low-cal ;) )

enantiodromia wrote:For the record, this is not real balsamic vinegar, and probably not worth the jacked up price honestly.

Have you tried it?

The recommendations for this look awesome, but I don't go through balsamic very quickly. How long does this last once opened?

Current numbers (updated each minute)
First sucker: penemue
Speed to first woot: 1m 1.207s
Last wooter to woot: tytiger58

Only two.....

Love this stuff!

Thanks WD

SmilingBoognish wrote:Have you tried it?

Exactly. And this is not the Tradizionale offering, but it is definitely not like supermarket balsamic or even supermarket balsamic cooked down to be syrupy. This one in particular, aged in small barrels , is about the best quality you can find without spending the 100 dollars or more on the Tradizionale.

I have tried others in this price range (and lower) and they are simply nothing like this one.

richardhod wrote:hmm "and Cavedoni is very old indeed. In fact, the Cavedoni family established their artisanal acetaia five generations ago in 1860"

In European parts, like Italy, for example. 1860 is NOT old unless you're American. A house isn't even properly old unless it's C17th or 18th! 1860? That's almost within living memory for some people! (mentioning no names or initials ;)

You new world folk will fall for any claims or age or "heritage" I need more convincing! /

I am sure it's going to sell out - I wouldn't waste too much time waiting to be convinced or you'll miss out.

Ah thank god! In for 2, would be 3 if I could ;)

Love, love, LOVE this stuff! I've purchased it three times now and always make the mistake of not buying more than one at a time. This makes a great gift if you have foodie friends. But take my advice and get a bottle for yourself too

ilanad wrote:The recommendations for this look awesome, but I don't go through balsamic very quickly. How long does this last once opened?

I've had a bottle open for a year and it's still good. I just keep it in a cool dark cabinet.

enantiodromia wrote:For the record, this is not real balsamic vinegar, and probably not worth the jacked up price honestly.

If it doesn't say "Aceto Balsamico Tradizionale" on the label, then it's just vinegar added to grape juice, with added flavorings to make it taste something like real balsamic.

Something fun to do with the imitation balsamic, is to buy a huge bottle and boil it down into a syrup, which is equally fantastic on meats, fruits, and ice creme.

I threw away my box with the information on it, but if I remember correctly, it's made through the exact same process as Tradizionale balsamic, but is just made outside the geographical area necessary to get the designation. It's probably discussed in one of the previous threads as well, but I don't have the time to go look for it.

[Edit: Ah, actually it's an aging issue, seven years vs. twelve for the official designation, explained below. My comment here still definitely applies though.]

In short, this is absolutely nothing like the "balsamic" crap you get in the grocery store (which is usually just red wine vinegar and boiled-down grape juice), and as close as you can get to the "real stuff" without having to shell out a couple C-notes. Trust me - it's well worth forty bucks.

Fantastic stuff. This will be the third time I have ordered this vinegar. The first time I was very concerned about the price. Not after trying it.

It lasts for quite some time. It is very thick and flavorful. A little goes a long way. A bottle lasts me close to a year. My favorite is with pears.

Edit: I thought in another thread, the importer explained the DOC "Tradizionale" versus this. If I recall, it has to be a minimum of 12 years to be eligible for that designation (on top of grapes, regions, etc.). This is aged 7, but in accordance with all of the other requirements. So, it falls short of achieving the designation by virtue of age.

It does get more syrupy and complex with age, but this is still an incredible tasting balsamic at a fraction of the price. If you can afford the "real" DOC stuff, and only use it for every balsamic application, then this is not for you. Even if you do have a special bottle of 15 year old balsamic, this is a good choice for everyday finishing uses. Just like having a cheaper supermarket one is necessary for reductions and cooking.

In for 2. One for my mom for xmas and one for me at home. This is great stuff!! I love it on a spinach and strawberry salad or on filet mignon.

enantiodromia wrote:For the record, this is not real balsamic vinegar, and probably not worth the jacked up price honestly.

If it doesn't say "Aceto Balsamico Tradizionale" on the label, then it's just vinegar added to grape juice, with added flavorings to make it taste something like real balsamic.

You are doubly wrong.

In for 2, wish I could get more. Everyone who tries this vinegar loves it.
And I just noticed I was the first sucker!!

Imagine4vr wrote:I am sure it's going to sell out - I wouldn't waste too much time waiting to be convinced or you'll miss out.

Not that I'm being contrarian or anything ;) but isn't that what they say in the best scams? I'm not a religious convert... so I need facts, or multiple reliable, evidence-supported opinions.

Given almost everyone else is singing its praises, I'm just holding out for some data, like maybe clever links from someone who knows where to look, and analysis of that data and a decent synthesis, perhaps backed up by a convincing-enough story

EDIT: I see k1AVG and a couple of others have just started that process. I'm softening. A little.

Imagine4vr wrote:I've had a bottle open for a year and it's still good. I just keep it in a cool dark cabinet.

Thank you! In for two. =)

richardhod wrote:Not that I'm being contrarian or anything ;) but isn't that what they say in the best scams? I'm not a religious convert... so I need facts, or multiple reliable, evidence-supported opinions.

Given almost everyone else is singing its praises, I'm just holding out for some data, like maybe clever links from someone who knows where to look, and analysis of that data and a decent synthesis, perhaps backed up by a convinving-enough story

It tastes good, the price is right. And with all the repeat buyers, that should be good enough for you. If not, more for the rest of us ;)

Imagine4vr wrote:I am sure it's going to sell out - I wouldn't waste too much time waiting to be convinced or you'll miss out.

You should be saying "Oh this stuff is terrible. Stay away." Then there is more for us

richardhod wrote:Not that I'm being contrarian or anything ;) but isn't that what they say in the best scams? I'm not a religious convert... so I need facts, or multiple reliable, evidence-supported opinions.

Given almost everyone else is singing its praises, I'm just holding out for some data, like maybe clever links from someone who knows where to look, and analysis of that data and a decent synthesis, perhaps backed up by a convinving-enough story

Just buy a bottle already, ya hooligan! If you like balsamic, of course.

I'm thinking about getting this as a gift for a wannabe gourmand friend of mine, but I'm a little leery about the Smartpost shipping. Will this really make it to the East Coast in time for Christmas? (Or really the weekend before, when I'm leaving to head home?) And will a couple days in the hands of the postal service in potentially 20F-or-so weather do it any harm?