Cavedoni Botte Piccola Imported balsamic vinegar is for the high-class fly-free gourmand who knows there is such a thing as “Vinegar and Ice Cream.”
In case you’re one of those who don’t know, we’ll let you in on the secret. Real balsamic vinegar is very very very different from that sixty-nine cent bottle of clear Heinz in the supermarket. Balsamic vinegar is a transcendent experience, and it can change what you’re eating in a most exquisite way. A good tomato and mozzarella sandwich can, with just a bit of balsamic, reduce a hardened mob hitman to tears. And balsamic and strawberries at your quiet picnic for two will make you look like Romeo. Or Juliet, depending.
Botte Piccola is the pride of the Cavedoni family. It’s seven years old, high viscosity, naturally sweet with no caramel, and has the spot-on balance of acidity and sweetness only found in the very best balsamics. That’s because each 250 ml of Botte Piccola is completely natural. Lesser balsamics punch things up with added sugar or caramel giving an artificial sweetness. There’s a mind boggling difference between this balsamic and the cheaper kind.
The Cavedoni family has been making balsamic for five generations, since 1860, and they take quality very seriously. That could be because they come from Modena, in the heart of Balsamic country. Imagine how you’d feel showing up at Skywalker Ranch dressed like a Klingon. That’s what lousy vinegar would be to the Cavedoni family. Unthinkable.
The barrel aged Cavedoni Botte Piccola Balsamic Vinegar has only recently entered into the United States, and sales have previously been limited to some of the finest restaurants. Here is what Nash Cognetti, Executive Chef of fabled Napa Valley’s Tra Vigne Restaurant says about Cavedoni Botte Piccola. “We have chosen this great balsamic because its perfect balance of acidity and sweetness makes it ideal for so many dishes. Now we are featuring it on fresh strawberries, grilled pork, fig pizza, and it turns our beautiful fresh heirloom tomatoes and house-made mozzarella into a star.” And when a guy named “Nash” tells you something, you darn well better listen. If you know what’s good for you.
The $34.99 price tag is just what those fancy places would pay for a top-shelf find like this, but is way under what speciality retailers will be charging. Treat yourself, or treat a friend – or both! Comes complete with a dosage stopper and in a beautiful presentataion box. Learn the well kept but heavenly secret of Botte Piccola Balsamic Vinegar. And leave the honey outside. It’ll distract the riff-raff.
Acetaia is an Italian word that does not have a direct translation in English, but it means a facility that makes vinegar, so an antica acetaia is a very old vinegar producer, and Cavedoni is very old indeed. In fact, the Cavedoni family established their artisanal acetaia five generations ago in 1860 just south of Modena, Italy, making it one of the oldest balsamic producing facilities in the world, and Cavedoni has the very oldest aging cellars in Modena where all great balsamic vinegars are produced. Palo Cavedoni continues his family’s tradition making his exquisite vinegars completely in the old method, aging the vinegar in old barrels of different types of wood, including oak, chestnut, cherry and juniper. Most importantly, Cavedoni’s balsamics are completely natural, with no adulteration from additives such as caramel or sugar. The resulting taste and sweetness is complex and natural with a perfect viscosity. Cavedoni makes a complete line of balsamic vinegars including young three year vinegars, perfect for salads, to complex and delicious seven year vinegars and a full line of D.O.P tradizionale, precious and rare balsamics. They also make condiments based on balsamic vinegar, including Saba and Juniper flavored balsamic. Cavedoni balsamics are imported in the United States by Casa de Case in San Francisco, CA.
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