How to use Bianco Balsamico

Created for an exacting Parisian chef, who demanded a balsamic without the colour or intensity of traditional balsamic, our Bianco Balsamico is made from Trebbiano grapes, aged slowly in stainless steel barrels to preserve its deliciously honeyed hue.

It’s still made in Modena by our great friend Davide, under the exacting legislation of the Consorzio Tutela Acute Balsamico, set up to preserve the cities centuries-old balsamic tradition. But while our traditional balsamic is made from Lambrusco grapes, and aged for years and years in cherry, chestnut and mulberry casks, and is deliciously sticky and sweet, our Bianco Balsamico is much lighter.

I’m often asked how to use it in the kitchen. Well, it’s one of the best and easiest salad dressings. When it’s so hot in Italy, eating is a simpler affair – perhaps a freshly-picked bowl of insalata (salad leaves) or insalata mista (mixed salad) to accompany a main course of grilled meat or fish, or pasta.

When I first tried this ‘dressing’, I was in panic mode. Unexpected guests arrived mid-morning, as they tend to do at Sant’ Elia, and out of my my mouth came: “Oh do stay for lunch!”. In the fridge I found lettuce, onions, a couple of bunches of fresh herbs, carrots and celery sticks, which our lovely greengrocer gives us for free to make ragu and tomato sauces. The vines in the garden were laden with ripe tomatoes, and I had dried pasta in the cupboard, so everything for an easy lunch.

After just 20 minutes, we had the perfect pasta dish with a rich tomato sauce and a salad of fresh leaves dressed with a drizzle of our Bianco Balsamico. It was so light and fresh and really made the lettuce sing.

And the lunch? Great company on the terrace, simple home-grown food, made with love, and a couple of glasses of chilled Passerina. It couldn’t have been been any better. Salute!