CONDE NAST TRAVELER: Real Balsamic is Rarer Than You Think
Placing a spoon in my hand, Simone Caselli says, “Are you sure you’ve tasted real balsamic vinegar?” He doesn’t wait for an answer, but lifts the spherical bottle of balsamic just enough to slowly release three thick drops—the result of years of labor and patience—onto the spoon.
We try balsamic on an omelette, over homemade bread and salami, and poured over a rich pasta with bacon and cheese. He releases a single droplet of the 25-year-old balsamic onto hunks of Parmigiano-Reggiano. For dessert, a drizzle over cheesecake with fig jam.