(Nikhita Venugopal - 12th April 2019)
The Best Balsamic Vinegars, According to People Who Use a Lot of It
The laboriousness of producing DOPs means “you’re certainly not going to throw them in a salad,” according to culinary expert Nancy Harmon Jenkins, who suggests drizzling small amounts of DOPs on fresh strawberries or chunks of Parmigiano-Reggiano. Producer
Andrea Bezzecchi’s San Giacomo balsamic, made in Reggio Emilia, is exceptional, according to Tim Bucciarelli, the director of operations at Italian specialty-foods store Formaggio Kitchen.
The Balsamico San Giacomo is instead judged as the best condiment, good for dressing and not for cooking since it’s produced traditionally without the addition of wine vinegar and aged for years into a barrel but still without any protected denomination.