By Abbie D’Errico I have to confess, when I first ordered a salad at a restaurant in Ialy (don’t fret it came with my plate of rich starchy pasta!), I was not expecting a bottle of balsamic vinegar and extra virgin olive oil to come along side it. I’m used to a bottle of Italian dressing or...Read More
By Max Widmer And that goes for you too, temporary florentines. It’s the sad truth of things around here. Sorry to be the Tuscan grinch, but what you’ve ben eating is a diluted phony. Traditional Balsamic Vinegar (TBV) aka “the real stuff” has actually been around since the Dark Ages. A young Michelangelo probably sampled...Read More
