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In this issue:
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La Vecchia Dispensa
Panettone
Fruitcake
Back in Stock
Recipes of the Week
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Red Onion Marmalade
SILVER AWARD
Red onions with raisins and pine nuts and blended with spices and herbs to create a delicious relish, made soft and fragrant with balsamic vinegar. A perfect touch of sweetness with cold meats, cheese and sandwiches.
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La Vecchia Dispensa
Since 1993, La Vecchia Dispensa has been run by Roberta Pelloni and her husband, Marino Tintori, who have introduced new packaging while keeping faith with the traditional production methods; transferring the balsamic from barrel to barrel and letting them age in the traditional attic spaces. After a certain number of years, the vinegar becomes denser and richer, losing fluidity. At this point it is treated with devotion, and may even be sipped at the end of a meal as an excellent aid to digestion.
Balsamic Vinegar (Aceto Balsamico) takes center stage in the output of La Vecchia Dispensa. It is still made in the traditional way; by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually gives the vinegar its inimitable fragrance and flavor. The process continues with simple but clearly defined procedures that must be carried out in exactly the right sequence. It is this traditional yet unique aging process that gives balsamic vinegar it individual qualities and characteristics. Read more ...
Shop now for Balsamic Vinegar
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Famiglia Tradizioni
Throughout the year we wait with anticipation the arrival of all different seasonal foods. From winter Parmigiano-Reggiano to Alaskan Wild Copper River Salmon. From Washington Sweet Cherries to Hard Neck Garlic. Followed by the spectacular Reed Avocado and, we hope, giant Organic Honey Crisp Apples next year.
Well, this time of year we can't wait for this year's crop of Olio Nuovo (look for the tasting notes of this year's crop soon) and, what has now become an integral part of our family of seasonal foods, Panettone baked for us in Italy. The arrival of all the "holiday bread" to our warehouse is exciting, to say the least. Drew and I spent a good portion of an afternoon counting the boxes, moving the order around from pallet to pallet, organizing it by type and size, designating all pre-orders and corporate orders to their own pallets. The whole time smelling the luscious, sweet, egg and butter-heavy fragrance.
And then, we rewarded ourselves by opening an Albertengo Apricot Panettone, and it was, just like every year, divine! It really doesn't matter which one we open first, the experience is always, always like eating a mouthful of wonder. So perfect, it seems like it melts in your mouth! Thank goodness we have to test and sample every style, size and type to ensure that there are no bad ones ..... and, I have to say, in the ten years we have been selling Panettone and Panforte from Albertengo and Corsini, we have never had a bad. But, regardless, we do believe it is essential to taste-test every type every year, just in case...
Of course, Panettone French Toast has become the center-piece of our Christmas breakfast for ten years now, but really Panettone can be eaten any time. It is the perfect, not-to-sweet treat to have around the house from now until New Years - and beyond. In fact, we opened a Pandoro from last year to test a new Pandoro Bread Pudding recipe — and it was still practically perfect. Do what the Italians do and place your soon-to-be-opened panattone on your radiator, and fill your home with the sweet-spicy smell of fresh Panettone! The best part of waking up ... Well, that and the presents, of course.
Shop now for Panettone and Panforte
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Converting Skeptics
One Fruitcake at a Time
Our Lady of Guadalupe is a community of 32 monks, most of whom have spent their adult lives at this Abbey. Their days are filled with prayer, work, spiritual study and contemplation. Trappists are committed to self-sufficiency, and strive to live solely by the work of their own hands. To this end, Our Lady of Guadalupe is home to several small industries: they sustainably harvest 900 acres of Douglas Fir, operate a small bookbinding shop, manage a large wine warehouse serving their neighbors - and they bake and sell an amazing fruitcake.
The Trappist Abbey recipe is old-fashioned and straightforward - and so is their fruitcake. Dark and dense, and loaded with fruit and nuts, and not with the typical maraschino cherries and green citron - instead they use raisins, candied pineapple, and candied cherries. Baked for almost three hours, the cakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The cakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy.
Shop now for Fruitcake
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Essential EssenzaAndrea has created this hidden gem. A sophisticated Balsamic with the personality of a Red Seal Tradizionale. Beautiful!
This exquisite balsamic, Essenza, is velvety smooth with a lingering tang and flavor, making it a perfect complement to creamy desserts, meat and well-seasoned cheeses.
Essenza is made from cooked-down grape must aged in small wood barrels. Distinguishing it from other balsamics, it is aged on the second floor of the barn of the Acetaia (traditional vinegar making establishment), allowing it to benefit from Italy's summertime heat, which concentrates and improves its structure and aroma.
Shop now for San Giacomo Essenza
Even though the company is young, the Acetaia of Ancient San Giacomo was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. In the mid 1990s, the work of maintaining the acetaia and producing its noble liquid was taken over by Andrea, a lawyer by trade, including another barrel-by-barrel move to the attic of his own modern house. It wasn't until the late '90s that Andrea was persuaded to use his precious patrimony to produce Balsamic Tradizionale.
The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for minimum 12 years of aging, Silver for 18 years of aging and Gold for 25 years of aging.
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