A noble soul, graceful and persuasive, it flies gracefully above the good things in life. Wisdom is the fate of who lives long, with intensity and passion. This also applies to the Extravecchio, who knows the world by having lived it far and wide. If the spirit is cosmopolitan, the attachment to the roots is strong. It loves wood, nature, the joy of living and the earth where it was born. The best quality is that it never betrays – what it has it gives with a completeness that has no equal.
Traditional Extravecchio balsamic vinegar waits 25 years before it meets life. During this time it matures, leading it to live with great, exciting passions. It will love the fragrance of rice, will tease Parmigiano Reggiano with mischief, will fully indulge in strawberries. It will be passionate about colored mullets, wild radicchio and will become an inseparable friend of anyone who has a gourmand spirit in himself.
Risotto with balsamic vinegar
Risotto with traditional Extravecchio balsamic vinegar is now a world famous dish. Simplicity and delicacy are the main cornerstones of this realtively easy recipe to make. On the one hand it takes at least a liter of vegetable broth, on the other shallot, extra virgin olive oil and a nice mountain of Parmigiano Reggiano. In the middle is the rice and above all the king of balsamics. Fry the chopped shallot in Extra Virgin Olive oil, brown and add the rice. Toast gently. Pour in part of the broth and mix. Cook on a low heat slowly adding the broth from time to time. Season with salt. When cooked and with the heat off, add the Parmigiano Reggiano and turn the rice. Season with one or two tablespoons of Extravecchio. Serve by adding drops of vinegar on each portion. Et voilà, les jeux sont faits.