23 Courses of Balsamic Vinegar with La Vecchia Dispensa

We think that balsamic vinegar is sorely misunderstood in this country. Most people have been taught that the thicker and sweeter, the better. It's seen as something for a mixed leaf dressing, a drizzle over Caprese, and then back in the cupboard.

Like olive oil, balsamic vinegar is an incredibly versatile condiment with complex variations in flavour, and it’s worth matching the right one to the right dish. It’s not one size fits all.

This was made very clear to us on a balcony in Castelvetro di Modena, overlooking the checkerboard piazza below, where La Vecchia Dispensa have been making balsamic vinegar for over a century. We were lucky enough to sit down to a 23-course tasting lunch that they prepared for us...

Welcome drink of freshly squeezed orange juice, red bitter, sugar syrup, finished with their berry flavoured balsamic. Asparagus Pizza drizzled with their organic label balsamic, and an onion frittata paired with their green label balsamic.

Balsamic in drinks is seriously underutilised. It adds a tartness, a hint of savoury, and their fig balsamic is a versatile, unique addition both to the table and the bar cart. The green label balsamic paired perfectly with the onions: it is bright, fresh, and notes of mulberry complement the acidity of the onions. 

Roast beef with parmesan shavings and juniper wood balsamic. Prosciutto, melon, and mozzarella with their ricco balsamic.

Aged only in juniper wood barrels, the vinegar is deeply aromatic: notes of earthy herbs and a hint of pepperiness. Paired with roast beef, the vinegar brings out a rich sweetness to the meat. The naturally dense Ricco balsamic sticks wonderfully to the Prosciutto, melon, and mozzarella, perfectly complementing the salty-sweet balance with a cleanness that artificially thickened glazes cannot produce.

Strawberries, peaches, and dark chocolate with Ricco label.

The natural sweetness of fruit pairs wonderfully with the clean, aromatic sweetness of the ricco balsamic, and brings out the bitter notes of the chocolate. Also fantastic drizzled over soft vanilla ice cream.

We hope this has made you curious about the world of balsamic vinegar, and excited to experiment with different kinds in your cooking. Here's our balsamic vinegar guide if you want to learn more, or why not make a booking to come in discuss all things balsamic!