Balsamic vinegar gets all the attention here in the US, but I get a kick out of exploring other Italian varieties as well. In Piemontese dialect, l’asì means ‘l’aceto (vinegar) and Le Langhe is the hilly wine producing region of Piemonte. Produced by the Azienda Agricola Claudio Rosso in Serralunga d’Alba, in the provincia di Cuneo (where Franci lives and where the Bra Duro cheese is made), L’Asì delle Langhe artigianale vinegar from nebbiolo and barbera (Piemontese red wines) is aged one to three years in oak, mulberry, cherry and chestnut wood barrels, giving it a delicate yet complicated flavor, perfect for summertime salads.
Photo grabbed from Gigirosso.com.
While I’ve been drizzling it on salad with some olive oil all summer, this morning I decided to use it in a vinaigrette, with EV olive oil, honey, mustard, salt and anise seed. It made for a fine dressing; I’m looking forward to using it in other ways when cooking season begins this fall.