"If it's white, can it really be balsamic?"
This has always been our hesitation with white balsamics. So when Acetaia Leonardi approached us with their balsama bianca, we were intrigued because their products are not only of the highest quality, but are strongly rooted in Modenese tradition. As soon as we tasted it...we knew we had a winner.
We've been using it on salads of delicate greens - the flavor is mellow enough that just a drizzle of olive oil is enough. It's also wonderful to deglaze a pan after searing chicken or a white fish like sole.
Posted by Dana on 3rd Oct 2010
Over the years my palate has changed, which sadly means that most balsamic vinegars taste to vinegary to me. this is not the case with the balsamica bianca. A little of it goes a long way, and I find its flavor complex and delicate. Recently I drizzled a little of it over roasted green beans with basil and garlic, and it provided just a hint of sweetness to what is one of my favorite vegetable dishes.