Dante Aceto Balsamico—from renowned balsamic producer, Acetaia Leonardi—is made from a cooked grape must blended with a touch of red wine vinegar and aged for a minimum of 12 years. This well-balanced Italian condiment has a thick, syrup-like consistency with nuanced aromas of dried figs, prunes and fresh cherries, and a bright, lively finish.
How to use
Dante IGP Balsamic Vinegar’s deep caramelized notes lend themselves beautifully to red meats and game—drizzle over grilled steak, seared duck breast or roasted quail. Try deglazing crispy bacon with a splash of balsamic vinegar before removing it from the pan to add a sweet and tangy glaze.
This bold Italian vinegar also pairs well with fruits and vegetables—use as a glaze for roasted carrots, add a flourish to a simple tomato salad or drizzle over sautéed bitter greens like broccoli rabe, chard and kale. For an effortless dessert, toss with summer-fresh strawberries and serve over lightly sweetened mascarpone cheese.
The Story of Dante and Beatrice Balsamic Vinegars
These two exquisite vinegars honor the story of Dante and Beatrice—which, like many a tale of unrequited love, was made immortal by art. Dante, the Florentine poet, first glimpsed the beautiful Beatrice when she was eight and he, nine. He was instantly smitten. She greeted him briefly on a street nine years later, wearing a white gown. Both married others at age 21, and three years later, Beatrice died. Dante was devastated. Tormented by the loss, he featured her in his greatest works, including The Divine Comedy, in which—at his own imagined death—Beatrice leads him to beatific vision.
In these vinegars, Dante—most often depicted wearing a dark or crimson robe and cap—is represented by the dark balsamic vinegar; Beatrice—immortal in her white gown—is represented by the white balsamic.
About the producer
There are over 300 producers of balsamic vinegar in Modena, but the Leonardi family is truly special. They have been making balsamic vinegar since 1871 and are still one of the few producers to own the land where the grapes grow. Four generations in, the Leonardi family is still making this prized elixir using traditional methods, such as cooking the Lambrusco and Trebbiano grape must in a copper cauldron and aging the vinegar in specific kinds of wooden barrels. The result is a perfectly balanced vinegar worthy of the name balsamico.