Essenza Mignon
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After 8-10 years of aging, San Giacomo interrupts the long maturation of its Balsamico Tradizionale to create Essenza, what Andrea calls “the heart or real nature of things.” Essenza treats you to a velvety, well-developed taste, a tinge of acidity and a fruity aroma. It has more sugar and has less wood flavor than the Tradizionale balsamics. Try it on hard cheeses and red meats. Perfectly sized to tuck into a gift basket assortment with sea salt, oil and coffee.
Size: 40ml/1.35oz/0.08lb
$18.99
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| Size: | 40 ml | | Age: | 8-10 years. | | Producer: | Andrea Bezzecchi, Acetaia San Giacomo | | Location: | Novellara area of Reggio Emilia in Emilia-Romagna. | | Certification: | Consorzio fra Produttori di Aceto Balsamico Tradizionale di Reggio Emilia. | About the Producer“Time and Tradition is the essence of Balsamic Vinegar.” - Andrea Bezzecchi
In the town of Novellara in the region of Emilia-Romagna, Andrea Bezzecchi tends the same wood barrels his grandfather used to make Balsamic vinegar for his family.
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Serves 4.
Prep: 10 min. Cook: 15 min.
Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Balsamic Vinegar
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Drizzle with balsamic vinegar and serve hot with an assortment of berries on the side.
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Aged Balsamic Vinegar
