Friends, what you see below is a very special, $400 bottle of 50 year old balsamico imported from Modena. And it’s your lucky day because you have the chance to win it.
As I said, this is a special balsamico. It is the kind of thing you want to reserve for yourself or only share with people you really like. It’s for drizzling drop by drop on top of risotto, veal liver and caramelized onions, or atop shaved fresh fennel and Parmigiano-Reggiano.
Or my very favorite, on top of vanilla gelato.
To win, leave one comment below about what you would like to try this on and share our Facebook post about the giveaway to your friends. A winner will be chosen at random next Monday at noon.
Please make sure you include a valid e-mail address when you leave your comment so we can contact you if you win. Be sure to check out our fabulous selection of balsamicos online or in our stores.
Good luck!
My 19 year old son and I are FOODIES! We love searching out the finest ingredients and enjoy truly unique and special ingredients. This would be a most AWESOME Christmas present for our family!
Forgot to say what I would like to try it on!!! STRAWBERRIES !!!
I love to cook….Italian is one of my favs….so yes, I would have to drizzle it by the drop onto my ever so carefully crafted risotto.
Or, better yet….when my summer garden comes in….a nice thick slice of fresh tomato….some hand picked basil leaves and my home made mozzarella….wa-la….Insalata Caprese! Adorn the salad drop by precious drop with the balsamic and it would be fit for the finest of restaurants. I am keeping my locale secret tho….my wife would kill me if I had to share.
ciao.
T
Definitely on strawberries! And then goat cheese.
I’d like to reserve a portion of it and use it to cultivate my own balsamico to pass down through the generations. I’d like to dabble a little on a salad of thinly-sliced finnochi and pecorino fresco.
Oh Please! I would try this on so many delightful things!
Something this special should be used as a crowning glory to a meal. I’d use it in zabaione, crème caramel, panna cotta or as a digestif!
A goat cheese and roasted vanilla bean panna cotta
I was introduced to this on ice cream back home in St. Louis. It’s awesome!
Raspberries con Aged Balsamico
I would use it as the most AMAZING birthday gift for my mother, who moved to America from Sicily almost 30 years ago. She would love this and cherish a true taste of home. p.s. I would also be sure to sneak a taste or two when I could
I’d drizzle this with Insalata Caprese or over a nice hunk of dark chocolate
I’d top homemade vanilla bean and cantaloupe ice cream with it.
The oldest Parmigiano Reggiano I could find. Or Pecorino. Or Salad. Or on a spoon!
Using this for a balsamic reduction, I would drizzle it all over one of my Pear Tortilla Pizzas! Recipe @ http://laurenhardy.com/?p=974.
I would love to make Strawberries and Balsamico . Maybe drizzle some over chunks of Parmesan as part of a salumi and cheese platter. Finish a roasted chicken with it. So many ways I can’t even choose 1. LoL
OOOOOeeeeeee!! Drizzle that Nectar of the Gods on the most beautiful slices of Prosciutto and Sheep’s\'Milk Cheese EVER!!! Perhaps Lark’s Meadow Dulcinea- HEAVEN!!!
Oh, Oh…that would be FABULOUS on my grandmother’s homemade ravioli…just sayin!
I’d keep it for the summer and use on a summer fresh caprese salad
i would love to try it on vanilla soy ice cream!
After cuddling with the bottle for a couple of weeks, I’d invite my 3 favorite friends over, serve it up with a delicious loaf of artisan bread and some divine olive oil from Caputos. Add a glass of Chianti and we may be in heaven. Pure, simple, delicious!
Would crown zabaione, crème caramel with your (my?) balsamico…
I’d make roasted figs with it, and serve that with some marscarpone.
On fresh mozzarella with basil leaves. I would be tempted to drink it plain, too.
I would put it on a goat cheese strawberry salad. Yum!
One teaspoon plain as a finisher on a meal. Plus vanilla gelato is a tough act to follow.
I love Italian food! I would love to try this on roasted strawberries with vanilla bean ice cream.
I would love to drizzle it on my goat cheese bruschetta and perhaps try it on my delicious strawberry cupcakes!
Yum! That would be a treat. A simple Caprese to start. A wild mushroom pasta. The possibilities are mind blowing! Fingers crossed.
A drop on a sliced date with port and figs to chase.
The first thing I’d try it on would be some grilled veg with some shaved pecorino.
I would love to drizzle this balsamic vinegar over ice cream, asparagus, prosciutto (from Caputo’s Market of course) wrapped figs and my fav… broiled herb goat cheese stuffed peppadews.
I would dip Roasted Garlic artisan bread in it.
Drizzled on a braised lamb shank….
I would put it over a caprese salad
Anything with balsamic vinegar is great!!
My six year old son is a mostly-mac-n-cheese kid, but he LOVES balsamic and bleu cheese. We would have extraordinary tasting parties with all of our favorite Caputo cheeses.
I would use this for each meal of the day. Breakfast: topped on goat cheese omelette. Lunch: Caprese grilled cheese sandwich with balsamic roasted tomatoes. Dinner: Wild rice balsamic mushrooms and Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle. And of course can’t forget the Dessert! Strawberry Balsamic Gelato!!
A few drops on the carved breast of roasted pheasant served with porcini gnocchi and a light salad of bitter greens with a simple Roman dressing. And a few drops on a panna cotta for desert.
Yes please!!!
The first thing I would do is dip my finger in it! Then have a party.
would love love love, this on stracciatella gelato!
The use of this would only be limited to my creation. This would be a great collection to my cupboard. I think the first think I would use it on would be strawberry crapes.
I’d put it on everything because Balsamic vinegar is a gift from the heavens to us. But first, I’d put it on figs wrapped in prosciutto for my appetizer, then drizzle on vanilla bean ice cream or gelato for dessert. Really, that’s all I need.
I have some 30 year old stuff that I brought back from Italy about five years ago. Any fruit is good. I will be trying it on a fig, goat cheese dish. It is also good on ricotta but vanilla gelato has to be the best.
On fruit! Yes keenan, there is a Santa Claus.
I’d try it on super-premium vanilla ice cream!
Risotto and cheese and bread and ice cream and strawberries and beets and honestly what wouldn’t be fabulous? Shoe leather would probably be made instantly edible with a few drops of that on it!
Gnocchi!!! And every vegetable ever grown
Asparagus. Tomato. Vegetables! Yumm
I would like to try this on my tongue.
I want to try it on strawberries because I’m always hearing about Balsamic Strawberry desserts. And then I’d probably use it with steak and potatoes, salads, etc.
I would love to give this balsamic to my mother to show her my appreciation for teaching me how to cook. She makes the best bruschetta I’ve ever had. This balsamic would be perfect to drizzle over her bruschetta! Win or lose, I love you Mom!
I’d invite 25 or so people over for the Super Bowl, with promises of chicken wings and nachos and cooked birds stuffed into other cooked birds. Then, when everyone arrived, I would silently wait for the kickoff, refusing to answer any questions about what happened to the bounty I’d promised. Then, right after the coin toss, I’d bring around an upturned plastic garbage can lid covered with shaved pieces of Parmesan, each with a single drop of this, and say ‘you’re welcome’.
Sprinkled on sauteed lion’s mane mushroom & arugula.
Spooned on medallion of roasted golden beet.
Scant drizzle on sweet potato tart.
Into the center of warm vanilla custard.
Spooned over thick slice of manchego.
I’d put it straight on the ol’ tongue. Although that picture up there has me dreaming about drizzling it on ice cream.
Balsamico that divine would go directly on ice cream & bits of top Parmigiano Reggiano.
I would first savor the flavor with a drop on the tongue. Then I would use it to drizzle over foccacia, and with bruschetta. Lastly, or maybe first, on a plate with/alongside a little olive oil puddle, and a little pile of grated Parmesan or Romano, then with a nice piece of crusty Italian bread, or maybe ciabatta, to dip into them as an appetizer treat. I’m sure it would be great in a salad dressing, but with such a special balsamic….I don’t think so, too precious.
I might just sip it. There is nothing quite like good balsamic vinegar. mmmmmmm
This would go on top of fresh micro greens and arugula from our front yard hoop gardens with a bit of shredded parm and on tomatoes with Mozzarella in the summer. Sounds fantastic!
Oh, my… my mouth is salivating at the thought of what to do with aged balsamic vinegar. I would spoon old balsamic vinegar over pears baked in simple syrup and add a dollop of fresh sheep’s milk ricotta cheese. Or just drizzled over a fine steak with greens and fresh goat cheese…
I have been wanting this vinegar for a long time. My husband served a service mission in Modena 15 years ago. We love food and love watching food shows on TV. Our favorite is Anthony Bourdain (No Reservations). He featured this vinegar on his show a d we were drooling!!!
I would put this on brussel sprouts cooked with prosciutto, I’d also like to try it on fresh heirloom tomatoes. I’d also share it with my roommate who loves balsamic vinegar more than cats.
I definitely would share this sparingly with friends. Every January we have a “Cheese Night” we invite about 20 of our closest friends to and share with them our favorite cheeses (Thanks Caputos for the great selection!). I want to try this with apples, Parmesan, or smoked duck!
I would have to go big and use 1/4 cup of it right off the bat into a Drake Farms Goat Yoghurt semifreddo with smoked fig compote. Can I have it now!!!!!!!!!
Hot apple pie with vanilla ice cream – yes, please!
vanilla bean cheesecake
I would use it on cheese! Yummmm!
Fresh Pears & Gorgonzola.
Grilled peaches with Gorgonzola, honey and balsamic vinegar…gimme.
Is straight from the bottle frowned upon? Kidding!
I’ve never tried good balsamic in a sweet context, I’d love to try it on gelato.
I would put this on a roasted yellow beets sitting on top of a salad of baby arugula, goat cheese and walnuts.
The uses are endless! Dreaming of them all right now!
I guess I’m a purist. My favorite way to enjoy a good balsamic is paired with an equally good olive oil, parmesan cheese, and a nice crusty bread.
I would LOVE to try this on gelato!
I would like to try this on my lover.
Drizzled on a salad of very thin sliced of raw fennel and shaved parmesan cheese and a beautiful EVO.. Over home-made honey–from my bees–ice cream. With prosciutto wrapped parmesan.
I want to drizzle some of this balsamico on warm figs and some goat cheese ice cream! I can’t wait!
I recently found a recipe that uses balsamic on strawberries over ice cream. I’d love to try this on it among many other tasty dishes.
I would love to try this on some strawberries or tomatoes or bruschetta or…….I think I would love to try it on lots of things!
A single drop on a seared piece of Fois Gras, oh my.
Fresh peaches and maybe some chevre
Does drinking it straight count? Fine, I would try it on strawberry gelato.
I would drizzle it over warm hazelnut gorgonzola fig bites…and lots of other things.
i want it on gelato, prosciutto and every pasta i ever eat
I would drizzle this on top of fresh strawberries and mango. on grilled figs wrapped in prosciutto (the best is from Caputo’s Market), and on goat cheese stuffed peppadews. Yummm……
Fresh pears – yum!
It like it would be great sprinkled over a spinach and pomegranate salad! Also with parm-regianno cheese piled with grape tomatoes on crackers like Triscuits!
Amazing stuff, and especially when sprinkled on salted cashews.
ice cream fo sho! and some kind of arugula salad..
My mouth is drooling… I would caramelize some lovely figs and serve with vanilla gelato and a drizzle of balsamic. Perfect winter treat!
This basalmic vinegar would be amazing! I’d put it on roasted root vegetables, on my favorite green salad with candied walnuts, bleu cheese and cranberries, dip fresh bread into it with cracked fresh pepper…so many uses!
I would try this on my tongue…..on my salads….with bread & cheese from YOUR STORE…… On my sandwiches… What WOULDN’T I try it on!!!?!?!?!?!? Thanks for the give away
Reading comment board, and now hungry for: Goat cheese and strawberry w/ Balsamico, Vanilla Gelato, figs with gorganzola and cheesecake.
Landed on the page thinking about truffle cheese on crusty bread…
I would wrap some cantaloupe with prosciutto, and drizzle it over the top. This would be such a treat. Then I would give throw a huge wine and cheese party where everyone could try it!
I hope this giveaway isn’t over…..
I would drizzle some of it on Turkey and Cheese Sandwiches or put a little in tomato bisque soup
I would love to try this- on anything you suggest! Love visiting your mkt when in town 2x a year!