A short conversation with Andrea Bezzecchi of Acetaia San Giacomo, Sweet Milk of Argentina, Check your supply of Rice Bran Oil - chefshop.com/enews
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 Questions
Answered by a master!
Our youngest balsamic aficionado posed some good questions to Andrea of Acetaia San Giacomo, and he came back with the answers...
My name is Raymond, I am 9 years old and I live in Seattle, Washington.
I am doing a report on balsamic vinegar for school, and I have some questions.
1. What is your favorite balsamic vinegar?
My favorite balsamic vinegar is any kind of Balsamic made with the original method and not the industrial one. There isn’t one that is the best; if they're true to their creation, they’re all different, as different as one’s family's surname.
2. What is it like to be a balsamic vinegar producer?
It is a privilege to be able to produce Balsamic Vinegar and to be a part of an important Food Tradition.
3. What is a normal day like for you?
Depending on the time of the year, I may be;
analyzing the balsamic, moving the barrels, tasting and promotion. During harvest every day we press the grapes, cook down the grape must, and let it ferment. It is the busiest time of the year, but also very exciting and stimulating!
4. How much effort does it take to be a balsamic vinegar producer?
It is not like taking care of cows, pigs or other animals which is more physical work. In order to produce balsamic vinegar you need time and patience.
5. What do you do when it isn’t harvest season?
I am doing tastings and promotion of the Balsamic.
Thank you Raymond for giving me the opportunity to explain, I hope to host you soon at the Acetaia, I will let you taste directly from the barrel.
Ciao!
Andrea
Thank you in advance, Raymond
Shop now for authentic San Giacomo Balsamic!
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 Creamy Silky Smooth Treat!
It's the cows that make it great!
Delectably thick and creamy, this silky-smooth concoction has a rich mouthfeel and a deep, dark caramel flavor that's not too sweet. La Salamandra dulce de leche is a traditional artisan dairy product created with fresh milk, sugar and vanilla - it's also been the recipient of 1st prize in New York's Fancy Food Show in the jam, spread or sweet toppings category.
In Argentina and throughout South America, dulce de leche is an absolutely indispensable product to have around the house, and it's often eaten simply spread on toast.
One of the most delicious ways to enjoy it is simply to heat it and serve over vanilla or coffee ice cream . . . heaven!
You can also drizzle it over cakes, cookies and fresh fruit, especially bananas, and it's included in some pastries and other desserts. It makes a to-die-for crępe filling and pancake topping.
Shop now for wonderful Argentinian Dessert!
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A good oil
Rice Bran Oil
Almost pure panic, avoided! I had about an inch left in the jug and I was able to fry up a little dinner.
But this is a cautionary tail for sure … keep your pantry stocked!
Delicate yet flavorful, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight.
High Smoke Point: At 485 degrees, it is higher than either peanut oil or grapeseed oil, preventing fatty acid breakdown and oxidation at high temperatures. Its light viscosity allows less oil to be absorbed in cooking, thereby reducing overall calories.
Source of many anti-oxidants, including tocopherols and tocotrienols, (vitamin E complex) a unique antioxidant known as gamma oryzanol, phytosterols, polyphenols and squalene. These and other micro-nutrients to help fight free radicals and oxidation.
Excellent Shelf Life. Rice bran oil has a long shelf life compared to other cooking oils, (3 years) partly because of these antioxidants.
Shop now for Rice Bran Oil!
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Red Seal!
"Antica Acetaia San Giacomo's 12-year old balsamic vinegar has a complex taste and a thick, syrupy texture that trump older vintages we've tried." Gourmet Magazine
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Cooking Class! |
Cooking Classes with Chef Lesa - Under the Tuscan Moon Class
Sink your teeth into five seasonal dishes with an Italian accent. Storytelling, laughing and an excellent meal are guaranteed. Together, we'll enjoy: Fetunta with Borlotti Bean Puree, Tuscan Ragu with Strozzapreti pasta, Cannellini Bean and Tuna Salad, Tuscan Kale Salad and Semolina Cake with Almonds for dessert.
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