THE BARBIERI FAMILY HAS REMAINED PASSIONATELY DEDICATED TO THE VALUES AND TRADITIONS THAT HAVE BEEN HANDED DOWN THROUGH GENERATIONS. Production of their Tradizionale DOP de Modena starts with Trebbiano and Lambrusco grapes grown organically on their farm. Decades ago Eugenio Barbieri and Loris Bellei combined their inheritances, batteries of century-old casks, as well as their experience. They started collecting more of both. Now the fourth generation of the family oversees the vineyard and acetaia that now counts 2000 casks, barrels and ancient vats.
“WHITE SEAL” 12 YEARS ACETO BALSAMIC TRADIZIONALE
In the Acetaia, not just the air, but time, is rarefied. To obtain a real Tradizionale, at least 12 years must pass to get at the first complete expression of a well - defined personality. It has an inviting acidity, smoothed by perfectly defined fruity and spicy scents. The sweet-and-sour duality is complex and grows more so depending on the foods it is served
EXTRA VECCHIO “BLACK DIAMOND” 50 YEARS
The “Ancient” Blend is the best expression of the oldest batteries (in use for over 50 years), matured and aged for a very long time. In the light of its
rich texture, it should be tasted as digestive in a porcelain spoon. The rarest of the rare. Are you not curious to see what the last half century tastes like?
“CLASSIC” GOLD SEAL EXTRA VECCHIO 25 YEARS
The reward for waiting patiently: the threshold of aging over 25 years leads to a real treasure of delicious discoveries. It is aromatic with a rich and full taste, consistent acidity and mineral tones, impressive strength and a persistent ending. Use this with your favorite cut of beef or on curls or cubes of aged Parmesan.
EXTRA VECCHIO GOLD SEAL ACETO TRADIZIONALE BALSAMICO DE MODENA DOP
Each bottle is packaged in Consortium glass that bears the Consortium Seal, to verify
its authenticity, alongside Villa Manodori’s logo. Three- star Michelin Chef Massimo Bottura’s booklet of recipes is included.
CHERRY 12 YEARS TRADIZIONALE ACETO BALSAMICO
Traditional Cherry Balsamic is syrupy and smooth, like traditional White Seal, only with the enhanced sweetness and aroma that aging exclusively in cherry wood imparts. Use it on panna cotta, on berries, chocolate mousse or gelato.
JUNIPER 12 YEARS TRADIZIONALE ACETO BALSAMICO
The White Seal Tradizional Balsamic Vinegar is aged for a minimum of twelve years in rare juniper wood barrels. Traditional Juniper Balsamic is syrupy and smooth, with hints of resin from the wood that give it its body and spicy flavor. Use this with foods evocative of the hunt; venison, quail, pheasant, duck breast, charcuterie or forest mushrooms.
MULBERRY 12 YEARS TRADIZIONALE ACETO BALSAMICO
Obtained from over 12 years of aging in mulberry vats. It recalls the aroma of white mulberries typical of the Modena area. Use this on grilled peaches alongside a cut pf pork, drizzled on seared salmon or on cantaloupe with prosciutto.
CHESTNUT TRADIZIONALE ACETO BALSAMICO
The fruit of over 12 years of aging in chestnut vats from which it has extracted the tannins responsible for its dark brown color and incomparable intensity and decisive spiciness. Use on roasted meats and poultry. Try this on Brussel sprouts.
TRADIZIONALE ACETO BALSAMICO DOP
TRADIZIONALE PRODUCED BY GIOVANNI CAVALLI, SON OF FERDINANDO CAVALLI, THE LEGENDARY FOUNDER OF THE REGGIO EMILIA CONSORTIUM. The Cavalli name and reputation assures the highest quality. The 12 and 25 year age designations are minimums and do not reflect the true age of many of Cavalli’s Tradizionali which can be up to 300 years old.
SILVER SEAL 12 YEARS TRADIZIONALE ACETO BALSAMICO DE REGGIO EMILIA DOP
Silver Seal has a strong, sweet fragrance with thick, rich acidity and an intense bouquet. Plummy sweetness, cordovan color and delicate balance render this balsamic the leader in its category. Bottles are numbered and come boxed with an informative booklet containing the company’s history and recipes.
$94.00 $84.60 image is on right hand-side of picture above
GOLD SEAL 25 YEARS TRADIZIONALE ACETO BALSAMICO DOP REGGIO EMILIA
An extraordinarily complex and rich balsamic with harmonious fragrances. It is more sweet than sour. It is dense, suave and persistent. This balsamic is splendid drizzled over savory and spicy cheeses, strawberries, cherries, and creamy desserts. It also makes the perfect ending to a meal, sipped from a spoon or cordial glass. Each 100ml bottle of Gold Seal Balsamic Vinegar is numbered and comes boxed with an informative booklet containing the Company’s history and recipes.
ACETO BALSAMICO DE MODENA “ARTIGIANALE”
ORGANIC BALSAMIC VINEGAR OF MODENA
“RISERVA NANDO” BALSAMICO
SOFT & SPICY BALSAMIC
1. VILLA MANODORI
ACETO BALSAMICO DE
Made using Trebbiano grape must and red wine vinegar. Aged 9 years in a series of oak, chestnut and juniper barrels. Perfectly balanced with a rich, sweet and tart balsamico flavor and a thick, syrupy consistency. Use as an accompaniment to greens, asparagus, and seasonal fruit. Try a spoonful or two on cheese ravioli tossed in butter with a dusting of Parmesan.
DARK CHERRY BALSAMICO VINEGAR OF MODENA
Aged in barrels made from the region’s famed Vignola cherry trees for nine years. Use it to glaze game, pork or duck. Imparts a beautiful flavor to vegetables and salads. Set this out with the cheese course. It compliments desserts beautifully.
Many producers make vinegar stylistically based on Aceto Tradizionale. It is made with the same ingredient according to the consorzio rules but brought to market before the stipulated 12 years. Nor is it presented to the consortio’s tasting panel. It is labelled Condimento Balsamico (sometimes simply Condimento or Balsamico). It is of very fine quality and very accessible.
5. ACETAIA CAVALLI
“RISERVA NANDO” BALSAMICO
Riserva Nando, named after Ferdinando Cavalli kept this for his personal use. Prune-like It is of a higher caliber than most condimenti because it
is aged longer in small casks, resulting in a refined, intense flavor. It is an excellent addition to marinades, sauces, asparagus and salads. Aged for 5 years in chestnut and mulberry barrels.
6. ACETAIA CAVALLI
Stylistically based on the Aceto Tradizionale di Reggio Emilia. It is aged in wood and has a dense, aromatic, plummy sweetness. It is consistently rated as the best alternative to the precious tradizionale balsamicos. Aged for 3 years.
$21.00 $18.90 250 ML (8.45 OZ)
$39.00 $35.90 500 ML (16.9 OZ)
MELCHIORRI BLACK TRUFFLE SAUCE
This delicious sauce is made from summer truffles and fresh button mushrooms. We suggest blending the product with tomato sauce, cream or béchamel. It is excellent with every kind of pasta. It can be also used to prepare tasty bruschette.
MELCHIORRI WHITE TRUFFLE SAUCE
This sauce brings together White Piedmont Truffles and fresh button mushrooms. Blend with cream or béchamel to spoon over tortelinni or poached chicken breast.
776 DELUXE FOODS
WHY IS IT THAT THE FINE EXTRA VIRGIN OLIVE OIL OF THE OLYMPIA APPELLATION IS UNKNOWN OUTSIDE OF GREECE?
Olympia is not only home to important archaeological sites but also to some of the best land for olive cultivation. 776 Deluxe Foods strives to present the best foods their region has to offer to those outside their borders. The olives to produce their extra virgin olive oil are selected from mature, family owned groves
in the Protected Geographical Indication (PGI) appellation of greater Ilia (Olympia).
PGI OLYMPIA EXTRA VIRGIN OLIVE OIL
CULTIVAR: A blend of two regional varieties; 90% Koroneiki and 10% Kolireiki.
NOTES: The olives are carefully harvested by hand from November through January and are cold pressed the same day leaving the aromas and flavors unaltered. Blended for a balanced and well-rounded, fruity taste.
PAIRINGS: To drizzle, pour or slather over all manner of mezedes or small plates, to marinade lamb or poultry before grilling and on fish before and after the fire.
The very best from Olympia, Greece
776 DELUXE HONEY
776 DELUXE FOODS IS DEDICATED TO SHARING THE BEST FOODS THEIR REGION HAS TO OFFER. Greece is rich in the flora of the Mediterranean basin. It has more apiaries than any other member of the E. U. Greek honey is especially fine and sought after. These honeys are cold extracted, unfiltered and unpasteurized.
GREEK MASTIC HONEY
Made with 1% mastiha, the resin from the mastic tree that grows on the Aegean island of Chios. It adds a pleasant herbal, cedar aroma to the honey. Fragrant and distinctive. Use this to sweeten tea and herbal infusions, in pastries like baklava, or to sweeten a salad of seasonal fruit.
GREEK THYME HONEY
This is a mono- varietal “nectar” honey derived from wild thyme, which thrives in Greece’s dry and rocky regions. Harsh conditions create strong flavors. Thyme honey is considered by connoisseurs to be among the best. Certainly, spoon this into your Greek yogurt. Try it to glaze carrots or even a ham.
GREEK CONIFER & ORANGE BLOSSOM HONEY
A unique blend of ‘forest’ or ‘honeydew’ honey from the Peloponnese with honey made from the blossoms of orange trees in the region. It has a refreshingly light citrus taste balanced with slight orange peel bitterness. This honey pairs exceptionally well with young goat and cheddar cheeses.
LA MOUTARDERIE EDMOND FALLOT
DIJON MUSTARDS & CORNICHONS
LA MOUTARDERIE HAS BEEN STONE GRINDING MUSTARD IN BEAUNE, THE ANCIENT WINE CAPITAL OF BURGUNDY, SINCE 1840. The last independent, family held mustard mill in Burgundy is committed to traditional manufacturing methods and know-how of steeping the seeds in verjuice, vinegar, brine and white wine.
EDMOND FALLOT uses the finest ingredients; Burgundy mustard seeds, IGP Burgundy white wine, Dijon black currants, Périgord walnuts, French tarragon and family
recipes to artfully blend this authentic Dijon mustard. The result is an incomparable robust flavor not available in commercially produced “Dijon-style” mustards.
Mustard production has been important to the regional economy since the 14th Century. Edmond Fallot encourages a revival of mustard cultivation and works to preserve and further the traditional food ways of Burgundy.
Black and brown mustard seeds are steeped in verjuice, brine and wine vinegar then stone ground and sieved for a smooth, golden paste with a ton of bite! This is the classic ingredient in true mayonnaise, vinaigrettes and pan sauces, a necessity for any pantry.
OLD FASHIONED SEED STYLE MUSTARD
A combination of black and brown mustard seeds macerated in verjuice, brine and wine vinegar, then roughly milled leaving some seeds whole. This version is not sieved. A hearty, more rustic, less spicy version of Dijon that adds crunch and texture to your dish. Excellent for coating a leg of lamb for roasting or cuts for the grill.
PORTION TRAY PACK
This sampler is an ideal component for gift baskets or as a gift on its own. Includes: Dijon, Black Currant, Seed Style and Whole Grain Honey & Gingerbread mustards.
BLACK CURRANT DIJON MUSTARD
Black Currants (cassis) are a traditional crop in Burgundy. Fallot is committed to preserving and furthering the traditional foods of their region. This is a brilliant combination of tangy fruit with spicy Dijon mustard for a unique flavor that pairs beautifully with roasted poultry and game.
IGP BURGUNDY DIJON MUSTARD
“Dijon” mustards abound; regardless of their place of origin. To encourage a renaissance of mustard cultivation in Burgundy and to establish the preeminence of the region’s product, Fallot has produced the only IGP mustard in existence. Only mustard seed cultivated in the region is blended with AOC Burgundy wine to produce
a distinct mustard that reflects the region’s centuries of gastronomy.
HONEY & GINGERBREAD WHOLE GRAIN MUSTARD
Gingerbread made with honey is another regional specialty of Burgundy. Dijon, is noted for its Pain d’Epices. This mustard blends the sweetness of honey and warm spices with the heat of Dijon mustard to balance the richness of pâté, rillettes or along with
a country loaf, a ripe Époisses de Bourgogne and a Trappist ale.
INFUSED EXTRA VIRGIN NUT OILS
THESE ARTISANAL OILS ARE MADE WITH LOCAL PRODUCE, USING TRADITIONAL TECHNIQUES IN POITOU, FRANCE.
The nuts are lightly toasted and slowly ground. The resultant paste is lightly cooked in a skillet and then gently pressed to ensure a quality oil with a smooth finish.
VIRGIN WALNUT OIL
The best local walnuts are lightly toasted to bring out their warm full flavor and subtle aroma. Try it drizzled over hot steamed green beans or asparagus. Use it in a vinaigrette with a bit of Dijon mustard to dress a mixed salad topped with thinly sliced smoked duck breast, or a salad with pears and Roquefort. Very nice with lentils. Can be used in pastry applications.
VIRGIN HAZELNUT OIL
This oil offers the intense aroma and exquisite flavor of hazelnuts roasted just right. It is slightly sweet, adding a certain subtlety to the already delicate taste. Use it on farro with hazelnuts and mushrooms or with sweet potatoes. Virgin hazelnut oil pairs well with vinegars infused with raspberry, blackberry or fig and is ideally suited to dress salads and raw vegetables. It can also be used to make cookies, cakes and other baked goods and homemade chocolate and hazelnut spread.
A L' Olivier and Edmond Fallot
BEET SALAD with BLUE CHEESE and WALNUT OIL DRESSING
Walnut oil adds a delicate, nutty taste and rich perfume to the dressing in this recipe. A L’ Olivier produces virgin nut oils the old-fashioned way, using local walnut kernels that are toasted, stone-ground into a paste, and then freshly pressed.
INGREDIENTS for the VINAIGRETTE
2 tablespoons A L’ Olivier Walnut Oil
1 tablespoon sunflower or grapeseed oil
1 tablespoon A L’ Olivier Tarragon Vinegar
1⁄2 teaspoon Fallot Dijon Mustard
INGREDIENTS for the SALAD
4 medium beets, cooked and cut into thick slices
4 medium golden beets, cooked and cut into thick slices
2 oz. blue cheese, crumbled
2 oz. toasted walnuts, coarsely chopped
Raspberries and/or orange segments for garnish (Optional)
Fresh chives or tarragon, finely chopped for garnish (Optional)
Fleur de sel to taste
Fresh ground black pepper to taste
MAKE the WALNUT OIL VINAIGRETTE.
In a small bowl, whisk together the tarragon vinegar and Dijon mustard. Whisk in the walnut and sunflower oils until emulsified.
COMPOSE the SALAD.
Toss the beets and orange segments with the dressing. Sprinkle the blue cheese and walnuts over. Garnish with a few raspberries. Finish the plate with the chopped fresh herbs, a couple of grinds of pepper and a pinch of fleur de sel.