Summer is the perfect time to sprinkle a few drops of balsamic vinegar over a Caprese salad or a plate of stone fruit, or of course Parmigiano Reggiano cheese (pictured) for a snack or appetizer. Which makes this an opportune time to share the announcement that the Consortium of Balsamic Vinegar of Modena will bring Original Balsamic Weeks to New York City and San Francisco in the coming months.
The weeklong celebrations of this beloved Italian product, often described as “black gold,” will feature restaurant partnerships, samples, and educational opportunities to learn how to use the ingredient. Last year, discussing Balsamic Vinegar of Modena with La Cucina Italiana, famed New York City chef Missy Robbins called it, “a place to splurge if you can,” while encouraging cooks to “keep it simple,” when using balsamic vinegar, adding, “A little goes a very long way.”
(Robbins also shared her advice for using balsamic vinegar for dessert, noting, “I love it with berries or figs. Simply drizzled over with a touch of black pepper.”)
Original Balsamic Weeks will kick off in New York City with approximately 20 restaurants featuring Balsamic Vinegar of Modena in special dishes and presentations. The celebration takes place September 13-19. Later in the fall, with the dates still to be announced, the showcase will come to San Francisco.
Balsamic Vinegar of Modena will also step into the spotlight at the New York City Wine & Food Festival, October 14-17, taking part in events including the Southern Glazer’s Wine & Spirits of New York Trade Tasting and Fratelli Beretta’s Taste of Italy event, which will be hosted by food-loving radio personality Elvis Duran.
The Consortium of Balsamic Vinegar of Modena is hosting the, ahem, splashy U.S. campaign to “to enhance the competitiveness of Balsamic Vinegar of Modena across the United States,” according to a release.