We love just about everything made by Andrea of Acetaia San Giacomo. But Balsa Mela, or Apple Balsamic, is a particularly inspired creation:. It's made from fresh apple must heated in the same way as traditional balsamic, then reduced and allowed to acidify. In addition to using it in familiar vinegar applications, Andrea suggests making a unique thirst quencher - just dilute with water and sip.
About the Producer
Even though the company is young, the Acetaia of Ancient San Giacomo was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago.
In the mid 1990s, the work of maintaining the acetaia and producing its noble liquid was taken over by Andrea , a lawyer by trade, including another barrel-by-barrel move to the attic of his own, modern house. It wasn't until the late 90s that Andrea was convinced to use his precious patrimony to produce Balsamic Tradizionale.
The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for 12 years of aging, Silver for 25 years aging and Gold for 50 years of aging.