"Antica Acetaia San Giacomo's 12-year old balsamic vinegar has a complex taste and a thick, syrupy texture that trumps older vintages we've tried."
About San Giacomo Gourmet Balsamic Vinegar
Papa Carl Bezzecchi had begun producing balsamic condimento in the early 60s with three batteries, and he eventually had to expand to satisfy the increasing demand of knowing friends. The acetaia was moved in the 80s to accommodate the need for this growing capacity.
In the mid 90s the work of maintaining the acetaia and producing its noble liquid was taken over by son Andrea son, 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 18 years aging and Gold for 25 years of aging. This is a true cottage industry with extremely limited production.Click here to see all of San Giacomo's Balsamic VinegarsLearn more about the Solera balsamic making process: CLICK HERE
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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