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This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. Our naturally flavored balsamic condimento is aged in the traditional Solera Method and comes from Modena, Italy. It makes a fantastic glaze or barbeque base for pork, beef or chicken.
Add a shot to an “affogatto float”, which calls for a tall mug of vanilla gelato scoops covered with coffee. Coffee Vanilla Float: which calls for one part espresso balsamic to four parts vanilla bean ice cream!
Combine two balsamic vinegars – Chocolate and Espresso – and make a syrupy reduction to go over vanilla bean ice cream. Also pairs wonderfully well with our Blood Orange Extra Virgin Olive Oil or for added barbeque heat add our Harissa Chili Pepper infused olive oil.