How to pronounce “balsamic” in English

balsamic vinegar and he was talking about opening this incredibly rustic Italian restaurant, and it was focused on pizza.

balsamic vinegar.

balsamic vinegar and such it's really really fantastic really intense flavor uh vegetables are great that you can do

know balsamic glaze delicious um so they can be used in and a glass of bourbon

of balsamic vinegar, that tells you something.

But balsamic vinegar is one of the most protected processes in Italy.

It's strawberry balsamic. I was like, you cannot clearly tell me you taste anything balsamic in it.

There's balsamic, there's a citrus one usually.

Everything that that balsamic touches should make it vibrant and beautiful and delicious.

So is that balsamic worth the money?

A little bit balsamic vinegar, not too much.

A drop of balsamic vinegar was something that I had to respect and see in a different way, maybe from under the table.

Well any balsamic I like, obviously I love the aged balsalmics, but I'm really having this love affair right now with golden balsalmics.

I would recommend against balsamic 'cause it's a little too heavy in flavor.

They just add the word balsamic and everybody's raving about it.

So if it's a good balsamic-- I actually like all the Lucchini products.

And then it's Extravecchio balsamic vinegar traditionale.

And the mayonnaise made with balsamic vinegar for the fries.

been grilled they're fabulous just for a salad Ru balsamic vinegar mixed with

Wine Vinegar, and Monari Balsamic Vinegar.

no, strawberry balsamic.

Oh, it's balsamic.

or if I'm doing a maybe even a balsamic or if I'm doing a Guinness, I kind of treat that as my sauce.

You can't have Extravecchio 25-year-old balsamic, has to be a jar, or has to be put into a bottle, that's specific to where that bottle and that glass is blown.

Middle America that's only seen that big thing of balsamic vinegar, do they really understand the culture of balsamic vinegar?

You're going to taste-- we brought some balsamic vinegar and some Parmigiano.

I have made it it with champagne vinegar or even white balsamic will work in a pinch.

I mean, I think the Lucchini balsamic is like 15 bucks, but it's going to last you months and months and months.

So sometimes you have to spend a little bit more than nothing for the balsamic vinegar.

Sean: We also have Balsamic for the sundae, but it's not out.

Not that you can use fish sauce in Italian food but just balsamic vinegar and olive oil.

How can you make that interesting for somebody who thinks of vegetarian food maybe as like portabello mushrooms and balsamic?

My go to vinegar is always Banyuls, because I think it's not as sweet as balsamic.

I like the red wine, white wine, and their balsamic, because it's aged, and then it's aged in oak barrels.

And this is the expression of what we are through Parmigianos, balsamic vinegar.

the winter hits very heavy or the summer is getting boiling, , there is balsamic vinegar that stayed there for decades and became,

So for a year, we went from lentils and dals to balsamic vinegar and parmigiano reggiano ad nauseum.

My father said, if I see another drop of balsamic vinegar in this house, I'm leaving.

And chefs use acid all the time-- they use balsamic vinegar, they use cider vinegar, they use lemon juice, all that kind of stuff.

in this sandwich, which also has a little bit of balsamic vinegar on it, it's just fantastic.

I mean, it's no wonder that none of us really honestly crave a crunchy kale and arugula bean salad with a dash of balsamic vinaigrette

And so in that particular case, our organic Italian dressing, our organic balsamic vinegar dressing, and our organic poppyseed dressing

In the case of oils and vinegars, we launched an organic extra virgin olive oil and an organic balsamic vinegar.

If you wanted you could use orange juice, lime juice, balsamic vinegar.

Yeah, but the real question is, I like to get balsamic vinegar, but it always seems to go more sour.

Even in sauces, very often when we make brown sauces, at the end, we add a teaspoon of balsamic vinegar

Or the piece of Parmesan, or a drop of 50 years old balsamic vinegar.

Just this incredible-- and panna cotta has become the quiche of-- And do you remember the pollo al lambrusco with the frittata with the balsamico and--