The Cremonini family behind Giuseppe Cremonini, the Modena, Italy-based gourmet balsamic vinegar and olive oil company, knew that something was missing when it came to Italian condiments available in America, and that was authenticity. The Giuseppe Cremonini brand celebrated the launch of their full American line of Extra Virgin Olive Oils and Balsamic Vinegars at The Daily Meal, where chef Cesare Casella of New York’s La Salumeria and Ristorante Rosi prepared several gourmet Italian dishes using the Cremonini vinegars and olive oils.
The featured products, including the line of vinegars made with Modena grapes and aged in oak barrels will be available soon at Fairway and will be expanding to other American markets in the near future. The condiments range from thicker balsamic vinegars (for dipping and drizzling over strawberry, Parmigiano-Reggiano, risotto, and ice cream) to Balsamic Drinks that can be added to cocktails. The Balsamic Drinks come in a variety of flavors, including cherry, blueberry, ginger, apple, and pomegranate. The range of the oils includes the Extra Virgin, the infused such as basil, chili, garlic, truffle, and the regional: Liguria, Toscana, Umbria, Sicilia, and Puglia.
“We want to educate the consumer how to appreciate this product,” said Angelo Cremonini, who runs the business along with his brothers, cousin, and sister. “It is also very expensive; if you think about how we use 100 kilos of grapes and after so many years you only get 1 liter of vinegar out of it, it’s a tough product to make. We feel we can make a difference in the marketplace.”
The Giuseppe Cremonini brand has developed a quality map for the Balsamic Vinegars to determine the quality of the grape, from 1 to 5. The higher the number, the higher the concentration of the grape, so the 5-grape vinegars rank at the top of the range.
The menu prepared by chef Casella that featured the Giuseppe Cremonini Balsamic Vinegars and Olive Oils, included bruschetta with fresh tomatoes, white bean salad, eggplant “caponata,” eggs tossed with dried meats, Parmigiano risotto, and fresh pasta.
“With Italian cooking, we are always using the oil and vinegar,” said chef Casella. “It’s very easy for me, and it comes naturally to use these condiments. I only use the best in my kitchen.”
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Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi