Recipe Roundup: Sigona’s 12-year aged Condimento Tradizionale Balsamic
Sigona’s 12-year aged condimento tradizionale balsamic is produced and aged according to standards of the traditional methods.
Our balsamic comes from the cooked grape must of the Trebbiano grape grown around the hills of Modena, Italy.
It has been aged for 12 years in a series of wooden barrels. The result is a rich, dark-brown liquid that has a sweet, multi-layered taste and a syrup-like consistency.
Sigona’s 12-year aged condimento tradizionale balsamic is available in our markets and online.
Check out these serving suggestions:
Braised Lamb with Fingerling Potatoes
The key here is low and slow – you’ll have it in the oven for about 3 hours – so the lamb is tender and has absorbed all the flavor from the liquid, which includes fresh herbs and our very own balsamic, giving the dish a deep, rich flavor. Serve this with a glass of hearty red wine for a delicious meal. Serves about 6.
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Roasted, Balsamic-Glazed Bosc Pears with Rosemary and Burrata
When fruit cooks, its natural sugars become caramelized, creating a rich, almost brown-sugar like flavor. The delicate flavor of pears, combined with their caramelized sugars, the savory rosemary and the sweet tang of the balsamic is absolutely delicious served with creamy, slightly salty burrata. This dish is nice as an appetizer or dessert. Serves 4.
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Traditional Caprese
Simple and delicious. You can’t beat a traditional caprese. If you want to add more layers of flavor, experiment with our infused balsamics and olive oils. Serves 2 to 4.
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Warmed Brie with Caramelized Balsamic, Pear & Pecan Compote
Win over your holiday guests with this delicious Brie topper! It comes together in just minutes and is packed with sweet-spiced flavor. Double recipe for a larger round of Brie. Serves 4 to 6.
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Avocado Toast a la Caprese with a Balsamic Reduction
It may seem basic, but it remains best. Creamy avocado, fresh mozzarella, bright tomatoes and herbaceous basil drizzled with a sticky-sweet balsamic reduction. Heaven on toast. Serves 1.
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Local Asparagus Tossed with a Sigona’s Olive Oil & Balsamic Vinaigrette
Simple, easy and, if I may, elegant. Asparagus cooks in a flash, so prepare this dish just as dinner is about ready. Even going back to Rome, the Emperor Augustus is said to have dispatched orders “to be done in less time than it takes to cook asparagus.”
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Balsamic-Roasted Strawberries with Pistachios and Honeyed Mascarpone
Roasted strawberries soften a little as their natural sugars caramelize, creating a flavor that is matched well by our balsamic, whose flavor also intensifies as it reduces in the oven. A scoop of honeyed mascarpone served with a spoonful of these balsamic-roasted strawberries makes for a lovely, easy dessert. Serves about 4 to 6.
Creamy Garlic-Balsamic Dipping Sauce for Artichokes
Steamed artichoke with assorted dips ur Sigona’s garlic oil gives this dip a nice subtle garlic flavor without adding bits of garlic to the dip. Enjoy!
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Roasted Mini Peppers with Tuscan Herb Toasted Panko and 12-Year-Aged Balsamic
This appetizer will satisfy your desire for something with crunch in a healthier way than chips! Roasting the peppers in Tuscan herb oil gives helps infuse them with flavor as they soften, and the seasoned, toasted panic is simply perfection. Drizzled with our sweet, syrupy 12-year-aged balsamic, this appetizer is sure to impress. Inspired by Bobby Flay Fit. Serves 8 to 10.
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Chopped Caprese Salad with Arugula
Caprese is common in summer, and while we love a traditional caprese with basil, we thought we’d mix it up a bit by using arugula, small tomatoes and pearl mozzarella to make a chopped version of the classic. Serves about 4 as a side.
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Sicilian-Style Local Strawberries in a Balsamic Reduction over Vanilla Bean Gelato
A good balsamic is already sweet due to the aging process, and our infused balsamics, such as the espresso, vanilla or strawberry balsamic, are the perfect combination of sweet & tangy. Serves 2.
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Roasted or Grilled Radicchio Drizzled with Balsamic and Honey
When served raw, radicchio is quite bitter. Though it retains the majority of its bitter bite when cooked, the flavor of radicchio mellows when roasted as the process brings out some of its natural, subtle sweetness while the sugars caramelize in the oven. We’ve combined our 12-year aged balsamic condimento tradizionale with local, raw honey to give this side an even sweeter presentation, while leaving enough of radicchio’s natural bitter flavor for those who seek it. Roasted radicchio goes well with any roasted meat. Serves 4 as a side.
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Balsamic Teriyaki Chicken Drumsticks
This recipe, from Luisa Ormonde of Luisa’s Catering in San Carlos, is absolutely amazing. Marinating overnight gets the flavor deep into the drumsticks. You’ll love them! The recipe is easy to double, if needed.
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