SAVOUREAUX di Elizabeth Helman Minchilli – Lexus Magazine – QUATRIÈME TRIMESTRE 2003

Lexus MagazineSi vous pensez avoir déjà goûté au véritable vinaigre balsamique, vous vous trompez sûrement.. .Lisez vite! […] Marino Tintori allait m’initier avec sa femme Roberta Pelloni aux mystères de ce vinaigre. Ils dirigent ensemble La Vecchia Dispensa, la cave à vinaigre qui produit di vinaigre balsamique dans le petit village médiéval de Castelvetro. Par ce beau matin de juin, le clocher portait déjà son ombre sur les ruelles pavées. En face de l’église, l’entrée d’un bâtiment de trois étages, La Vecchia Dispensa. Ce Vinaigre est la passion de Marino et Roberta. […] La Vecchia Dispensa utilise divers types de bois pour les barriques dans lesquels le moût va fermenter et devenier du vinaigre balsamique, obtenant par la même des arômes de chêne, de noisetier, de cerisier ou de genévrier.

THE LAP OF LUXURY di Richard Ehrlich – The Guardian – 29 November 2003

the_guardianBalsamic vinegar has become a mass-market commodity in the past decade or so, and you’ll now find it drizzled on just about anything. True balsamic vinegar, however, is made under the strictest of regulations through a process that takes many, many years to complete (and, to do it full justice, pages to describe), and is incredibly rare. If you want to find out what the fuss is about, here’s your bottle. Outstanding balsamic vinegar can be 30 or 40 years old – this specimen makes those look like spring chickens. Put a few drops on your tongue and wait for a taste like nothing else on earth. Salad? Not with this stuff, folks. La Vecchia Dispensa Old Balsamic Vinegar, 100ml, from The Oil Merchant.

THE FLAVOR OF…BALSAMIC VINEGAR FROM MODENA di Nikki Spencer – The Independent – 28 February 1998

the indipendentLa Vecchia Dispensa in the village of Castelvetro, 6km outside Modena. Across the square is restaurant, Al Castello, run by members of the same family, where they put balsamic vinegar on everything – parmesan cheese, veal, even vanilla ice-cream.

SUPERPLONK di Malcolm Gluck – The Guardian – December 1997

While most mass-market balsamic vinegar is but an imitation of the real thing, this is a great compromise: a deep flavor and colour, and a level of concentration that enables a few drop to add distinction to vinaigrette. For a hint of the real thing, you can’t do better: Vecchia Dispensa Balsamic Vinegar.