Vinegar 2008

Outstanding Vinegar 2008: Lettieri & Co., Ltd. Giuseppe Giusti Balsamic Vinegar

Giuseppe giusti Balsamic Vinegar has been made with the same traditions since 1605. The fact that it is receiving gold awards 500 years later gives a sense for how spectacular this rich, full-bodied Balsamic vinegar really is.

The Balsamic is made from one of the original recipes of Riccardo Giusti, a member of the Giusti clan, who are known as one of the first family producers of Balsamic vinegar. “Giuseppe Giusti Balsamic is a balsamic vinegar with an exceptional quality. When you taste it you can notice the difference,” says Antonio Lettieri, owner of Lettieri & Co., Brisbane, Calif. Every element is created traditionally. “The packaging and the actual vinegar itself is in keeping with the finest traditions and quality of Balsamic vinegar from Modena,” Lettieri adds.

The Giustis have a large inventory of old oak barrels, with some of them dating back to the 17th and 18th centuries. The Giuseppe Giusti Balsamic is aged in French oak barrels for approximately eight to ten years, producing extraordinarily dense vinegar with a pleasantly sweet aftertaste. Aware of the high quality of this Giusti Balsamic for several years, Lettieri & Co. jumped at the chance to import the vinegar when the opportunity arose eight months ago.

A decadent treat when tasted right from a spoon; the Balsamic is also ideal for barbecued meats and fish, and to accompany cheeses and fruit. Retailers will find it easy to fit on display shelves, but it is also an appealing item to use in a focused display. Suggested price: $27.49/250-milliliter bottle. Contact: Antonio Letteri, Lettieri & Co., Ltd., 415.657.3392; tony@lettieri.com; lettieri.com.—Denise Shoukas