I cannot claim this recipe as my own. Miriam brought me some Aceto Balsamico Tradizionale di Reggio Emilia when she came back from Italy. I was under strict instructions never to use this vinegar in a salad dressing. The Acetaria San Giacomo’s website had photos to show off their products and one was of raspberries with vinegar and a light dusting of powdered sugar. This was clearly an acceptable use of “the good stuff.”
Raspberries with Aceto Balsamico Tradizionale di Reggio Emilia
1-4 raspberries per dinner
2 drops Aceto Balsamico Tradizionale di Reggio Emilia per berry
¼ tsp. powdered sugar
1. Put the vinegar in the hole in the top of the berries and set them upright on a serving dish.
Tip: This takes a steady hand and a gentle touch, if the berries fall over the vinegar will spill out.
2. Put the sugar in a fine mesh sieve (I used a tea strainer) and tap it over the berries to dust them with the sugar.
3. Serve immediately as a starter or desert.