Raspberries with Aceto Balsamico Tradizionale di Reggio Emilia

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

Raspberries with Aceto Balsamico Tradizionale di Reggio Emilia

Ingredients

1-4 raspberries per dinner
2 drops Aceto Balsamico Tradizionale di Reggio Emilia per berry
¼ tsp. powdered sugar

Directions

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.