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Tag Archives | Aceto Balsamico Tradizionale di Reggio Emilia

Olive Oil and Balsamic Vinegar

Regular readers of this blog may have realized already that I hate getting stumped by my guests.  I have spent thousands of hours researching food to prevent this from happening.  Last night I was asked a question so simple I should have known the answer.  They asked me what makes vinegar “balsamic.”  One theory was […]

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