Tuesday, August 16, 2011

New! Rich, Full Bodied, Authentic Modena Aged Balsamic Vinegar Idealfor Cooking and Dressing

New! Rich, Full Bodied, Authentic Modena Aged Balsamic Vinegar Ideal for Cooking and Dressing

Anna Zoitas definitely has a flair for fulfilling people’s palates with unusual culinary delights. Her latest creation is Aceto Balsamico di Modena, authentic aged balsamic vinegar from Modena, Italy — the premium source. Selected as a silver medal finalist by the National Association for the Specialty Food Trade, its smooth, sweet, full-bodied flavor is achieved by blending the intense Lambrusco and Trebbiano grapes and using a higher proportion of grape must to wine vinegar than many other balsamics on the market.

Made in Italy in wood barrels, it is a highly versatile balsamic, ideal for cooking and dressing. Drizzle it straight on fresh strawberries, salad, bread or cheese, or cook with roasted meats and chicken (see recipe below).

A 30-something entrepreneur, Anna grew up in New York City but spent her summers visiting her grandparents’ farm in Greece, where she got closer to the source of natural foods and artisan living. “With my siblings, we used to gather fresh eggs from the chickens, feed the sheep with a milk bottle, play with the rabbits — and try to stay away from the smelly hogs. I learned to cook on an outdoor fire and use farm fresh ingredients.” She went to a local Greek Catholic school in New York City and earned dual degrees from New York University, Stern School of Business, in management and organizational behavior with an emphasis on international business.

In 2009, Anna was invited to be one of the judges for the sofi Award at the prestigious Specialty Food Show in New York. In just over four days, she tasted 3,000 food products, judged them and selected the best from each category. Having experienced such incredibly delightful foods, Anna knew she had found her calling and, shortly thereafter, created Seven Deuce Inc., her specialty food product business that includes The Artisanal Kitchen and Urban Tribe brands.

For more information, visit www.theartisanalkitchen.com.

Recipe Suggestion:

BBQ Chicken Breast with Aceto Balsamico di Modena Caramelized Red Onions

BBQ chicken topped with caramelized red onions made with The Artisanal Kitchen Aceto Balsamico di Modena.


4 medium-size chicken breasts
4 tablespoons Aceto Balsamico di Modena (purple label) by The Artisanal Kitchen
2 red onions, sliced thin
2 tablespoons of Three Olives Olive Oil by The Artisanal Kitchen
Pinch French Fleur de Sel.
Garnish: parsley


Preheat oven to 350 degrees.

Put the olive oil and salt in a medium-size frying pan and heat on low. When oil is heated, add sliced red onion to the pan and cook over a low flame for about 45 minutes, stirring occasionally, until onions are caramelized. Next, add The Artisanal Kitchen Balsamico di Modena to the onions and continue to cook on a very low flame, stirring frequently, until the onions have turned a dark brown color. Scrape the balsamic residue off the bottom of the pan, mix with the onions and cook for a few more minutes to allow the remaining balsamic to be absorbed into the onion mixture.

Cook chicken breast on the barbeque and, once done, lightly salt and drizzle with olive oil and balsamic vinegar over the top. Place a few tablespoons of onion mixture on each chicken breast, garnish with a parsley leaf and serve.

For more information, visit www.theartisanalkitchen.com.

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