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Gold Medal (Medagliere) Balsamic Vinegar by Giuseppe Giusti
Fine balsamic condiment with just a drop of Traditional Balsamic to give it balance...
Method: This fine balsamic vinegar comes from the classic recipe of the Giusti family.
High quality local grapes are cooked and combined with vintage wine vinegar to mature. It is finished with a generous addition of extra old Giusti Balsamic Vinegar, giving it the unmistakable Giusti flavor.
Characteristics: Lustrous brown syrup with a rich and persistent perfume and a firm flavor are the characteristics of this superior product. It is carefully balanced between sweet and sour, carrying a distinct bouquet of aroma.
Recommendations: Thanks to its perfume and balanced acidity, Giusti Medagliere is an ideal accompaniment to salads, raw vegetables, capriccio (raw sliced meats), shellfish, white and red meats.
It may be only briefly evaporated over a flame at the end of cooking, so as not to lose its bouquet and added as a warm syrup to invigorate stewed meats, rice and pasta dishes.
Classic Style, 250 ml, Imported from Italy
(Traditional Balsamic Vinegar of Modena)
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December 01, 2010
by Katharine Brosnan (Knoxville, TN)
We all know that Modena produces the world's best balsamic vinegar, and this Gold Medal is hands-down the best flavor on the market for a reasonable price. The concentrated flavor is what I always used to try to achieve by reducing cheaper vinegars, but this is soooo much better! This should be in every cook's pantry for everyday use!
January 19, 2010
by Amy Reed (Knoxville, TN)
After my last bottle of this vinegar ran out, I tried to do the "smart" thing and buy a replacement at my local grocery store. I read all the labels and bought the one that soundest the best, at a fraction of the cost of this one. When I began using the replacement, my children complained about the dishes I used it in. "This tastes different! What's wrong?" I switched back. The comments are back to, "Mom, this is delicious!" I love this vinegar so much that I put it straight on a poached egg.
August 26, 2009
by Paula Bilyeu (Carbondale, IL)
Excellent on salads.
April 05, 2009
by Gia Zabala (Port Hueneme, CA)