Comments on: Rich, dark & Italian

By: russ medlen

russ medlen — Thu, 28 Jul 2011 16:09:07 +0000

i always use Bertolli sauces both in the restaurant and home always consistant and the oil superb..Such a interesting site now as a retired restaurantuer and chef.

By: katie

katie — Wed, 11 Aug 2010 12:48:22 +0000

Thanks Maggie, I’m so pleased you enjoyed it. Keep eating those yummy salads! Katie

By: Maggie Gibson

Maggie Gibson — Sat, 07 Aug 2010 11:51:34 +0000

Lovely report thanks katie. I too always have Modena Balsamic on my salads! It’s delich!

By: Shirley

Shirley — Sat, 07 Aug 2010 10:06:02 +0000

Hi Katie, I agree with Sandra, salad tastes wonderful with Basalmic, I dislike salad cream, and moreso maynaise. The fresh taste of basalmic, and it doesn’t cling to your mouth, is great. Heathen Sandra, I think not, keep the side up.

By: Katie

Katie — Fri, 06 Aug 2010 18:54:22 +0000

Hi Sandra I’m still sneakily using it too!! If it tastes good then why not. In Modena it would just be lemon juice and olive oil. Enjoy the salad, and thanks for your message. Katie

By: SANDRA TUCKER

SANDRA TUCKER — Fri, 06 Aug 2010 08:53:12 +0000

I am amazed that basalmic vinegar is not used on salads! I always have some with olive oil and black pepper on my salads. Not so cosmopolitan as I thought I was! Shall continue to use as I like the taste! heathen that I am

By: Katie

Katie — Wed, 04 Aug 2010 21:50:39 +0000

Dear Ken thank you for your message. I’m so pleased you liked the article and that you are keen to visit the Pedroni family – they’re such lovely people and their balsamic is the best i have ever tasted, in or out of Italy. Best wishes Katie

By: Ken Barr

Ken Barr — Wed, 04 Aug 2010 17:59:10 +0000

I have a passion for Lancias and Balsamic and so found this article excellent. I will definitely visit next time I am in Italy