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I recently popped into Fustini’s Traverse City tasting room in search of a hostess gift and, in addition to a bottle of 18-year traditional balsamic vinegar, left with a slew of cooking inspiration, including a nonalcoholic sparkling martini (the two ingredient “recipe” is below). I was most curious about the shop’s selection of balsamic vinegar with flavors like jammy fig, velvety espresso and a kitchen workhorse, Sicilian lemon.
Carly Simpson: There is nothing better than bruschetta with summer’s first tomatoes and a drizzle of balsamic, but there’s so much more you can do with it. What are some uses that might surprise us?
Audrey Burritt: While balsamic is a staple for salads and marinades, tasting room guests are often surprised by its versatility in desserts and drinks. The key lime pie with coconut balsamic is a customer favorite for its unique tropical twist. Other unexpected uses include elderflower white balsamic in springtime fruit salads, jalapeño-lime white balsamic brushed on grilled shrimp skewers for a zesty kick, or blending Sicilian lemon white balsamic with frozen strawberries or raspberries and a touch of honey for a refreshing sorbet.
CS: I love the concept of your Fus“tini,” just sparkling water and a balsamic of choice creates a fizzy drink that feels special.
AB: A favorite Michigan-inspired combination is West Michigan blueberry balsamic paired with sparkling water, fresh lemon and a sprig of basil. It’s deliciously simple. Also, mango balsamic paired with sparkling water, fresh jalapeño slices and a squeeze of lime creates a perfect balance of sweet and spicy. For an extra kick, try rimming the glass with Tajín.
CS: And traditional balsamic vinegar is actually very specifically produced.
AB: Yes, only in Italy’s Modena and Reggio Emilia provinces and according to strict regional guidelines. What makes our 18-year traditional dark balsamic so special is the aging process of the grape must—the key ingredient. The grape must is carefully transferred from barrel to barrel, each made of different types of wood, allowing it to slowly age and reduce over time. This process takes place in a precisely controlled environment with specific humidity and temperature levels. The result is a balsamic vinegar with incredible complexity, rich texture and a depth of flavor.
CS: I’ve read that it has quite the roster of health benefits.
AB: Balsamic vinegar is packed with antioxidants and acetic acid, which offer several health benefits. The antioxidants help protect the body from oxidative stress and support heart health, while the acetic acid helps regulate blood sugar levels and improve digestion by increasing stomach acidity.
CS: What still wows you about balsamic?
AB: The history of balsamic vinegar is fascinating. Did you know it was once considered a prized gift for royalty? Balsamic vinegar originated as a niche, artisanal condiment crafted for wealthy families in the Modena and Reggio Emilia regions of Italy. It was shared among friends and symbolized wealth and status. Beyond its historical significance, I’m always amazed by the way a few drops of high-quality balsamic can completely transform a dish.
