Balsamic vinegar is almost a religion in Italy, and more specifically in Emilia-Romagna. It dates back to monks making the stuff in the 12th century. The word balsamico has its roots in Latin – meaning “restorative” or “curative”. Good quality Balsamic Vinegar is not acidic at all but instead has a sweet taste.

There are actually three kinds of balsamic vinegar:

• Aceto Balsamico Tradizionale – certified by one of two consortia in Modena and neighboring Reggio Emilia, aged at least 12 years, and protected under the European Protected Designation of Origin.

Continue reading Balsamic Roast Chicken (Pollo al Forno con Aceto Balsamico) at Our Italian Table.

The farmer’s markets in Los Angeles are finally filling up with summer vegetables. Summer squash of all shapes and colors, Italian and Japanese eggplant, bell peppers of all colors. I’m still waiting for really good tomatoes but all in good time. And fresh summer vegetables are the perfect ingredient for antipasti platters served with fresh sliced bread.

Here’s two recipes to make a great summer appetizer plate. You can also serve this with sliced Italian meats like Prosciutto di Parma, Mortadella and Capicola.

Continue reading Celebrating summer vegetables – Emilia-Romagna style!! at Our Italian Table.