Glassa Gastronomica

[liuzhou]

A local store has started stocking this. I doubt there are more than two people in the whole city who know what it is. I had a vague idea but had to check.

 

I've never used the stuff. Should I pick up a bottle? And what should I do with the contents?

[Smithy]

I'd never heard of it until now. Google results come up with a Ponti Glassa Gastronomica and goes on to say that it's a balsamic glaze, i.e. a heavily-reduced balsamic vinegar. Is Ponti the brand you found, and does balsamic glaze sound right? If so, I'd try it, and start with the assumption that it's similar to a particularly thick balsamic vinegar. I'd start with drizzling it over good fresh stone fruit, glazing it on chicken (maybe pork or lamb also) prior to cooking - or maybe after, or maybe both, and brushing peaches or other stone fruit with it prior to grilling them. It might be good on grilled eggplant. It might go nicely into a stir fry sauce, too; I'm thinking of the glazes involved in dishes like Favorite Concubine's Chicken.

If you buy it, please let us know what it's like.

[liuzhou]

Yes, it is presented as balsamic vinegar reduced to a glazing consistency. It's this brand which seems to be the only brand. Perhaps their invention. Their website claims it has "High quality ingredients“ but seems reluctant to say what they are.

 

I might pick some up tomorrow. It's a bit on the expensive side, but not bank-breaking. I'll certainly be checking out the ingredient list.

Edited July 21, 2014 by liuzhou (log)

[Mjx]

That looks like a plastic bottle, which I consider a red flag, since any decent balsamic vinegar product is bottled in glass; the producers are fussy about that.

 

From this site, http://www.ciao.it/Ponti_Glassa_Gastronomica__Opinione_795624, the ingredient list:

'Ingredienti: mosto d'uva concentrato cotto, aceto balsamico di Modena 49% (aceto di vino, mosto d'uva concentrato e cotto, colorante: caramello E150d; antiossidante: anidride solforosa), amido modificato di mais, addensante: gomma di xantano.'

[ingredients: concentrated grape must, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, caramel colour, sulfur trioxide as an antioxidant), modified maize starch, xanthan gum as a thickener].

 

It's thicker than balsamic vinegar because it has starch and gum added, not because it is concentrated.

 

Save your money, get a decent but not atrociously priced bottle of commercial balsamic vinegar, and reduce it; heat won't hurt it, although cold can really muck up the consistency irretrevably.

[liuzhou]

 

That looks like a plastic bottle, which I consider a red flag, since any decent balsamic vinegar product is bottled in glass; the producers are fussy about that.

 

The one in my local store is in glass.

 

 

Save your money, get a decent but not atrociously priced bottle of commercial balsamic vinegar

 

I would if I could. I've never seen it here.

[Mjx]

Any chance of sampling it before you buy? No idea how much it costs there, but since the product breaks down to grape must, wine vinegar, and a couple of thickeners, if it is not super cheap, it'd better taste decent.

[ninagluck]

this is something you find in Europe since many years in every supermarket. It is not bad, but as Mjx says, homemade balsamic glaze is far better. 

[teonzo]

Leave it where it is, as everything made by Ponti. They are one of the cheap companies here in Italy, their products are among the worst you can find in our supermarkets. Plus I would bet that their exported stuff is of lower quality than what they sell here.

 

 

 

Teo

[liuzhou]

Thank you everyone for the advice. I'll let the stuff languish on the shelves.

Edited July 22, 2014 by liuzhou (log)