On many American restaurant tables you find olive oil and balsamic vinegar for mixing and bread dipping.
Did you know? The only place that you will find olive and vinegar together in Italy is on your salad. (and yes, that is pretty much the only salad dressing choice) While we are talking about salad, it comes after the meal and not before.
Authentic Balsamic vinegar is a rare and expensive thing that is produced in the northern part of the country, the regions of Reggio-Emilia, namely in the town of Modena. A spoonful of a rare vintage can be worth hundreds of dollars.
If you are visiting Italy in the Autumn, during the olive oil harvest, you may be lucky and get to taste the new oil on toasted bread that has been drizzled with the sharp, green oil and a little bit of salt.
If you would like some type of a bread appetizer ask for bruschetta – pronounced
bru-SKETT-a - and you will get toasted bread with chopped tomatoes or pate or truffles depending on the region you are visiting.
