Celebrate National Vinegar Month with Alessi - blog

May is National Vinegar Month! Celebrate with one of our many varieties of Balsamic Vinegar including Traditional Red, White, Raspberry, Fig and Ginger. Or try out one of our favorite recipes using our Alessi Balsamic Vinegar:

Caesar's Wife's Salad


  • 1/4 cup Alessi Pear Infused White Balsamic Vinegar
  • 1 teaspoon Alessi Garlic Pate
  • 1 tablespoon Plain Low Fat Yogurt
  • 1 1/2 teaspoon Light brown sugar
  • 3/4 cups Alessi Extra Virgin Olive Oil
  • 1/2 teaspoon Alessi Sea Salt
  • Alessi freshly ground black peppercorns
  • 1 head of lettuce
  • 1-2 pears, thinly sliced
  • 1 bunch red grapes, halved
  • 1/3 cup Alessi Pine Nuts, toasted
  • Parmesan cheese shavings


In a small bowl, mix together vinegar, garlic, yogurt, and brown sugar. Add oil in a slow steady stream and whisk until blended. Add salt and pepper to taste.

Pour dressing over romaine lettuce and toss.

Divide onto individual salad plates and garnish with pear slices, grapes, pine nuts and Parmesan shavings.

Balsamic Caramelized Shallots


  • 4 tablespoons butter
  • 1 pound shallots, peeled
  • 2 tablespoons sugar
  • 1/4 cup Alessi Balsamic Vinegar
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 2 teaspoons parsley, chopped


Preheat oven to 400.

In an oven proof skillet, melt butter over medium heat. Stir in sugar until blended, then add shallots and toss to coat. Cook shallots, stirring occasionally, until they begin to brown and soften; about 10-12 minutes.

Remove pan from heat and add vinegar; season with salt and pepper. Toss shallots until evenly coated. Transfer skillet to oven and roast shallots for 20-25 minutes until tender. Garnish with fresh parsley before serving.

Bacon Wrapped Balsamic Shrimp


  • 1/4 cup Alessi Extra Virgin Olive Oil
  • 1/4 cup Alessi Balsamic Vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Alessi Garlic Puree
  • 1 teaspoon dried oregano
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 20 jumbo shrimp, peeled and deveined with tails on
  • 10 bacon strips, cut in half
  • 1/4 cup Alessi Traditional Balsamic Reduction


Combine olive oil, balsamic vinegar, lemon juice, garlic, basil, salt and pepper in a large Ziploc bag. Add shrimp and toss to coat. Marinate in refrigerator for up to an hour.

Preheat oven to 375. Remove shrimp from bag and wrap each shrimp in a piece of bacon, securing with a toothpick. Place shrimp on a foil lined baking dish and brush with balsamic reduction. Bake for 12-14 minutes until shrimp are pink. Broil on high an additional 2-3 minutes to crisp bacon.

Bananas Foster


  • 1 large banana, sliced
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 teaspoon Alessi White Balsamic Vinegar
  • Vanilla ice cream


In a saucepan over medium high heat, melt butter and sugar.

Once sugar is dissolved, add the vinegar and let cook for one minute.

Add bananas and cook for 2-3 minutes turning gently.  While still hot, serve over a large scoop of vanilla ice cream. 

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