![About that Stracotto: Italian for Very, Very Slow-Cooked, Sublime Stew](http://juliadellacroce.com/forktales1/wp-content/uploads/2012/02/Stracotto-150x150.jpg)
And for which I promised a recipe in a recent post (December 15). Just the remedy for February’s chill. Go to RECIPE> After I finished off producer Piero Catalano’s bottle of Suavis, the aged vinegar from Sicily’s desert island (“The Other Face of Balsamic” [December 15 post]), a small flask of Modena aged balsamic vinegar took its place in my cupboard. Unlike the Suavis, a souvenir from my September in Trapani (I drank it as a cordial, an “amen” to the day, blissful thimbleful by thimbleful and it was gone by January), aged Modena balsamico can be more easily replaced. […more…]