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Alessi White Balsamic Vinegar Unflavored -- 8.5 fl oz

Alessi White Balsamic Vinegar Unflavored
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Alessi White Balsamic Vinegar Unflavored -- 8.5 fl oz

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Alessi White Balsamic Vinegar Unflavored Description

  • Premium Aceto Balsamico Bianco
  • White Balsamic Vinegar
  • Product of Italy

Balsamic Vinegar is an Italian condiment that has been made in Modena and Reggio Emilia since at least 1046. It is made from the pressings of white Trebbiano grapes that were never allowed to ferment into wine. The concentrated juice of these grapes is then cooked down to what we know as Balsamic Vinegar.

Not only Alessi does offer regular Balsamic Vinegar, but we also offer the rare White Balsamic Vinegar. The dark red color of traditional Balsamic Vinegar has a tendency to overtake and dominate more delicate dishes. So Alessi came up with the idea of White Balsamic Vinegar. It is not cooked as long so that it doesn’t get as dark as the traditional. Each variety has its own characteristics that complement different dishes. White Balsamic still had all the unique nuances and complexities of the traditional Balsamic Vinegar, but it has a lighter color so it does not overpower the dishes. Alessi even owns the patent for White Balsamic Vinegar!

Both balsamic vinegars retain similar health benefits to those of grapes. These include being high in antioxidants, potassium and calcium while also being fat free. Balsamic vinegar are also said to help fight heart diseases and osteoporosis. It also improves insulin sensitivity and helps fight diabetes.

White Balsamic Vinegar has a velvety tartness but a clean and light appearance. The taste is milder and less sweet than traditional Balsamic Vinegar. It is perfect for use in salads and white sauces and on vegetables, fish and fries. But remember, a little balsamic vinegar goes a long way!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tablespoon (15 mL)
Servings per Container: About 16
Amount Per Serving% Daily Value
Calories from Fat0
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate5 g2%
   Sugars4 g
Protein0 g
Other Ingredients: White wine vinegar, grape musts.
Acidity 65%
Contains sulfites
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Bacalao & Root Veggies With Vinaigrette

If the standard light summer salad isn’t satisfying your hunger, try this bacalao recipe with root vegetables – a worthy entreé. Bacalao is dried and salted fish, usually cod or pollock. The fish requires a desalting process, but it’s worth the extra effort. In this recipe, chunks of soft, flaky fish mingle among al dente potatoes, carrots, peas, onion, scallions and hard-boiled eggs. It’s topped with a homemade vinaigrette of white balsamic vinegar, extra virgin olive oil, grated yellow onion, red pepper flakes and garlic powder. Assemble your salad on a large platter for a large crowd, and let the feast commence! A Large Black Platter is Filled With a Bacalao Recipe of Root Vegetables Such as Carrots and Potatoes With Peas, Hard Boiled Eggs, Onions and More |

Bacalao & Root Veggies With Vinaigrette

  • 1 pkg. pollock bacalao
  • 1/2 purple onion (thinly sliced)
  • 4 large potatoes (any variety, halved)
  • 4 carrots (halved)
  • 1/2 cup fancy peas (frozen or fresh)
  • 4 scallions (thinly sliced)
  • 2 hard-boiled eggs (quartered)
  • 1 tsp. brown sugar


  • 2 Tbsp. white balsamic vinegar
  • 1/2 tsp. white balsamic vinegar (for soaking of purple onions)
  • 1-1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 Tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1 Tbsp. yellow onion (grated)
  • 1/4-1/2 tsp. crushed red pepper flakes
  1. Follow package directions to desalt fish, or use quick method in step 2.
  2. For quick desalting method, fill large bowl with water and carefully add bacalao. Soak and rinse with cool water at least twice.
  3. In medium pot over medium heat, combine fish, fresh water and 1 tsp. brown sugar; simmer for 10 minutes. Pour out hot water and rinse fish with cold water. Set aside to let fish soak in cool water.
  4. In medium pot, cover potatoes, carrots and 1 tsp. salt with water; boil until al dente. Drain and set aside to cool.
  5. In small bowl, pour ½ tsp. balsamic vinegar over red onion and set aside.
  6. To make vinaigrette, whisk together ½ tsp. salt, black pepper, grated yellow onion, garlic powder, red pepper flakes, remaining balsamic vinegar and olive oil. Set aside.
  7. To assemble salad, cut potatoes and carrots in thick slices and arrange on large serving platter with peas, eggs, scallions and raw onions. Evenly distribute fish around platter. Drizzle on vinaigrette.
  • Bacalao is dried, salted pollock or cod. Soak it well and taste-test to ensure it’s not too salty.
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