Cesare Giaccone, whose vinegars AGF is honored to have introduced to the United States, has been cooking at his stove in the Alps-ringed Piedmont hamlet of Albaretto della Torre since he was a child. Cesare Giaccone's restaurant, da Cesare, was singled out as one of the world's 10 best by respected food writer Patricia Wells in the International Herald Tribune. Jeffrey Steingarten, Vogue Magazine's food writer, wildly sings Cesare's praise in both his books, The Man Who Ate Everything and It Must Have Been Something I Ate.

Despite this acclaim Cesare, made a Cavaliere of the Italian Republic a few years ago, remains a humble artisan at heart and soul. His range of vinegars, made from local Piemontese wines like Barolo and Moscato, grew out of his dissatisfaction with the commercial vinegars available in Italy. Famously insistent on only using the very best local ingredients-much like Alice Waters and Thomas Keller-Cesare experimented with vinegar making by taking Bruno Giacosa's Barolo, transforming it into vinegar in large chestnut botte (oversized casks), traditionally used to ferment the Langhe's greatest red wines.

We are proud to carry all of the vinegars Cesare produces (in his vinegar cellar): two white wine vinegars, the Moscato, based on the seductive, peach-perfumed Moscato wine; and the Arneis, a soft and rich aperitif wine; as well as a complex red wine vinegar, the Cesare, blended from 4 local red wines; Cesare's first vinegar, made from the masculine, firmly structured Barolo; and his aceto di Barbera, the bold, acidic "runt" of Langhe wines.