Today we’d like to introduce you to Elisa Borelli.
Hi Elisa, so excited to have you with us today. What can you tell us about your story?
Meet Elisa & Michele – The Heart Behind Balsamico
Ciao! We’re Elisa and Michele — born and raised in Italy, where food isn’t just a part of life, it is life. After spending our early years in Emilia Romagna, we moved to San Diego to join our family, and soon after, our passion for food and Italian tradition led us to open Balsamico Italian Kitchen.
At Balsamico, we bring the flavors of our homeland to every dish. Emilia Romagna is world-renowned for balsamic vinegar, Parmigiano Reggiano, prosciutto, and other regional specialties — and we celebrate these ingredients proudly throughout our menu.
We are a true family-owned restaurant, and everything we do is rooted in authenticity, simplicity, and joy. We make everything we can from scratch using fresh, high-quality ingredients, and when we don’t — we source the finest imports straight from Italy.
We also love to create experiences that bring people together around the table — from intimate wine dinners and hands-on cooking classes to balsamic tasting events, sharing the Italian way of life through food, wine, and connection.
At Balsamico, we truly believe that happiness is homemade. We can’t wait to welcome you to our table for an unforgettable experience — one plate, one glass, and one heartfelt moment at a time.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Opening Balsamico wasn’t without its challenges. As newcomers to the San Diego restaurant scene, we faced a steep learning curve — from navigating permits and supply chains to finding the right team who shared our vision. Bringing authentic Italian ingredients across an ocean while staying true to our commitment to freshness and quality took time, creativity, and a lot of persistence. But every late night, every setback, and every decision was made with love — because we believed in creating something meaningful. And seeing our guests enjoy the food we grew up with makes every challenge worth it.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
At Balsamico Italian Kitchen, we’re a husband-and-wife team passionate about bringing the flavors of our home region, Emilia Romagna, to San Diego. We specialize in authentic Italian cuisine made from scratch, using both fresh local ingredients and imported Italian staples like Parmigiano Reggiano, Prosciutto di Parma, and traditional Balsamic Vinegar of Modena.
What sets us apart is our commitment to authenticity and our love for creating experiences — from wine dinners and cooking classes to balsamic tastings. We’re proud to share our roots and bring people together through food made with heart.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
We’ve taken two major risks that have completely shaped our journey. The first was leaving Italy in our adulthood to move to San Diego in 2014. Starting over in a new country — with a different language, culture, and no guarantees — was both exciting and terrifying especially bringing with us two small children. The second was putting all of our savings, time, and energy into opening Balsamico Italian Kitchen. But we believed deeply in our food, our story, and our dream.
To us, risk is part of building something meaningful. It’s not about being fearless — it’s about being driven by purpose and willing to bet on yourself. Every challenge we’ve faced has taught us something, and while the journey hasn’t always been easy, the connections we’ve made and the community we’ve built make it all worth it.
Pricing:
- Cooking classes $80
- Balsamico tasitng and pairing event $35
- Wine DInner $93
Contact Info:
- Website: https://www.balsamicokitchen.com
- Instagram: https://www.instagram.com/balsamicoitaliankitchen/
- Facebook: https://www.facebook.com/balsamicoitaliankitchen/
Image Credits
Arlene Ibarra
