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SERVING SUGGESTION
Balsamic Vinegar
As it is such a precious nectar, Balsamic Vinegar gives a special flavour to the simplest dishes:
Add just a few drops:
Balsamic Vinegar is made in Vignola, using only the must of sunkissed and naturally sweet grapes, grown exclusively on the vineyards of Trebbiano, Lambrusco and Sangiovese. The method we use allows the blending of the scents of wood and vanilla, which together create the harmony of Balsamic Vinegar. Dark brown and easy to pour, this unique nectar comes in a syrupy texture, and has a sweet savoury taste.
The Cream of Balsamic Vinegar is made from the cooked must of grapes grown in Modena, which is then turned into a concentrated consistency and skilfully mixed with Balsamic Vinegar. It is luxuriously dark brown in colour, has a smooth, thick creamy texture and a sharp flavour with a hint of floral and fruity aromas. The perfect balance between sweet and sour makes this a totally wonderful product.
INGREDIENTS
Balsamic Vinegar: wine vinegar, cooked must, colouring E150 (d), antioxidant E220. Contains sulphites.
Cream of Balsamic Vinegar: concentrated and cooked grape must, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, colouring: caramel E150d; antioxidant: sulfurous anhydride), thickener: modified corn starch, xanthan gum.
Balsamic Vinegar
As it is such a precious nectar, Balsamic Vinegar gives a special flavour to the simplest dishes:
- As a perfect partner of Extra Virgin Olive Oil, it makes light vinaigrettes that will boost the flavour of both cooked and raw vegetables.
- It is a delicious way to deglaze the pan where you cook red or white meat or calf liver, and make a tasty gravy.
- A few drops will bring out the flavour of your sauces.
- It is the basis for numerous marinades that flavour many dishes.
- To ensure that its taste does not fade because of evaporation, add Balsamic Vinegar at the end of cooking.
Add just a few drops:
- to a salad or dish of crudités with a drizzle of Extra Virgin Olive Oil;
- to your favourite meat dish to enhance those flavours;
- to strawberries to amplify their natural flavour;
- to vanilla ice-cream to make the flavour a little sharper;
- to add the finishing touch to a dish so that it looks as good as it tastes.
Cream of Balsamic Vinegar, this sweet and sour miracle, comes in a squeezable plastic bottle, which is very practical when using it for decoration or adding its rich flavours to a special dish.
CHARACTERISTICSBalsamic Vinegar is made in Vignola, using only the must of sunkissed and naturally sweet grapes, grown exclusively on the vineyards of Trebbiano, Lambrusco and Sangiovese. The method we use allows the blending of the scents of wood and vanilla, which together create the harmony of Balsamic Vinegar. Dark brown and easy to pour, this unique nectar comes in a syrupy texture, and has a sweet savoury taste.
The Cream of Balsamic Vinegar is made from the cooked must of grapes grown in Modena, which is then turned into a concentrated consistency and skilfully mixed with Balsamic Vinegar. It is luxuriously dark brown in colour, has a smooth, thick creamy texture and a sharp flavour with a hint of floral and fruity aromas. The perfect balance between sweet and sour makes this a totally wonderful product.
INGREDIENTS
Balsamic Vinegar: wine vinegar, cooked must, colouring E150 (d), antioxidant E220. Contains sulphites.
Cream of Balsamic Vinegar: concentrated and cooked grape must, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, colouring: caramel E150d; antioxidant: sulfurous anhydride), thickener: modified corn starch, xanthan gum.
