Seasoning “Cream”: the chefs, but also any lover of good food, to beautify or decorate the dishes, warm balsamic vinegar (cheap) by adding …, in secrecy, to obtain a thick and flavorful. A process that requires time and knowledge of the right doses for best results. To avoid these risks and these processing times, Acetaia Valeri has decided to propose to its clients, sometimes not always trained to the use of the kitchen, the product ready for use, made from the same supply chain of the balsamic vinegar of Modena, using the best musts, aged and concentrates, to ensure the best compromise typical bittersweet balsamic vinegar of Modena. We recommend using on vanilla ice cream or vanilla, strawberries, the PEAR or Peach, ripe fruit soft and usually matures, boiled meats and grilled, fish, omelettes, cold cuts and sandwiches, cheeses and sauces, but also to decorate so unusual and appetising meals.
You should try it because sometimes the palate reveals unknown pleasures!
The Toppings: Everything that does not follow the specification PDO or PGI for even a parameter of that regulation, must be otherwise defined on the label, for us then “Seasoning” We are going to accompany you to a proper name to distinguish the product commercially. Are usually made by the same production of balsamic vinegar of Modena or derived from the same supply chain of the two PDO, complete with different aromas acquired in steps different barrels, to ensure that products from real alternative and balsamic aromas.
The toppings are used according to what is already known and recommended for PGI and DOP but, the more or less evident and original flavors that might express, interesting and different emotions can give off the palate so as to make them a viable alternative for those who appreciate, Discover and diversify, the pleasures of the table.
