Traditional balsamic vinegar of Modena aged 12 years

Traditional balsamic vinegar of Modena aged 12 years

55,00 VAT included

Red box of the Consortium: Code AV190t – 100 ml – 3.38 FL. oz

A condiment DOP (Protected designation of origin) obtained by cooking of musts, taken from Modena grapes, aged in barrels of different Woods at least 12 years and brought in original and unique bottle that distinguishes the origin, the quality and certification of the Consortium for the protection of the traditional balsamic vinegar of Modena.

Description

Traditional balsamic vinegar of Modena 12 years: definition “the real "natural" balsamic vinegar is made from a cooked grape must, matured for slow acetification and progressive concentration through very long aging in a series of ships of different Woods, without any addition of aromatic substances. Shiny dark brown color, expresses its density in a correct, viscosity sliding. Has distinctive aroma and complex, penetrating, to clear but pleasant and aromatic acidity. Of traditional and inimitable well-balanced sweet and sour taste, you generously full, savory with velvety nuances in accordance with its own olfactory nature ".

To be used on vegetables and meats or cheeses aged but, It is worth, also on the mozzarella or, better the extra old, the vanilla ice cream, on ripe fruit and tender or simply on its own as a digestive after meals, a coffee spoon! Never taste balsamic vinegar with a teaspoon of metal, use of plastic or ceramic even better. The label can be written only, In addition to the logo, “Traditional balsamic vinegar of Modena” and nothing else.

The Pack contains the bottle ” unique and guarantor” to complete the cruet Giugiaro Design “tie the modenese”, the measuring Cap “Dripper” In addition to the practical manual and recipe booklet shows already translated into 6 languages.

 

Recipes from Blog

  1. […] Happy Monday ... as you may have guessed i have friggitelli pretty popular in my house especially this year that were in the garden. Find other recipes involving them here (Sauteed friggitelli) and here ( Friggitelli boundary and Zucchini). To change a little a few days ago I tried this variant with onions and balsamic vinegar, I honestly was delicious, My husband has enjoyed. Cooking is pretty fast and with few ingredients, This causes the friggitelli maintains its particular taste and most numerous vitamins that contain. Balsamic vinegar "young" ( Balsamic vinegar of Modena large barrels ) I've used makes softer taste slightly bitter about this vegetable but I would be very curious i try this recipe with a more aged vinegar (I can recommend The traditional balsamic vinegar of Modena aged 12 years) […]

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