The Balsamic Vinegar is a culinary specialty from Modena. In the end of autumn the Trebbiano grapes are harvested with great care. The grapes are cooked for many hours in order to develop the grape must, an essential ingredient to produce Balsamic Vinegar. To guarantee vinegar of its highest quality, the must is placed in oak barrels. Every year the must is transferred to smaller barrels. As time goes by, the magic takes place. A soft and dense balance of taste characterizes this balsamic vinegar. A few drops will enlighten your culinary dishes.
INGREDIENTS: Concentrated grape must, vinegar.
Pairing suggestions:
Dry-aged ribeye with balsamic glaze, roasted duck breast with figs, burrata with heirloom tomatoes, arugula salad with pears and walnuts, grilled asparagus with balsamic drizzle, caramelized Brussels sprouts, Parmesan shavings with prosciutto, roasted sweet potatoes, dark chocolate mousse with balsamic strawberries.
