The Balsamic Vinegar is a culinary specialty from Modena. In the end of autumn the Trebbiano grapes are harvested with the greatest care. The grapes are cooked during long hours; by this way the must, an essential ingredient to produce the Balsamic Vinegar, is made. Then, to secure the vinegar of its highest quality, the must is placed in oak barrels, which get smaller every year. As time goes by, the magic takes place and the balsamic vinegar gets along more and more precious. A soft and dense balance of taste characterizes this balsamic vinegar. A few drops will enlighten your culinary dishes.
INGREDIENTS: Grape must, vinegar.
Pairing suggestions:
Dry-aged ribeye with balsamic reduction, slow-roasted lamb chops, seared duck breast with figs, arugula salad with pears and gorgonzola, caramelized Brussels sprouts, roasted sweet potatoes with walnuts, grilled peaches with ricotta, panna cotta with balsamic drizzle, dark chocolate and strawberry tart.
