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:
Scallop carpaccio, burrata with roasted figs, grilled langoustines, sea bass ceviche, seared foie gras, butter-roasted lobster, truffled chicken supreme, citrus-infused risotto, white asparagus with mousseline sauce, pear and almond tart, vanilla panna cotta with fresh berries, champagne sabayon.
