Description
Back to Modena Balsamic Vinegar
White truffle Balsamic Vinegar
The delicate flavor of the white truffle of Alba (in the Piedmont region) and cooked grape must joined together to obtain a straw yellow balsamo with a special and intense perfume.
Uses: suitable to flavor handmade pasta like tagliolini or fetuccine with butter and Parmigiano Reggiano, ravioli filled with pumpkin and ricotta cheese, linguine with clams, crustacean and anchovies. To try also on Fassona tartare (beef meat) and veal ribs.
Size: 100 ml glass bottle.
Related products
Orange Balsamic Vinegar
Oranges from Sicily, mix together with the Prelibato white Balsamic Condiment, aged in wooden barrels.
Uses: on cheese, excellent on fish (swordfish, salmon, mollusc).
Dark Balsamic Vinegar – Aged 8 Years – Saporoso Riserva
A Dark Balsamic Condiment, aged for 8 years in wooden oak barrels and 8 months in steel barrels. The perfume is intense, sour with shade of wild flowers, grass and mustard. Saporoso Riserva is produced with juice of grape Lambrusco Grasparossa and juice of grape Trebbiano Modenese. The colour is deep brown, limpid, the density is syrupy.
Uses: Suitable on all type of vegetables (cooked, fresh and grilled), on roast meat and game.
Packaging: 200 ml glass bottle comes in a gifting box.
Fig Balsamic Vinegar
Fig Balsamic Condiment obtained from the syrup of the fig from South of Italy, the cooked must and the wine vinegar aged in oak wooden barrels for 5 years, the colour is brown, the density is syrupy and the smell is intense.
Uses: on aged cheese, white meat, fruit (figs, melon and candied fruit).
Saffron Balsamic Vinegar
A balsamic vinegar aged in ash wooden barrels for 8 years with Saffron from Italy (Montefeltro area), and must from white grape. The smell is sweet and sour, the colour is yellow with red striping.
Uses: suitable on all type of freshwater and saltwater fish, crustacea, mollusc, caviar, fresh fruit and fruit salad, on pasta and risotto (rice).
Size: 100 ml glass bottle.