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: 

• Sophisticated Meat Dishes: Steak, lamb chops, duck breast, as a finishing glaze for roasted or grilled meats.

• Gourmet Salads : Arugula, pear, walnuts, blue cheese.

• Roasted Vegetables: Beets, sweet potatoes, Brussels sprouts.

• Desserts and Fruit-Based Dishes: Panna cotta, vanilla gelato, sweet treats, fresh berries and fruit-based desserts.