Traditional Balsamic Vinegar of Modena PDO aged 25 years: Definition “The real ‘natural’ balsamic vinegar is obtained from cooked grape must, matured by slow acetification and progressive concentration through long ageing in series of vessels of different woods, without any addition of aromatic substances. Dark brown in colour and shiny, it manifests its density in a perfect, flowing syrupiness. It has a characteristic and complex, penetrating aroma, with evident but pleasant and aromatic acidity. With a traditional and inimitable well-balanced sweet-and-sour flavour, it is generously full-bodied and savoury with velvety nuances in keeping with its olfactory characteristics.
Traditional Balsamic Vinegar of Modena DOP of Acetaia Valeri can be chosen from two proposals that differ in terms of seniority: with at least 12 or 25 years of ageing, better defined as Extravecchio. Use it on vegetables and fine meats or aged cheeses but, it is also worth trying it on mozzarella or – especially the Extravecchio – on vanilla ice cream, on ripe and tender fruit or just as a digestive at the end of a meal, a teaspoon is enough! Never taste balsamic vinegar with a metal teaspoon – use a plastic or, even better, a ceramic one. You can only find it on the market in its customised packaging with a “Giugiaro” bottle that guarantees its uniqueness and authenticity and on the label there can only be, in addition to the logo, the definition “Traditional Balsamic Vinegar of Modena PDO” and nothing else. The package contains the “unique and guaranteed” Giugiaro Design ampoule complete with the “Modena-style tie”, the “drip” dispensing stopper and the practical manual and illustrated recipe book already translated into six languages.
[…] Traditional Balsamic Vinegar of Modena PDO 25 years […]
[…] Traditional Balsamic Vinegar of Modena PDO 25 years […]
Traditional balsamic vinegar of Modena D. Or. P. You can choose between two proposals of Acetaia Valeri, which differ according to the years of aging: with at least 12 years old or at least 25 years of aging, better defined extra old. To be used on vegetables and meats or cheeses aged but, It is worth, try it also on the mozzarella or, better the extra old, the vanilla ice cream, on ripe fruit and tender or simply just as a digestive after meals, a teaspoonful is enough! Never taste balsamic vinegar with a teaspoon of metal, should I use plastic or, even better, in ceramics. You can find it on the market in its own packaging bottle “Giugiaro” which ensures its uniqueness and authenticity and the label can only be, In addition to the logo, the definition “Traditional balsamic vinegar of Modena” and nothing else.
The Pack contains the bottle “guarantor” to complete the cruet Giugiaro Design “tie the modenese”, the measuring Cap “Dripper” In addition to the practical manual and recipe booklet shows already translated into 6 languages.
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[…] Traditional balsamic vinegar of Modena 25 years […]
[…] Traditional balsamic vinegar of Modena 25 years […]