Balsamic vinegar of Modena - 12 years aged

Balsamic vinegar of Modena - 12 years aged

HK$799

Price per bottle 0,1l

Balsamic Vinegar has been synonymous with the culture and history of Modena since time out of mind. It owes its existence to the specific environmental features of the area, which has combined with the skill, wisdom and expertise of the human factor in a unique blend to create an exclusive product, found only in what are today the Provinces of Modena and Reggio Emilia (in other words, the old Este Dukedom). The best-known producer of the time was Giuseppe Giusti, and the family firm still plays an active part in the Consorzio Aceto Balsamico di Modena. The first references to its production of Balsamic Vinegar dates back to 1605, and it possesses certificates of participation at a large number of fairs exhibitions.

From the regulatory point of view, the first ministerial authorisation to produce "l'Aceto Balsamico del Modenese" dates from 1933.

This balsamic vinegar from Modena is aged for 25 years to be complex in flavor. Its syrupy and thick texture makes for a delicious experience. This exceptional balsamic goes through a time-honored aging process in successively smaller wooden barrels to give it unique flavor characteristics. Because it is a precious liquid, a few dribbles on roasted meats or cheese, or even over strawberries will be unforgettable.

COLD RICE AND PEPPER SALAD WITH BALSAMIC VINEGAR

INGREDIENTS: 150 g rice Vialone nano type, 2 cooking apples, 10 sweet yellow peppers, 4 table spoonfuls extra virgin olive oil, 4 table spoonfuls of Balsamic Vinegar of Modena 12 years aged, salt and pepper to taste.

Cook the rice in salted boiling water for 15 minutes, then drain thoroughly and rinse under the cold water. Peel and dice the peppers and mix with the rice in a large dish. Do the same with the peeled apples. Now season - in this exact order - with the salt, the Balsamic Vinegar of Modena, the extra virgin olive oil and the pepper. Mix the salad gently and leave to stand a little before serving.

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