Traditional Balsamic Vinegar from Modena Giusti

Traditional Balsamic Vinegar from Modena Giusti "Extra Vecchio" Wooden Box- 25 years aged


Price per bottle 0,1l

Packaging Wooden Box

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 ('600) 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.


INGREDIENTS: 8 slices of lean pork or veal, 8 slices of bacon, 8 small pieces of Parmigiano Reggiano cheese, half a stock cube, 2 spoonful extra virgin olive oil, a knob of butter, 2 spoonfuls Balsamic Vinegar of Modena 25 years, salt and pepper to taste.

Place the bacon and a piece of Parmigiano Reggiano chees on the slices of meat and roll them very tightly and placet them in a frying-pan with the butter and oil. Brown well then add a few spoonflus of hot water and the crumbled stock cube. As soon as the water has boiled off, add the Balsamic Vinegar of Modena and cook for another few minutes, then turn off the gas and serve.

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