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Balsamic Vinegar of Modena, when released for consumption, must meet the following characteristics:
The verification of the analytical and organoleptic characteristics of the product is carried out on all lots before release for consumption by a panel of tasters under the responsibility of the control structure.
Food pairings in the kitchen
Parmesan cheese flakes, fresh strawberries, bruschetta, omelettes, fried fish, legumes appetizers, salmon salads, baked fish, tomatoes au gratin, roast radicchio, asparagus soups, first courses with vegetables, baked blue fish, red meat and grilled game, mature cheeses.
Cooked Grape Must and Wine Vinegar
Place of production
The protected geographical indication “Balsamic Vinegar of Modena” is reserved to the product that meets the conditions and requirements set out in the production specification.
Characteristics for consumption