About This Product

Crafted in Modena from cooked grape must and wine vinegar, this IGP balsamic is 17% thicker than water, with fruity sweetness and prominent acidity. Matured in wooden barrels, the traditional Trebbiano and Lambrusco grapes create a well-balanced flavour. Ideal for deglazing, marinades, sauces, lasagne, and vinaigrettes where you want true balsamic taste without heavy sweetness.

✓Perfect for everyday cooking

✓Matured in traditional wooden barrels

✓Balanced sweetness and acidity

✓ Organic herbs

Serving Suggestions & Cooking Instructions

In Cooking: Because this vinegar has a balanced profile with “prominent acidity,” it is highly effective for deglazing pans after searing meats. Simply splash it into the hot pan to release the caramelised juices and create a quick, sophisticated jus.

In Preparation: When making a vinaigrette, use a 3:1 ratio of extra virgin olive oil to balsamic vinegar. For a thicker consistency in sauces or stews like lasagne, add it during the simmering phase to allow the sugars to concentrate and the acidity to mellow.

The Kitchen Workhorse: This is the ideal “everyday” balsamic for hearty Mediterranean cooking. Use it to brighten up a rich Bolognese or a slow-cooked tomato sauce; a single tablespoon can provide the necessary counterpoint to rich fats and sugars.

Marinating & Roasting: Its thinner consistency (compared to glazes) makes it perfect for marinating chicken, lamb, or Mediterranean vegetables. Try tossing halved Brussels sprouts or carrots in a mix of this balsamic and honey before roasting for a sharp, tangy glaze.

Classic Vinaigrette: Drizzle over a simple green salad or a Caprese (tomato and mozzarella). Its bright acidity cuts through the creaminess of cheese and the richness of high-quality olive oil beautifully.

Gourmet Deglazing: After pan-frying a steak or duck breast, use a splash to create an instant sauce that balances the savoury depth of the meat.

Storage Instructions

Keep in a dry place between 14°C and 30°C.