Condiments With Balsamic Vinegar of Modena
The product
Our Condiments with Balsamic Vinegar of Modena PGI are obtained by blending Balsamic Vinegar of Modena with Cooked Must.
The slow acetic fermentation makes it so aromatic and colorful to make it look like with Traditional Balsamic Vinegar of Modena.
For this it is not necessary to add any type of preservative or colorants. It is the result of a small production of very high quality. It is suitable for use in special circumstances, has an intense aroma, a markedly sweet and sour balanced round taste and a high density.
MOSTALMICO
Mustard based on Balsamic Vinegar of Modena with a delicate flavor. Jelly with Balsamic Vinegar of Modena PGI. It can be spread on toast for breakfast, use it on grilled meats, accompanied by cheeses and salami, fish, baked or boiled, in any case, the combination with Mostalmico does nothing but enrich the taste of each dish.
DIAMOND
Densità 1.35
With an intense and bright color, given by its syrupiness, it is a delicious condiment that
it is perfect with meat dishes but above all with aged cheeses, fruit, ice cream, sauces.
TRUFFLE FLAVORED GLAZE
Creamy with soft notes of dehydrated black truffle.
Excellent guinea fowl, cheese, omelettes, fresh pasta, creamed risotto and ideal for everyone dishes that already lend themselves
combined with truffles.
PERLAMICO
Balsamic Pearls are small spheres with a liquid
sweet and-sour heart containing the best Balsamic
Vinegar of Modena. When eaten, they provide a surprising and pleasant explosion of taste. Elegant and refined, they represent a creative and original way to embellish your preparations by giving a new look to dishes and enriching their taste.
Available in various flavors, with Balsamic Vinegar, white condiment and with various flavorings from natural extracts, in order to enrich every type of food preparation with a touch of molecular gastronomy that meets the most traditional symbol of Modena: the Balsamic Vinegar.
FIGS
Suitable for garnishing and
enriching basic dishes fresh and aged cheeses, cold cuts, sliced beef, braised in red wine. Suitable with ice creams and creams
APPLE
Suitable for garnishing and enriching dishes of shellfish, fish carpaccio, aged cheese, yogurt, ice cream and desserts.
LEMON
Suitable for garnishing and enriching dishes of shellfish, fish carpaccio, sushi, ice cream, ideal for salads and vegetables, thanks to the pleasant intensity.
WHITE TRUFFLE
To taste, like caviar, on toast, garnish with fresh and soft cheese, hams and foie gras, soups and vegetable soups, cheese fondue, meat scraps.
TRUFFLE
To taste, like caviar, on Fassona beats, meat carpaccio, on toast or to garnish fresh and soft cheese, hams and foie gras.
English