Advice for use
TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O.
Can be combined with any dish such as: fresh or cooked vegetables, fried dishes, rice, some types of pasta, meat, boiled or roast potatoes, cheese.
These traditional balsamic vinegars, after long years of aging, acquire such fl avours as enable them to be used on any dish; they are fantastic tasted using a teaspoon. Each year only a few bottles are decanted so an extraaged Vinegar remains that only a few refined palates can allow themselves.
IGP BALSAMIC VINEGAR OF MODENA
Particularly suitable for everyday use; excellent on salad and vegetables in general. Ideal for completing meat and fi sh dishes.
It is very useful in the preparation of more diffi cult recipes: it is excellent with parmesan cheese, on meat fi llets, strawberries and with icecream.
Aged and left to mature in oak barrels, it is advisable to use it natural on dishes.
Made from the famous Spanish Trebbiano grape, aged and left to mature in oak barrels. It is advisable to use it in its natural form on dishes. Good with roast meats, scallops, crustaceans, end-of-meal digestive or tasting.
Good with salads and fish.
It can be used raw on meat and in some fish dishes. With permesan cheese brings out all its harmonious fragrance. It should be served in a very small chalice as an Elixir.
Good with icecream, strawberries, yogurt, desserts, cheese and salume.
Good with risottos, salads and eggs.
Good with meat, game and matured cheese.
Good with salads, roast and boiled meats, pizza and soft cheese.
Used as condiment for boiled and roast aemts, to fl avour polenta (semolina), calzagatti (polenta and beans) and cheese-based dishes, and to embellish desserts. It marries well with ice cream, freuit salad, whips and cocktails, baked cream, chocolate cream, sweet and dried bisquits.