Saba
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.
Botte Piccola
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.
Il Caratello
Aged and left to mature in oak barrels, it is advisable to use it natural on dishes. Suitable for salads, pinzimoni, roasts, boiled and strawberries.
Extravecchio
- Advices of use
- Traditional Balsamic Vinegar of Modena P.D.O.
- Traditional Balsamic Vinegar of Modena P.D.O.
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.
Affinato
- Advices of use
- Traditional Balsamic Vinegar of Modena P.D.O.
- 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.