Giusti - Balsamic vinegar - 3 - 250ml

Lot consisting of 3 bottles of 250 ml. Modena Balsamic Vinegar produced by ACETAIA GIUSTI, EMILIA ROMAGNA - ITALY.

1 SILVER MEDAL Aceto Balsamico di Modena IGP.

BALSAMIC ACIDITY: characterized by a rich aroma and a good, rounded acidity, the “Silver Medal” represents a strongly aromatic product, capable of enhancing the flavor of dishes to which it is added with its intensity. To be used both raw and in cooking.
Ingredients: Cooked grape must, aged wine vinegar
Aging: In French oak casks from 1900 with the addition of already-aged balsamic vinegar drawn from batteries of centuries-old casks
Pairings: salads and mixed greens, vegetables, sauces and condiments.

2 GOLD MEDALS "Il Classico" - Aceto Balsamico di Modena IGP.

AN ANCIENT RECIPE: a historic product of Acetaia Giusti, “Il Classico” is a highly versatile product, suitable for both cooking and direct use raw. Of good density and excellent sweet-sour balance, it is characterized by notes of ripe fruit and hints of licorice and black pepper.
Ingredients: Cooked grape must, aged wine vinegar
Aging: In barriques, with the addition of aged balsamic vinegar drawn from batteries of centuries-old casks.
Pairings: vegetables, carpaccio, eggs, fish and white meat.

3 GOLD MEDALS "Riccardo Giusti" - Aceto Balsamico di Modena IGP.

DENSITY AND SWEETNESS: dedicated to the forefather who invented the recipe at the beginning of the 20th century, it comes from musts of mature and dried grapes. Aromas of plum jam and red fruit intertwine with notes of honey and vanilla in this product of great density and sweetness, perfect for dressing raw a wide variety of preparations, from sweet to savory.
Ingredients: Cooked must from late-ripening dried grapes on racks; aged wine vinegar.
Aging: In barriques, with the addition of aged balsamic vinegar drawn from batteries of centuries-old casks.
Pairings: fresh pasta, stuffed pasta, grilled meat, fruit salad and dessert.