Acetaia Giusti - Balsamic vinegar - 3 - 250ml Bottle

Lot consisting of 3 amphorae with cap, 250 ml of Modena Balsamic Vinegar produced by Acetaia Giusti, Emilia-Romagna - Italy.

1 Silver Medal amphora with cap Modena Balsamic Vinegar IGP.

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

2 Gold Medal amphorae with cap "Il Classico" - Modena Balsamic Vinegar IGP.

AN ANCIENT RECIPE: a historic product of Acetaia Giusti, “Il Classico” is a highly versatile product, suitable for both cooking and raw use. 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 addition of already aged balsamic vinegar drawn from centuries-old barrel batteries.
Pairings: vegetables, carpaccio, eggs, fish and white meat.

3 Gold Medal amphorae with cap "Riccardo Giusti" - Modena Balsamic Vinegar IGP.

DENSITY AND SWEETNESS: dedicated to the ancestor 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 or in many preparations, from sweet to savory.
Ingredients: Cooked must of late-ripening dried grapes on racks; aged wine vinegar.
Aging: In barriques, with addition of already aged balsamic vinegar drawn from centuries-old barrel batteries.
Pairings: fresh pasta, stuffed pasta, grilled meat, fruit salad and dessert.