Giusti - Balsamic vinegar - 3 - 250ml

Lotto consisting of 3 ZUCCHETTE (zucchinetti) of 250 ml Modena Balsamic Vinegar produced by ACETAIA GIUSTI, EMILIA ROMAGNA - ITALY.

1 SILVER MEDAL Balsamic Vinegar of Modena IGP.

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

2 GOLD MEDALS "The Classic" - Aceto Balsamico di Modena IGP.

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

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

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