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Balsamic Vinegar (for restaurant kitchen use)

 

(3L demijohn)

 

 

With a deep brown colour and an aroma that is persistent, delicate and slightly acetic with woody overtones, this is a vinegar with a balanced sweet and sour flavour - these are the legislated characteristics that define the Balsamic Vinegar.  

 

This kind of vinegar is different from all the others not just by its colour but for its sweetish aroma (that might even include some caramel overtones in its consistency). The production process is also quite different, as it takes at least 12 years for a batch to be produced in the Italian city of Modena.

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