Balsamic Vinegar of Modena
BLACK RiservaOrigini Black Riserva is aged for 8 years in wooden oak barrels and 8 months in steel barrels. The perfume is intense, sour with shade of wild flowers, grass and mustard. Produced from the grape must of Lambrusco Grasparossa and Trebbiano Modenese. The colour is deep brown, limpid, the density is syrupy. Matching: all type of vegetables (cooked, fresh and grilled), on roast meat and game.
WHITE RiservaObtained from the juice of Trebbiano Modenese grape. Aged for 8 years in ash wooden barrels. The colour is limpid, delicate, velvety and sweet.
Excellent on fish, crustacea , molluscs and on fresh fruit and fruit salad.
IGP GoldObtained from cooked grape must produced by the Malpighi family and wine vinegar which has been aged for a long time in French oak barrels. It has a high density and a sweet-sour flavor with fruity shades as well as intense perfume. Serve on pears, strawberries, meat , foie gras, pumpkin omlettes, Carpaccio meat, fish tartare, raw fish like sushi and sashimi. It is suitable to add flavor on sauce for boiled meat, grilled or cooked vegetables, fish or meat dishes, seasoned cheeses , ice-cream.
Balsamo MeleApple balsamic condiment, aged for 5 years in wooden barrels. This vinegar has a particular aroma, sour and syrupy. We obtain the vinegar from the juice of the Italian apples cooked in an open vase. The perfume is intense and fruity. Matching: thanks to its amber-coloured, is suitable on all type of vegetable (fresh, cooked or grilled), on roast meat, poultry, cheese and fruit salad.
Balsamo White TruffleThe delicate flavor of the white truffle of Alba (in the Piedmont region) and cooked grape must joined together to obtain a straw yellow balsamo with a special and intense perfume. Suitable to flavor handmade pasta like tagliolini or fetuccine with butter and Parmigiano Reggiano, ravioli filled with pumpkin and ricotta cheese, linguine with clams, crustacean and anchovies. To try also on Fassona tartare (beef meat) and veal ribs.
Balsamo SaffronWhite grape aged in ash wooden barrels for 8 years with Saffron from Italy (Montefeltro area). Tastes sweet and sour, the colour is yellow with red striping. Suitable on all type of freshwater and saltwater fish, crustacea, mollusc, caviar, fresh fruit and fruit salad, on pasta and risotto (rice).
Balsamo AranceOranges from Sicily, mix together with the Prelibato white Balsamic Condiment, aged in wooden barrels. Use on cheese, excellent on fish (swordfish, salmon, mollusc).