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Balsamic Vinegar
Balsamic Vinegar of Modena
"Affinato" - Traditional Balsamic Vinegar of Modena

"Affinato" - Traditional Balsamic Vinegar of Modena

In the silent attics of Modena, where time is master, this Traditional Balsamic Vinegar ageds for over 12 years in fine wood barrels. Originally created as a digestive, today it elegantly enriches every dish, from appetizers to desserts. Its full-bodied flavor, woody notes, and harmonious aroma reflect the artistry of the Malpighi family.

Shelf Life: None - 10 Years by Law

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Shelf Life: None - 10 Years by Law

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48,00 €

Format 100 ml.

Available

Traditional Balsamic Vinegar of Modena with aging characteristics of over 12 years with a full-bodied and robust flavor, with woody notes, it has a harmonious aroma and a well-balanced density.

Originally created as a digestive to be enjoyed in small glasses at the end of a meal, over time it has found its way onto the menus of leading international chefs, from appetizers to desserts.

Placed in the attics of houses, it faces the heat of summer and the rigors of winter, nestled in its home of barrels in series of decreasing capacity and made of different woods: oak, mulberry, chestnut, cherry, and sometimes juniper.

Here, Traditional Balsamic Vinegar of Modena spends years acidifying, maturing, and aging to achieve a balance that only the alchemy of time and the expert hand of man can produce. After a rigorous examination by the Consortium of Producers of Traditional Balsamic Vinegar of Modena, of which Ermes Malpighi is one of the founders, a numbered seal of guarantee is applied directly to each package.

The family Malpighi is one of the oldest producers of Traditional Balsamic Vinegar of Modena (since 1850, now in its fifth generation), and owns 3,000 barrels in which Traditional Balsamic Vinegar is aged and acidified.

Balsamic vinegar is suitable for strong, flavorful, and spicy cheeses, for mixed berry salads, strawberries, or cherries, for pastry creams or ice cream, for panettone or strudel, or for sophisticated cocktails

Appearance: Clear
Color: Dark brown, intense and bright
Aroma: Pungent but balanced
Taste: Strong, well-rounded and full-bodied
Density: 1.30

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.