Traditional Balsamic Vinegar Reggio Emilia Pdo Argento Label aged at least 20 years



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Traditional Balsamic Vinegar of Reggio Emilia DOP Argento label
Aged more than 20 years, box contain 1 bottle, 100 ml/3.38 Fl.oz +
glass "drop tic"

Подробности

- Traditional Balsamic Vinegar of Reggio Emilia DOP Argento label

Aged more than 20 years, box contain 1 bottle, 100 ml/3.38 Fl.oz + glass "drop tic"

Traditional Balsamic Vinegar of Reggio Emilia aged more than 20 years. Rich and intense taste, a little on the sweet side.

The Traditional Balsamic Vinegar of Reggio Emilia has been awarded the D.O.P. (Protected Designation of Origin) from the European Community. A D.O.P. ensures that all stages of processing, from the choice of grapes for cooking the musts to aging, to packaging, are scrupulously checked by the Istitute of Control. The Traditional Balsamic Vinegar of Reggio Emilia has unique characteristics that make it a true masterpiece of taste, with an exceptional aromatic power and a very precious bittersweet pleasure, a few drops of pleasure that enrich even the simplest of dishes with memorable sensations, such as a risotto or a flake of parmesan. From the barrels jealously kept in the attic of the "Acetaie", it is taken the best product every year. The variety of woods and the years of aging give the 3 types of vinegar different characteristics: Aragosta, Argento e Oro, discover them all in the category Traditional balsamic vinegar!

Born as a digestive to be taken to glasses at the end of the meal, it has found fortune and use in the menus of the great international chefs from appetizers to desserts.

Ingredients:

cooked grape must

Allergens:

contains sulphites

Energy value on 5 ml:

ca 15 kcal

Free of:

additive

Expiration date:

Traditional balsamic vinegar has no expiration date (law requires to indicate a date), just keep it well closed and in a cool place

Combination:

Its intense and rich perfume has a distinct lean towards sweetness and is a marvellous addition to mayonnaise and sauces for boiled meats or fish. It is perfect for cold pasta or rice salads and with goose liver. It is also ideal with fully-flavoured mature cheeses, especially Parmigiano Reggiano Pdo 24 months! As a cooking ingredient, it is a tasty companion for fillet steaks and is a precious ally when making risottos, especially those made with vegetables or scampi.


Parmashop received from Acetaia Malpighi a merit certificate in recognition of achievements in the promotion and sale of Malpighi Collection products