Balsamic vinegar of Modena

The grating vinegar! Parpaccio is a new spirit that we want to bring to the kitchen for a vinegar that through its metamorphosis allows fun ideas of dishes and recipes. Ideal for an aperitif on canapés, oysters, salads, foie gras, fresh and aged cheeses. Excellent grated on first courses, risotto and pizza.

The Pearls with balsamic vinegar of Modena reflect a refined and innovative cuisine. The pearls explode in the mouth releasing all the roundness of the vinegar. Ideal for aperitifs and for many other recipes, such as desserts and ice creams.

Its dense composition allows a stability in the dish and on the dishes, giving the dish all the valuable qualitative and aromatic characteristics that derive from it. The decoration resists on the plate, both in brightness and in time.

The Balsamic Vinegar cream is a product based on Balsamic Vinegar of Modena, capable of flavoring, filling and decorating dishes. The product was studied in the early 1990s with a team of international chefs who established the fundamental characteristics of a balsamic thickener to reproduce the preparation techniques that can commonly be found in kitchen preparations, thus avoiding carbonization and therefore the resulting bitter taste. The velvety taste of balsamic cream meets many aromatic intensities to be combined in the kitchen.

The wood, the decanting, the topping up and the long wait are the secret of the production of Balsamic Vinegar of Modena. All enhanced by the long aging in barrels.

Traditional Balsamic Vinegar of Modena PDO comes from the sunny hills and the best grapes. The rest is time, passion, care, attention and research. Before arriving on the market it rests in small barrels made of different types of wood and subsequently evaluated by the Commission of certified tasters. After passing a rigorous examination, it is bottled and marked with the D.O.P.
Traditional Balsamic Vinegar of Modena PDO can be kept in its packaging at room temperature. Thanks to its versatility, this product can be used in the kitchen for the preparation of countless recipes, from the poorest and simplest to the most refined and elaborate. It finds its maximum expression in the encounter with fresh and boiled vegetables, with risotto, with meat and fish dishes, but it is also excellent enjoyed on flakes of Parmigiano Reggiano, on ice cream and fruit, ideal with strawberries.

Mengazzoli organic vinegar is an expression of great value, the result of work, the choice of raw materials, their transformation and refinement. The well-balanced balance between the cooked must and the wine vinegar determines a product of great organoleptic quality where sweetness, acidity and freshness blend together.

The very delicate balance between the cooked must and the wine vinegar, attentive to the fragrant and gustatory essences, determines a product of great organoleptic quality, where sweetness, dryness and fragrance come together in a rare combination that is its typicality.