TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. (Protected Designation of Origin) “AFFINATO” (REFINED) – AZ. AGR. BABBO ELIO

Description

A piece of history of the ancient Duchy of the Estes, a prodigious elixir, said to cure all illnesses, a synonym of quality: this is the Traditional Balsamic Vinegar. The undisputed king of the products that make Modena and Emilia famous all over the world, the Traditional Balsamic Vinegar owes its success to slow fermentation, acetification and ageing processes – a recipe handed down from father to children with passion and attention to details. Alberto Goldoni and his niece Sara still work with the batteries of barrels left by Alberto’s father (Babbo Elio). The latest recognition obtained was the first prize of the “15esimo Palio della Ghirlandina 2020” (15th Ghirlandina’s Award), organized by AED ABTM (Association of Expert Tasters of Traditional Balsamic Vinegar of Modena). Dense and with extraordinary organoleptic qualities, only few drops of the Traditional Balsamic Vinegar can enhance the flavour of dishes in a refined way. Not suitable for spicy dishes, should be tried instead on foods such as Parmigiano Reggiano, shellfish, boiled potatoes and (surprisingly) ice cream. It finds its ideal complement in traditional Emilian first courses, such as tagliatelle or pumpkin tortelli, but it is also excellent on roasts and seared vegetables.

Ageing

Over 12 years

Design

This cult product of the agri-food tradition is preserved in an ampoule with a historic design, unchanged over time. This classic bottle was created by famous designer Giorgetto Giugiaro at the end of the 1980s. It was the only cruet officially recognised by the Consortium, a now international symbol of the “Made in Italy”.

Size

100 ml