Buy the Aceto Balsamico Tradizionale di Reggio Emilia - 25 Years on http://www.igourmet.com
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Located in:
Oil/Vinegar, Balsamic Vinegar
Grown on the hills of Modena, Trebbiano grapes are perfect for making quality balsamic vinegar. This traditional balsamic is taken from Modena grape must. After being boiled over an open flame, the must is placed in wooden casks, filtered, and transformed into balsamic vinegar. These casks are stored in a vinegar loft (acataia) - where for fifty years, the balsamic vinegar matures until it reaches its peak.
Its refined bouquet is intense and delicate and its flavor, masterfully complex. For example, woods used for these casks are oak, chestnut, mulberry, cherry, ash, and juniper; each lends a particular aroma to the vinegar and makes it unique. From Master Producer Cavalli, this special product is packed in a beautiful box, closed with a clasp. Each box includes a wax-sealed bottle, plus a 26 page booklet detailing its creation.
[0 of 2 customers found this review helpful]
Extravagant but worth it!
By Dabney
from New Orleans, LA on 9/14/2007
from New Orleans, LA on 9/14/2007
Pros:
Flavorful, Non-Perishable, Rich
Best Uses:
Salads
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Aceto Balsamico Tradizionale di Reggio Emilia - 25 Years:
Drizzle over arugula with a little olive oil, kosher salt, cracked pepper and shaved parmesan for an easy yet sophisticated salad.