A more intensive balsamic vinegar that enhances starters, roasts, barbecued foods and fish
With its clear, harmonious fragrance and perfect acidity, the white balsamic vinegar represents an ideal balance between its sweet and sour notes.
The individual grape variety, natural fermentation, special technology and its traditional origin all make it so special.
White wine vinegar, grape must concentrate
Average nutrition value
100 g contain on average:
Saturated fatty acids0g
The vinegar should be stored in a place protected from light, sealed hermetically. Under these conditions it has a virtually indefinite shelf life.
The sediment at the bottom of the bottle is natural, not a sign of poor quality.
An unfiltered, undiluted fruit vinegar, so shake it before use!
Country of origin: Italy
Uses for Aceto Balsamico
Balsamic vinegar has many various uses in the kitchen which is why one should select the right product for the intended use. Traditionally, balsamic vinegars differ according to their thickness and their intensity of flavor. Thin, thin balsamic vinegar is the best for daily use on salads, steamed or raw vegetables and for flavoring soups and sauces. The more intensive balsamic vinegar enhances starters, roasts, barbecued foods and fish.
Important tip: Listen to your taste buds; try out some new recipes and combinations to expand your culinary horizons.
It harmonizes perfectly with leafy salads, but also try it together with intensive oils such as walnut, hazelnut, grape seed or apricot seed oil combined to make dressings. Try our salad dressing recipe!
It goes well with steamed and raw vegetables, spices up soups and stews as well as enhancing dips and sauces (especially dark sauces, brown sauces).
Excellent with roasts and game dishes as well as for marinating meat together with herbs.
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