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Balsamic Vinegar Modena IGP '5' 250 ml. - Acetaia Leonardi

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How it's produced: For 12-year REALE Condimenti Balsamici, the grape must (cooked, concentrated grape juice) is placed in large wooden barrels (oak, chestnut, cherry, ash, juniper, and mulberry) with a starter, similar to sourdough bread. At the end of the first year, the must is moved to smaller barrels made from a different wood. Each wood type imparts a different flavor to the vinegar, resulting in a balanced flavor. At the end of the 12-year cycle, the must has gone through 12 barrels of different woods (all 6 used twice) to achieve its full character and distinctive flavor. The flavor of Balsamic evolves over time and the longer it is aged, the richer and sweeter it becomes, so 12-year Balsamic is very special.The box and the bottle itself are beautiful and reflect the product’s refinement.

In Modena, balsamic vinegar stands alongside the iconic Parmigiano Reggiano cheese and Prosciutto ham, forming a triumvirate of Italian culinary greatness. Although the rules of the Consorzio of Traditional Balsamic Vinegar of Modena do not grant this product a distinctive classification such as Extra Vecchio, the Leonardi family has chosen to label it as a Condimento Balsamico to highlight its unparalleled character and showcase the meticulous barrel selection behind its creation.Ideal for savoring in small quantities, using delicate white porcelain or plastic teaspoons (avoiding aluminum), the Traditional Balsamic Vinegar of Modena is best enjoyed as a post-meal digestif. When consumed raw, its true essence shines through, particularly when drizzled in small drops over Parmesan cheese flakes, fresh strawberries, or velvety vanilla ice cream.

Let the butter melt in a saucepan. Mix the flour and sugar and make a hole in the middle. Pour the butter, eggs, orange peel and a pinch of salt in the middle. The Traditional Balsamic Vinegar of Modena undergoes a minimum aging period of 12 or 25 years inside wooden barrels. Its unique 100 ml bottle, designed by the renowned Giorgetto Giugiaro, is globally recognized and is the only bottle authorized by law for this extraordinary vinegar. There are over 300 producers of balsamic vinegar in Modena, but only a few can say their balsamic is made from grapes grown on their own estate.Since 1871 and for four generations, the famiglia Leonardi, with Giovanni as the artist and his son Franceso in marketing, embody what we at Manicaretti believe to be one the most perfect producers of its kind. After pressing the grapes, the raw grape juice is poured into open cooking vats and heated over an open fire at approximately 95°C. During the cooking process, the must undergoes reduction and concentration as significant water loss occurs, effectively eliminating any harmful bacteria. The cooked must exhibits a rich, dark brown color and heightened sugar content. Despite all the care taken in manufacturing the traditional balsamic vinegar of Modena, the term traditional only becomes effective once the traditional balsamic vinegar of Modena has been tasted by the Board of the Consortium of producers of traditional balsamic vinegar of Modena. Indeed, the Consortium conducts regular inspections of all the supply chain, ensuring that the product complies with the organoleptic characteristics that made it famous. It is only then that the selected traditional balsamic vinegar of Modena may be bottled in small bottles of 10cl signed by Giugiaro, displaying a numbered seal and logo guardianship of the consortium.

L190 BALSAMIC VINEGAR OF MODENA - Francobollo “Serie 2” 250ml

The pinnacle of luxury in the world of balsamic vinegar lies in traditional balsamic vinegar (DOP), or aceto balsamico tradizionale, exclusively crafted in Modena or Reggio Emilia. These exceptional vinegars bear a protected designation of origin (DOP) authorized by the Italian Government and the European Union, guaranteeing the highest standards of quality in food production. With the meticulous scrutiny of seasoned masters, only the crème de la crème will triumphantly pass the rigorous selection process. Curious about why balsamic vinegar is so highly prized? Here we present the fascinating history and unique flavor of this popular condiment. Each bottling undergoes rigorous inspection and certification by the Ministry of Agricultural, Food and Forestry Policies. Discerning consumers can identify the authentic product through the seal of sealing wax, imprinted with the letters “DOP ABTRE.”

True balsamic vinegar undergoes an extensive aging process in small wooden barrels, with the finest varieties resting in attics for years. Periodic extractions are carefully carried out, gradually transferring the vinegar to smaller barrels containing older balsamic vinegar. Nestled midway between Modena and Reggio Emilia, the enchanting town of Albinea boasts a sanctuary of tranquility, where an ancestral residence takes center stage, embraced by breathtaking Italian gardens. Meticulously preserved in its original splendor, the venerable Acetaia stirs nostalgic reflections of bygone eras, rekindling the essence of ancient artisanal traditions. This tradition is to get from the family Leonardi, repeated year after year to the same production cycle of their balsamic vinegar.Mix manually until the mixture is homogeneous. Wrap the mixture in cling film and let it rest in the fridge for at least 1 hour. This revered vinegar embodies the essence of culinary artistry, reflecting the unwavering commitment and passion of its producers. From its origins to the intricate processes involved, Aceto Balsamico Tradizionale encapsulates the very essence of Italy’s gastronomic heritage, making it an esteemed treasure that continues to captivate discerning palates worldwide. REALE Condimenti are REAL, 100% Balsamic Vinegar! There is just ONE ingredient – grapes. The Leonardi family has been making Balsamic Vinegar for 147 years with sheer artistry and craft. They use Lambrusco and Trebbiano grapes that are grown on their estate in Italy. The grapes are cooked at a low temperature for 36 hours, and the concentrated cooked grape juice that results is called grape must. The word “Condimento” for Balsamic Vinegar tells you that the product is made from 100% cooked grape must. To earn the coveted Gold seal, the balsamic must achieve a minimum score of 300 out of 400 in the evaluation conducted by inspectors. The inclusion of extravecchio signifies that this balsamic vinegar has been aged for at least 25 years in traditional wooden barrels.

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