Wednesday, February 29, 2012

Cheap Italian Balsamic Vinegar of Modena 75 years old 3.5 oz. (Free Standard Shipping!)

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Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%.

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Tuesday, February 28, 2012

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  • Balsamic Vinaigrette with Extra Virgin Olive Oil
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    Monday, February 27, 2012

    Italian Balsamic Vinegar of Modena Extra Vecchio "Gold Seal" 75 years old - 3.5 oz

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    Buy Cheap Aged Balsamic Vinegar of Modena - Tradizionale Extra Vecchio - Gold Seal - 75 years old - 3.5 oz bottle by Vill'Antica, Italy. Aceto balsamico tradizionale di Modena. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. For hot foods, uniformly season with premium Modena balsamic vinegar on the garnished dish. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. 6% acidity. - Italian Balsamic Vinegar of Modena Extra Vecchio "Gold Seal" 75 years old - 3.5 oz


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    Sunday, February 26, 2012

    Discount Italian Balsamic Vinegar of Reggio Emilia 50 yrs 3.5 oz (Free Standard Shipping!)

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    Aged Balsamic Vinegar of Reggio Emilia. By Cavalli, Italy. L'Aceto balsamico tradizionale di Regio Emilia. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. Acidity: 6%..

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    In the late 1950's Samuel Pfeiffer these unique flavors national..Originated at the Marine Grille in Buffalo, NY.Resealable Plastc Bottles.Go To www.pfeiffersaladdressing.com for recipes and serving suggestions.Go to www.marzetti.com/pairing-with-greens/ for wonderful salad pairings. The perfect combo of two classic favorites, Pfeiffer Sweet and Sour Salad Dressing is the best of both worlds.


    Friday, February 24, 2012

    Best Price Mazetti Balsamic Vinegar, 16.9-Ounce Bottles (Pack of 3)

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    Mazzetti Balsamic Vinegar of Modena is one of the first brands of Balsamic Vinegar of Modena ever exported into the United States from Italy. For over 30 Years Mazzetti has continuously been one of the most reliable producers of Balsamic Vinegar and uses the “Leaf Grading System” which is an independent certification system based on sensory analysis to standardize and guarantee the different quality categories of Balsamic Vinegar of Modena. - Mazetti Balsamic Vinegar, 16.9-Ounce Bottles (Pack of 3)

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    Leaf Grade system certified.Pack of three, 16.9-ounce (total of 50.7 ounces).Product of Italy. Mazzetti Balsamic Vinegar of Modena is one of the first brands of Balsamic Vinegar of Modena ever exported into the United States from Italy. For over 30 Years Mazzetti has continuously been one of the most reliable producers of Balsamic Vinegar and uses the “Leaf Grading System” which is an independent certification system based on sensory analysis to standardize and guarantee the different quality categories of Balsamic Vinegar of Modena.


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    Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%.

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    Thursday, February 23, 2012

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    Wednesday, February 22, 2012

    Lowest Price Italian Balsamic Vinegar of Reggio Emilia 75 yrs 3.5 oz (Free Standard Shipping!)

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    Aged Balsamic Vinegar of Reggio Emilia. By Cavalli, Italy. L'Aceto balsamico tradizionale di Regio Emilia. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. Acidity: 6%..

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    Tuesday, February 21, 2012

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    Monday, February 20, 2012

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    Buy Cheap Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. - Italian Balsamic Vinegar of Modena 50 years old 3.5 oz.


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    Sunday, February 19, 2012

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    Saturday, February 18, 2012

    Discount Bella Donna Mango Balsamic Vinegar of Modena (7 fl. oz. glass bottle) Review

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    Buy Best Price We've blended an exotic mango puree with our authentic Bella Donna Balsamic Vinegar of Modena and a new taste sensation has been created! Use it as a marinade on lobster, poultry or pork or combine it one of our Bella Donna flavored extra virgin olive dipping oils to create your own bread dipper or salad dressing. This fabulous new condiment can also be used in many hot and cold pasta dishes, salmon steaks and steamed vegetables. (However, be certain that you to sprinkle this vinegar on your foods just prior to serving them, as some of the subtle flavor nuances can be lost during cooking).Bella Donna Mango Balsamic Vinegar originates in the only region of the world that authentic Balsamic Vinegar is produced - Modena, Italy. Produced from the must of the Trebbiano grape, it derives its superbly smooth, well-balanced flavor from several years of careful aging in small wooden barrels. - Bella Donna Mango Balsamic Vinegar of Modena (7 fl. oz. glass bottle)


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    Friday, February 17, 2012

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    Since 1993, Loredana's hand-crafted, artisan style of Marinated Cheeses, Marmalades, Tapenades, Tapenade-style Spreads and Vinaigrettes products come from her rich family traditions of Northern Italian heritage of Friuli-Venezia Giulia.Marinated Asiago & Parmesan cheese and a rich blend of herbs and spices in an infused Olive Oil makes Loredana's hard cheese products unique and unlike any other cheese product on the market today.All of Loredana's products are handmade without preservatives and are created in small batches with the finest ingredients and are proudly...MADE IN COLORADO.Shown here is Loredana's Balsamic Vinaigrette, olive oil, Balsamic vinegar, spices, mustard, garlic, honey, red pepper.Heavenly on salads, as a marinade or use as a dipping sauce with your favorite bread or baguette. Wonderful drizzled over fresh mozzarella balls. For recipes and other ideas visit our blog - www.loredanas.net.

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  • Go to www.marzetti.com/pairing-with-greens/ for wonderful salad pairings
  • Originated at the Marine Grille in Buffalo, NY

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    Wednesday, February 15, 2012

    Reviews - Villa Manodori Artigianale Balsamic Vinegar, set of 2

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    Villa Manodori Artigianale Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy, the official home of balsamic vinegar.

    This vinegar is produced in very limited quantities, and is made from trebbiano grapes. The vinegar is aged in oak, chestnut, and juniper barrels over a period of years. This vinegar makes an excellent glaze for steak, pork, or poultry.

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    For a sure-to-be-appreciated gift set, please consider adding Villa Manodori Extra Virgin Olive Oil to your order. - Villa Manodori Artigianale Balsamic Vinegar, set of 2

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    Aged in oak, chestnut, and juniper.250 ml x 2.Trebbiano grapes.excellent glaze for steak, pork, or poultry. Villa Manodori Artigianale Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy, the official home of balsamic vinegar. This vinegar is produced in very limited quantities, and is made from trebbiano grapes. The vinegar is aged in oak, chestnut, and juniper barrels over a period of years. This vinegar makes an excellent glaze for steak, pork, or poultry. This vinegar is named on the menu at Mario Batali's Babbo in NYC -- in a salad with Wild Baby Arugula, with a Pork Chop, and with a Rib Eye. For a sure-to-be-appreciated gift set, please consider adding Villa Manodori Extra Virgin Olive Oil to your order.


    Tuesday, February 14, 2012

    Cheap Acetaia Leonardi 20 Year Aged Balsamico L' Eccellenza Balsamic Dressing Vinegar

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    Acetaia Leonardi 20 Year Aged Balsamico L' Eccellenza Balsamic Dressing Vinegar. Aged for 30 years by Acetaia Leonardi, in the town of Magreta di Formigine. Solely extracted from must of the Trebianno grape, cooked on direct fire. Acetaia Leonardi follows all the traditions of handed down for four generations. This highly aromatic dressing owes its special, intense flavor to the fact that it is produced with natural ingredients which are aged for many years in row upon row of casks of prized wood. The woods used are Oak, chestnut, cherry, ash, mulberry, locust tree and juniper. Juniper is selected for its aroma and fragrance. It is recommended to be used for enhancing the flavor of meat that has been grilled, braised, roasted or boiled, for fish, flavor omelettes, and to prepare sauces. - Acetaia Leonardi 20 Year Aged Balsamico L' Eccellenza Balsamic Dressing Vinegar

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    Use with meats, fish, omelettes or sauces.20 Year Aged Balsamic Dressing.Produced from the cooked must of Trebbiano grapes.Aged in small casks of prized wood. Acetaia Leonardi 20 Year Aged Balsamico L' Eccellenza Balsamic Dressing Vinegar. Aged for 30 years by Acetaia Leonardi, in the town of Magreta di Formigine. Solely extracted from must of the Trebianno grape, cooked on direct fire. Acetaia Leonardi follows all the traditions of handed down for four generations. This highly aromatic dressing owes its special, intense flavor to the fact that it is produced with natural ingredients which are aged for many years in row upon row of casks of prized wood. The woods used are Oak, chestnut, cherry, ash, mulberry, locust tree and juniper. Juniper is selected for its aroma and fragrance. It is recommended to be used for enhancing the flavor of meat that has been grilled, braised, roasted or boiled, for fish, flavor omelettes, and to prepare sauces.


    Monday, February 13, 2012

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    Taste and practicality. The refillable spray bottle allows for maximum coverage and minimum use of the fine vinegar from A L'Olivier. - Balsamic Vinegar Spray by A L'Olivier France

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    Finest Balsamic Vinegar.Convenient Spray.Direct the Great Vinegar Exactly Where it is Desired. Taste and practicality. The refillable spray bottle allows for maximum coverage and minimum use of the fine vinegar from A L'Olivier.


    Sunday, February 12, 2012

    Lowest Price Italian Balsamic Vinegar of Modena 25 years old 3.4 oz.

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    Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%.

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    Saturday, February 11, 2012

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    Includes three different 7-ounce glass grape cluster bottles in a gift box.No artificial flavorings or colorings.Includes extra virgin olive oil, white zinfandel vinegar and balsamic vinegar..


    Friday, February 10, 2012

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    Wednesday, February 8, 2012

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    Reviews: Kraft Light Raspberry Vinaigrette with Extra Virgin Olive Oil Reduced Fat Dressing, 16-Ounce Plastic Bottles (Pack of 6)

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    50% Less fat, 33% fewer calories than regular dressing.

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    A tangy, fresh and fruity approach to vinaigrette dressing.A perfect dressing for dipping, salads and for any recipe calling for extra flavor.Made with sweet, tart raspberries.Case of six 16-ounce re-sealable bottles (96 total ounces); each bottle contains approximately 16 servings.Contains red wine vinegar. Kraft's Raspberry Vinaigrette Salad Dressing is a tangy dressing with an explosion of fresh raspberry flavor. And in an easy-to-pour bottle, this delicious dressing adds tangy, fruity flavor to salads, sandwiches and pasta dishes.


    Monday, February 6, 2012

    Reviews: Wicked Gourmet Balsamic Vinegar

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    This sweet, aged and full-bodied Balsamic Vinegar will enhance your favorite salads, meats & vegetable dishes. For a wonderful twist, try it in combination with Wicked Gourmet's Roasted Garlic Oil as a bread dipper or salad dressing.

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    Superb with oil as a salad dressing or bread dipper.Offered exclusively in gourmet & specialty shops.All natural.Authentic balsamic vinegar from Modena, Italy.Great value. This sweet, aged and full-bodied Balsamic Vinegar will enhance your favorite salads, meats & vegetable dishes. For a wonderful twist, try it in combination with Wicked Gourmet's Roasted Garlic Oil as a bread dipper or salad dressing.


    Sunday, February 5, 2012

    Lowest Price Dr. Fuhrman's Almond Balsamic Salad Dressing (Pack of Three)

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    Friday, February 3, 2012

    Best Price Villa Manodori Artigianale Balsamic Vinegar, set of 2

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    Villa Manodori Artigianale Balsamic Vinegar, set of 2 , Get To Know

    Villa Manodori Artigianale Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy, the official home of balsamic vinegar.

    This vinegar is produced in very limited quantities, and is made from trebbiano grapes. The vinegar is aged in oak, chestnut, and juniper barrels over a period of years. This vinegar makes an excellent glaze for steak, pork, or poultry.

    This vinegar is named on the menu at Mario Batali's Babbo in NYC -- in a salad with Wild Baby Arugula, with a Pork Chop, and with a Rib Eye.

    For a sure-to-be-appreciated gift set, please consider adding Villa Manodori Extra Virgin Olive Oil to your order..

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    Reviews: Italian Balsamic Vinegar of Reggio Emilia 50 yrs 3.5 oz (Free Standard Shipping!)

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    Aged Balsamic Vinegar of Reggio Emilia. By Cavalli, Italy. L'Aceto balsamico tradizionale di Regio Emilia. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. Acidity: 6%.

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    Click the JustCaviar link for 700 gourmet gifts, samplers, foie gras, cheese, meats, salmon, tea.. Aged Balsamic Vinegar of Reggio Emilia. By Cavalli, Italy. L'Aceto balsamico tradizionale di Regio Emilia. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. Acidity: 6%.


    Wednesday, February 1, 2012

    Reviews: Acetaia Leonardi 20 Year Aged Truffle Balsamic

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    Balsamic Vinegar has been hailed as the eighth wonder of the world. Its magical flavor is an honest reflection of the painstaking process of production.Founded in 1871 in Magreta di Formigne, a few miles north of the town of Modena, the Acetaia Leonardi is run by Giovanni Leonardi and his son, Francesco. The Leonardi's respect for tradition, their skill and their dedication to the art of aceto balsamico result in vinegars consistently rated outstanding within the consortium.Authentic traditional balsamic vinegar is made from boiled grape must that undergoes natural fermentation and slow acetification, followed by a long aging process in wood casks. Balsamic starts with cooking the juice of the white Trebbiano and Lambrusco grapes--the must--over an open wood fire. As the must cooks down, the sugar level rises as the water evaporates and the flavor intensifies. The fermentation begins when previously aged balsamic vinegar is added to the must.

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    Produced from the cooked must of Trebbiano grapes.Scented from White Truffles from Piemonte.20 year Aged Balsamic. Balsamic Vinegar has been hailed as the eighth wonder of the world. Its magical flavor is an honest reflection of the painstaking process of production.Founded in 1871 in Magreta di Formigne, a few miles north of the town of Modena, the Acetaia Leonardi is run by Giovanni Leonardi and his son, Francesco. The Leonardi's respect for tradition, their skill and their dedication to the art of aceto balsamico result in vinegars consistently rated outstanding within the consortium.Authentic traditional balsamic vinegar is made from boiled grape must that undergoes natural fermentation and slow acetification, followed by a long aging process in wood casks. Balsamic starts with cooking the juice of the white Trebbiano and Lambrusco grapes--the must--over an open wood fire. As the must cooks down, the sugar level rises as the water evaporates and the flavor intensifies. The fermentation begins when previously aged balsamic vinegar is added to the must.As times goes by, and according to the taste and palate of individual producers such as Giovanni Leonardi, the fermenting liquid is transferred to progressively smaller barrels. This sequence of barrels of different sizes and woods, such as oak, walnut, ash, acacia, chestnut, mulberry, etc., is known as a "batteria." A batteria could consist of as few as three barrels and as many as ten. Part of each barrels contents - but never all of it - is decanted to the next smaller barrel, again based on the judgment of the producer. For years the vinegar goes through what is called maturation in the middle part of batteria, then enters the aging phase in the last few barrels. For the most traditional balsamic, Tradizionale, the ultimate step is decantation into the smallest barrel where it rests and matures.Truffle Balsamic: A truly unique product, this 20-year Condimento balsamic vinegar is scented with white truffles from Piemonte. Beautiful over a parmesan risotto or with seared foie gras.


    Lowest Price Italian Balsamic Vinegar of Reggio Emilia "Red Seal" 12 years old - 3.5 oz.

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