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Aged Balsamic Vinegar Tradizionale Acetaia Dodi Gold Seal
Stock Status:In Stock
The Aceto Balsamico Tradizionale di Reggio Emilia with Protected Denomination of Origin Gold Seal by Acetaia Dodi is an extraordinary and complex product. It is distinguished by its rich scent and harmonious bitter-sweet and prolonged taste. Recommended with seasoned, strongly flavored, tangy cheeses, with fruit salads based on berries, strawberries and cherries, pastries and gelato. And local grandmas traditionally recommend it as a nightcap!
Aged for a minimum 25 years and boasting the revered D.O.P. (Denomination of Protected Origin) certification.
Packaged in an elegant box (might be different from picture depending on availability) with inner wrapping and exclusive dropper. Produced in Reggio Emilia from Acetaia Dodi and considered one of the best balsamic vinegars produced in Italy!
Balsamic Vinegar comes from the most simple sugar and vinegar fermentation of cooked must but the
real secret lies in the aging process which is carried out in sets of different wooden barrels over a long period of time.
The refining of the bouquet which grows ever more intense, delicate and pleasant to smell and to taste, is the most complex and delicate phase and this is when the experience of the master vinegar maker is essential.
While the acetification process of ordinary vinegar is based on wine, the production of the precious
balsamic vinegar is based on cooked must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three.
The three production phases are: alcoholic fermentation, acetic oxidisation and ageing.
The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique.
Balsamic Vinegar can be used neat to dress salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastes. It marries perfectly with all red meats, with game or with white meats and there is just one handy hint: it should be added to cooked food only at the end of cooking, so as not to lose its aroma and volatile bouquet.
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