The Aceto Balsamico Tradizionale di Reggio Emilia Silver Seal by Acetaia Dodi has a strong scent and a slightly sweet, rich, enveloping flavor.
It is excellent in a mayonnaise or sauce for boiled meats and fish; in a risotto with vegetables or scampi; in pasta and rice dishes and it is particularly excellent in rich dishes such as beef fillet and goose.
A sweet and lasting whole taste sensation will make you appreciate its fragrance and after taste.
Aged for a minimum 20 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.