This balsamic vinegar dressing, more than any other represents the history of the Dodi family. It is made from the unique, secret recipe handed down by grandmother Carmelina. The Riserva di Famiglia is lovingly aged for 12 years in fine wooden casks that are skillfully tended by Dano Dodi, who still today jealously guards some of the original old casks that belonged to his grandmother.
A unique flavor, yet easy to use - simple and precious, like the things of long ago. Perfect at any time of day, it is fantastic for every type of combination; from everyday dressings to the most elaborate food preparations. It is ideal to flavor salads, as a dip for raw vegetables and with boiled meats and sauces. It delicately flavors grilled fish and meat. It's a unique accent for fruit salads, ice cream and custards.
Packaged in an elegant box with the complete history of the Riserva di Famiglia and exclusive dropper.
Produced in Reggio Emilia from Acetaia Dodi and considered one of the best balsamic vinegar condiments 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.