Vinegars

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  • Country Origin: Italy
IMAGE 1- White Vinegar Excellent aromatic dressing produced by the wine acetic fermentation. White Wine Vinegar is obtained by acetic fermentation of white or rosè wine by acetic bacteria activity. This way, the product contains at least 6% of acetic acid, giving it the characteristic pungent aroma and preservative properties. It is considered a natural dressing to be used in alternative to lemon. White wine vinegar is a hypocaloric dressing with a fresh and light taste, so it goes ideally with grilled vegetables and salads, while it is also used to prepare sauces, preserves, fish or vegetable pickles thanks to its antiseptic properties / IMAGE 2- Red Vinegar Excellent aromatic dressing produced by the wine acetic fermentation. Red Wine Vinegar BASSO is obtained by acetic fermentation of red wine due to acetic bacteria activity. This way, the product contains at least 6% of acetic acid, giving it the characteristic pungent aroma and preservative properties. It is considered a natural dressing for salads and vinaigrettes because it is hypocaloric. It has a bitter aroma, an intense taste and it is ideal to season sweet-sour dishes, grilled fish and meat. / IMAGE 3- Balsamic Vinegar of Modena Excellent aromatic dressing produced by the wine acetic fermentation. PGI BASSO Balsamic vinegar of Modena is obtained processing cooked grapes must, wine vinegar and a caramel mixture through an acetic fermentation process. Then, put in a barrel for 60 days, it gets its typical texture and bittersweet notes. In addition to its traditional use with salads, raw and cooked vegetables, its roundness and pleasant bittersweet contrast makes it ideal for dresing seasoned cheese and fruit salads. Unusual but interesting is its combination with ice cream.