Condimento all’Aceto Balsamico di Modena IGP al FICO (250 ml)

Spicy Vinegar Balsamico di Modena IGP and FIG (250 ml)

Specialty from Italy

Aceto Balsamico di Modena IGP and Fig.

In this exquisite creation, the full-bodied flavour of Aceto Balsamico di Modena IGP, aged in fine oak barrels, is elegantly paired with the natural sweetness of sun-ripened figs. The result is a harmonious dressing that captivates with its refined balance between fruity richness and delicate acidity. Crafted from carefully selected ingredients – reduced grape must, premium wine vinegar, 10% fig juice, and natural flavourings – this dressing contains no artificial colours, preservatives or thickeners, attesting to its purity and exceptional quality. Its deep brown hue accentuates its sophisticated character, while on the nose, it reveals a soft, sweet fig aroma that’s both inviting and nuanced. On the palate, the dressing unfolds with a rounded acidity that imparts a pleasant lightness, making it the perfect finishing touch in fine cuisine. Whether drizzled over fresh salads, grilled vegetables, cured hams, or used to elevate desserts such as ice cream, creams or cakes, this balsamic-fig symphony raises every dish to a new level. Presented in a 250ml bottle, this gourmet delight is ideal for everyday indulgence or those special culinary moments.

General properties

• Net filling quantity: 0.25 litres
• Ingredients: Boiled grape must (contains sulphites), wine vinegar (contains sulphites). Balsamic vinegar from Modena 30% (preserved grape must, wine vinegar, sulphites), fig juice (10%), aroma. No dyes, preservatives or thickeners are used in the products.
  
• Sensory characteristics: The nose has the soft and sweet scent of figs. Rounded taste with a slight acidity that gives the dressing its lightness.
  
• Colour: Brown.
• Serving recommendation: As an addition to salads, grilled vegetables, vinaigrette, air-dried ham, yoghurt and to sweet dishes such as ice cream, creams and cakes.
  

Nutritional values ​​according to the manufacturer:

(Note: Average per 100 ml product mass. The products may be subject to changes in the recipe. The information on the product packaging is decisive.)

• Energy 339 kcal / 1445 kJ
• Fat 0 g
• of which saturated fatty acids 0 g
• of which monounsaturated fatty acids N / A
• of which polyunsaturated fatty acids N / A

• Carbohydrates 78 g
• of which sugar 78 g
• of which polyhydric alcohols N / A
• of which starch N / A

• Dietary fiber N / A
• Protein 0.0 g
• Salt 0.05 g
• Allergens: Contains sulphites
• EAN bottle: 8033055601764
• Scope of supply: 1 bottle of flavoured balsamic vinegar 0.25 litres.

Aceto Balsamico di Modena

Aceto Balsamico di Modena is far more than a mere vinegar – it represents centuries of Italian artisanal tradition and culinary sophistication. As early as Roman times, reduced grape must was used both as a sweetener and a remedy. The term balsamico derives from the Latin balsamum, alluding to its original medicinal role. Its earliest recorded mention dates back to 1046, when a refined vinegar from Modena was presented to Emperor Henry III. Over time, balsamic vinegar became a symbol of prestige, championed by the noble Este family. Secret recipes were passed down through generations, housed in so-called batterie, a series of wooden barrels made from various types of wood. Today, Balsamico di Modena enjoys protected geographical status (PGI) within the European Union and may only be produced in the provinces of Modena and Reggio Emilia. The composition includes concentrated grape must – typically from Lambrusco or Trebbiano grapes – a minimum of 10% wine vinegar, and a portion of vinegar aged over ten years. It is matured for at least 60 days in wooden casks. Those aged three years or more may bear the label invecchiato, while five years or beyond qualifies as riserva. To adjust colour, up to 2% caramel is permitted; any other additives are strictly forbidden. Before bottling – typically into elegant glass or ceramic vessels – the vinegar undergoes rigorous sensory evaluation to ensure its quality. The finest balsamic varieties are used sparingly, drop by drop – over strawberries, Parmesan, or even as a refined aperitif. For everyday salad dressings, a simple Balsamico suffices – the Tradizionale variety is almost too exquisite to waste for such casual use.