Condimento all’Aceto Balsamico di Modena IGP e TARTUFO (250 ml)

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

Specialty from Italy

Immerse yourself in the culinary splendour of Italy with the exquisite Aceto Balsamico di Modena IGP with Black Truffle from ReModena. This refined composition marries the age-old tradition of vinegar crafting from Modena with the unmistakable aroma of black truffle, creating a true gourmet experience. Presented in an elegant 250ml bottle, it reveals a harmonious blend of reduced grape must, fine wine vinegar, and 30% authentic Balsamic Vinegar of Modena. Enhanced by a 5% truffle infusion, this combination lends the product its distinctive sophistication. Free from artificial additives such as colourants, preservatives, or thickeners, it stands as a testament to pure quality and authenticity. Visually, this noble vinegar captivates with its rich, dark chocolate hue that hints at depth and intensity from the very first glance. On the nose, it unfolds sweet, earthy notes of black truffle, reminiscent of forest and soil. On the palate, it offers a full-bodied, rounded flavour, balanced by a delicate acidity that gives it an elegant lightness. Whether as a refined complement to tender meat dishes, a luxurious touch to eggs or potatoes, or a subtle contrast to aged cheeses – this Aceto Balsamico is wonderfully versatile and imparts a sense of indulgence to any culinary creation.

General properties

• Net filling quantity: 0.25 litres
• Ingredients: Boiled grape must. Wine vinegar, Balsamic Vinegar of Modena 30% (boiled grape must, wine vinegar, sulphites), truffle infusion 5% (wine vinegar, truffles), aroma. No dyes, preservatives or thickeners are used in the products.
• Colour: Strong, dark chocolate colour.
• Sensory characteristics: Sweet scents of black truffle on the nose; Full, round taste; fine acidity that gives the Aceto Balsamico a certain lightness.
• Serving recommendation: Harmonizes excellently with meat dishes, egg dishes, potatoes, and cheese.

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: 8033055601733
• Bottle type: Disposable (no deposit)
• Scope of supply: 1 disposable bottle of flavoured balsamic vinegar 0.25 litres

The Aceto Balsamico di Modena

Aceto Balsamico di Modena is far more than a simple vinegar—it embodies centuries of Italian craftsmanship and culinary finesse. As early as Roman times, reduced grape must was used as a sweetener and remedy. The term “balsamico” derives from the Latin balsamum, reflecting its original medicinal purpose. Its first documented mention dates back to 1046, when a noble vinegar from Modena was presented to Emperor Henry III. Over the centuries, Balsamico became a symbol of prestige, especially under the patronage of the noble House of Este. Secret recipes were passed down through generations in so-called vinegar batteries—sets of wooden barrels made from various types of wood. Today, this traditional vinegar holds protected geographical indication (PGI) status within the European Union and may only be produced in the regions of Modena and Reggio Emilia. It consists of concentrated grape must—typically from Lambrusco or Trebbiano grapes—combined with at least 10% wine vinegar and a portion of aged balsamic that has matured for more than ten years. It is aged for a minimum of 60 days in wooden barrels, with varieties aged three years or longer allowed to bear the label “invecchiato”, and those aged five years or more referred to as “riserva”. Up to 2% caramel is permitted for colour correction, but all other additives are strictly prohibited. Before bottling—usually in elegant glass or ceramic containers—its quality is assessed through sensory evaluation. Premium varieties are savoured drop by drop, whether drizzled over strawberries, paired with Parmigiano Reggiano, or enjoyed as a refined aperitif. One crucial tip: always look out for the PGI designation when buying. While standard Balsamico is perfect for salad dressings, the Aceto Balsamico Tradizionale is a treasure far too precious for that everyday use.