Balsamic Vinegar of Modena GRAN RESERVA tondo 250 ml

Description: This is a GRAN RESERVA balsamic vinegar from Modena, of great purity and quality, with a high grape must content from the Trebbiano and Lambrusco varieties. The passage through different types of casks completes its bouquet, which is only obtained with prolonged aging. Suitable for all types of dishes. Product density 1.35. Acidity 6%. Due to advanced aging (density 1.35), sweet notes predominate over acidic ones, despite its 6% acidity, characteristic of this type of vinegar. Therefore, this product is suitable for all types of dishes. Used on grilled meat, with steamed vegetables, on Parmigiano Reggiano cheese, with fruit such as strawberries, pears, figs, and on ice cream. It comes in a tall, narrow "Opera" bottle and in an individual case. Without specific applicator nozzle. Storage This product has no expiration date. Storage is at room temperature. History of Balsamic Vinegar of Modena To trace the origins of Balsamic Vinegar of Modena, we must go back to Roman times, when cooked grape must, known as "sapa" or "defrutum," was used in cooking as a sweetener instead of honey. During the Middle Ages, the taste for sour flavors became more prominent, and sweet, cooked must was reinvented as vinegar. The Renaissance was a time of great change, which led to a heightened interest in sweet and sour tastes, and Modena vinegar became a refined and expensive condiment, softening the dishes of courts throughout Europe with its sour and sweet notes. By the mid-16th century, four different sweet and sour vinegars already existed in Modena and Ferrara, although it was not until 1598 that vinegars similar to today's "balsamic" vinegars were obtained. In 1747 the word “balsamic” was born, documented in the texts of the Italian Courts, in Modena. The term balsamic refers to an aromatic and fragrant substance, capable of producing relief and well-being, even alleviating pain. The famous composer Gioacchino Rossini wrote in 1832 to his friend Angelo Catelani that the vinegar he had received was “certainly endowed with proven refreshing and balsamic efficacy.”