Manicardi Extravecchio DOP Balsamic Vinegar Aged Over 25 Years

Product Information

Balsamic vinegar in the Aragosta category, the least aged and therefore the most “vinegary” of the three, works beautifully with meat and fish carpaccio and crudités when used as a condiment, or with red meat and shellfish when added during cooking. Cooking with balsamic vinegar is a big no-no. Even slight heating could destroy its distinctive flavor bouquet. The vinegar is aged in wooden barrels, much like its traditional counterpart, but for a shorter period. It is ideal for use in salad dressings, marinades, and for deglazing pans. The more aged versions of Aceto Balsamico di Modena DOP can be drizzled over roasted meats, cheeses, or fresh fruits. Exploring Modena

Once selected, these grapes are aged in traditional wooden barrels for at least twelve years. This helps to provide the complexity of flavor that makes this product so special. As an added bonus, it has received an IGP certification seal as a mark of quality and authenticity.Once fermentation has finished, the product is put on the market in two varieties: affinato (refined), where it has been left to age for at least 12 years, and extravecchio (extra old), where the ageing process lasts for at least 25 years, as specified by the Consorzio Tutela Aceto Balsamico di Modena DOP consortium. This balsamic vinegar is delicious drizzled over risottos, escalopes, and roast and pan-fried meat, and also works beautifully with Parmigiano Reggiano cheese, strawberries and egg cream gelato. The traditional Balsamic Vinegar from Reggio Emilia Known as the Maillard reaction, this chemical process reduces sugars and gives balsamic its distinctive browned color and flavor. The journal Food and Chemical Toxicology found that melanoidins inhibit oxidative stress and toxicity to the cells (cytotoxic) within the gastric environment. (2) Abundant Polyphenols

One of them is in Spilamberto, at the Consorteria and Museo Aceto Balsamico, a local museum and home to Modena’s Consortium which promotes the local culture of balsamico.Modena is not just about vinegar, though. The city offers a wealth of culinary experiences, including local markets, enotecas (wine bars), and osterias serving traditional Emilia-Romagna fare. Not to mention, it’s home to Osteria Francescana, a three-Michelin-starred restaurant ranked multiple times as the best in the world.