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Truffle Balsamic Glaze

Truffle Balsamic Glaze

$15.95

Delicious!

Great with sauteed mushrooms!

In stock

In stock N/A , , .

Description

About This Item

  • 🍇 Balsamic Vinegar of Modena IGP reduction infused with black summer truffle. Perfect for garnishing, decorating and enhancing creative and delicious recipes.
  • 🍇 Serving suggestions: As an addition to boiled, scrambled and fried eggs, creamed rice/risotto, steak and melted cheeses.
  • 🍇 Made from the must of cooked sundried grapes and aged wine vinegar, it is then ages in barrels.
  • 🍇 The Aroma and flavour recalls plum jam, red fruit, honey and vanilla.
artisan italian balsamic vinegar making

Four Centuries of Family History

Founding

Founded in 1605, Giuseppe Giusti is the oldest and most prestigious balsamic vinegar producer in the world. The Giusti family was well known at that time for their expert meat and delicatessen in addition to their balsamic vinegar di Modena. The shop window featured the home made vinegar along side other delicacies as a source of pride for the balsamic’s excellence. 17 generations of artisans have perfected the aging of this traditional Italian balsamic of Modena.

The Art of Making the Oldest Balsamic in the World

The Giusti family’s Acetaia or cellar was positioned at the street level where it could be seen through the shop front. Throughout the successive centuries, generations of family producers have cared for the barrels: scrupulously inspecting them, maintaining them, preserving the purity of the woods. During the many years in which Balsamic Vinegar ages in barrels, the typical flavors and aromas are released and the magic of balsamic is born.

Celebrated Through the Ages

Throughout history Giusti vinegars were presented at the most important international expositions, such as the opening of the Eiffel Tower. Giusti balsamic vinegars therefore became one of the most popular Italian delicacies, searched for by wealthy and nobility of Europe. As in the nineteenth century, the brand continues to receive recognition from leading magazines, such as the American “Specialty Food”, Germany’s “Der Feinschmecker”, the Belgian “Gastromania” and the Italian “Altroconsumo”.

 

 

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