At LEONARDI, Balsamic Condiment is made of cooked must obtained only from selected grapes of Modena's area (Lambrusco and Trebbiano grapes). Since it has no grape juice vinegar added, the taste of the Balsamic Condiment is slightly sweeter (less acidic) than that of the Balsamic Vinegar of Modena IGP. To taste at its best, we bring you this golden collection featuring three balsamic condiments with three different agings, respectively 10, 15, and 20 years. They are ideal for all culinary uses, from salads to desserts, including meat, fish, cheese, strawberries, and ice cream. The 20 year-aged balsamic condiment can be enjoyed even pure at the end of the meal as an after-dinner for its digestive effects.
The Artisan: Acetaia Leonardi
Acetified cooked grape must
Contains sulfites
At LEONARDI, Balsamic Condiment is made of cooked must obtained only from selected grapes of Modena's area (Lambrusco and Trebbiano grapes). Since it has no grape juice vinegar added, the taste of the Balsamic Condiment is slightly sweeter (less acidic) than that of the Balsamic Vinegar of Modena IGP. To taste at its best, we bring you this golden collection featuring three balsamic condiments with three different agings, respectively 10, 15, and 20 years. They are ideal for all culinary uses, from salads to desserts, including meat, fish, cheese, strawberries, and ice cream. The 20 year-aged balsamic condiment can be enjoyed even pure at the end of the meal as an after-dinner for its digestive effects.
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