Emilia Romagna

<p>Pacchero di Canossa comes from a selection of 100% Italian durum wheat that is grown in the Ferrara area.</p> <ul> <li><strong>Attention to detail:</strong> The careful selection and varieties, their transformation into semolina, a semi-integral processing of durum wheat, and slow drying at low temperatures, give this pasta its unmistakable aroma and unique flavour.</li> <li><strong>Special features:</strong> The bronze drawing also gives our pasta an unmistakable colour, a roughness and a full-bodied consistency which in the Pacchero is accentuated by the internal ridges which allow the sauce to adhere better to the pasta, creating an unmistakable union.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Durum wheat semolina pasta extruded through bronze and <strong>slow drying.</strong> </p> <p><strong>ORIGIN:</strong> Emilia-Romagna.</p> <p><strong>INGREDIENTS:</strong> durum wheat semolina , water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> Pasta Cuniola srl - Ferrara (FE).</p> <p>Nutritional values per 100gr: Energy 1470kJ/ 347kcal, fats 1.1g of which saturated fatty acids 0.2g, carbohydrates 67g of which sugars 3.2g, proteins 15g, salt 0.04g, dietary fiber 4.2g.</p>

<p>Grana Padano aged 20 months is a hard, cooked and slow-maturing cheese, a curd product with fermentation acidity, from raw cow's milk whose basic diet consists of green or preserved forage, coming from two milkings daily, rested and partially skimmed for surfacing.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Wrapped clove of Grana Padano DOP seasoned 20 months semi-fat hard paste obtained from partially skimmed milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Outer appearance light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100 g Energy 1654 kJ 398 kcal Fats of which saturated fatty acids 29 g 18 g Carbohydrates of which sugars: 0 g 0 g Proteins 33 g Salt 1.5 g</p>

<p>The Bruna Alpina cow has been present in Italy for more than a century, particularly in rough terrain and high pastures. The greatness of its milk lies in the higher amount of protein it contains. Bruna's milk is a strong milk rich in nutritional values: this richness becomes a cheese with magnificent organoleptic characteristics. Sweet on the palate, with a full flavour, with an aromatic and intense aroma. All characteristics that make this product unique and special.</p> <ul> <li>Features: Sweeter and more aromatic. From the white gold of Italian Bruna Alpina, milk of <strong>superior quality</strong>, comes this Parmigiano Reggiano of absolute value. <strong>The Bruna Alpina cow</strong> has been present in Italy for 150 years, especially in the high pastures with the most impervious terrain. <p>It is a docile animal, with a brown coat, with a sweet and deep gaze. The uniqueness of its milk derives from the <em>higher quantity of proteins contained in it</em>, especially the casein which is of fundamental importance to achieve the extraordinary quality level of our Parmigiano Reggiano DOP di solabruna®, which <strong>it is sweeter and more aromatic</strong> than a normal Parmigiano Reggiano as demonstrated by authoritative studies carried out at numerous Italian university institutes. 'Italialleva' transparently ensures the origin of the product in the completeness of its production chain. It is a guarantee that cannot be bought, it is obtained with work and seriousness, a distinctive sign of extraordinary quality for the consumers of our great product.</p> </li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Parmigiano Reggiano DOP wedge aged 24 months in vacuum bag and outside in paper.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES per 100 g Energy 1671 kJ 402 kcal Fats of which saturated fatty acids 30 g 20 g Carbohydrates of which sugars 0 g 0 g Proteins 32 g Salt 1.6 g</p> <h3>The Story of Montanari&amp;Gruzza</h3> <p>We were born there, seventy years ago, on the Via Emilia. The road that crosses a territory where centuries-old, indeed millenary, tradition has been nourished by innovation and development.<br />A territory where great products of the Italian gastronomic tradition have been born, children of patience, passion and hard work. In a peasant society, used to living on little, to ingenuity to get out of the misery of past eras.<br />The daily collection of the surfacing cream to produce Butter in the Parmigiano Reggiano-producing dairies, the selection and care of the cheese itself , show the link with the environment and the territory that has been familiar to us since the beginning of our history in the middle of the last century.<br />Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.<br />Ingenuity because even today we use technological intuitions that are hundreds of years old. Parmigiano Reggiano is based on an extremely complex production method: the characteristics of the pasta and the raw use of the milk, without anti-fermentatives and preservatives, require extraordinary wisdom. Wisdom that is handed down in oral teaching from the master cheesemaker to the cheese factory boy, as from father to son, in the succession of generations.</p>

<p>La Gigantina takes its name from the large size of the wheels we choose to bring the consumer an extraordinary cheese. The quality of the paste is harmonious and uniform, the color is light straw yellow, the aroma is full and rich in herbaceous notes. On the palate this cheese amazes those who taste it for the complexity of flavors and the fantastic balance between light flavor and soft sweetness, giving its best after 30 months of maturation.</p> <ul> <li><strong>How it was born " La Gigantina":</strong> Our more than fifty years of dairy tradition has made us feel obliged towards our loyal consumers to offer the market a truly "special" Parmigiano Reggiano, a unique and inimitable product that can arouse emotions in those who taste it sensory truly unrepeatable. It was born from our enormous passion for Parmigiano Reggiano "LA GIGANTINA" which takes its name from the abundant dimensions of the wheels we have chosen to promote our creed. This extraordinary Parmigiano Reggiano, which we offer with an average maturation of 30 months, has a lively light straw color and an intense olfactory complexity, dominated by hints of fresh milk and herbaceous and dried fruit notes. On the palate the absolute balance between light flavor and soft sweetness typical of freshly milked raw milk stands out. "A sublime emotion not to be missed!"</li> </ul> <p><strong>SPECIFIC NOTES:</strong> Parmesan wedge Reggiano DOP matured for 30 months in vacuum shrink wrap. It is also suitable for people intolerant to cow's milk proteins. It is also characterized as a lactose-free food.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Outer appearance light straw color Crust thickness mm. Approximately 5 Appearance tiny and fine rind Tiny holes Taste fragrant, delicate, not spicy.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>Average nutritional values per 100 g of Parmigiano Reggiano Energy value kJ 1671 kcal 402 Fats (g) of which: - saturated fatty acids (g) 30 20 Carbohydrates (g) of which: - sugars (g) 0 0 Protein (g) 32 Salt (g) 1,6</p> <h3>The Story of Montanari&amp;Gruzza</h3> <p>We were born there, seventy years ago, on the Via Emilia . The road that crosses a territory where centuries-old, indeed millenary, tradition has been nourished by innovation and development.<br />A territory where great products of the Italian gastronomic tradition have been born, children of patience, passion and hard work. In a peasant society, used to living on little, to ingenuity to get out of the misery of past eras.<br />The daily collection of the surfacing cream to produce Butter in the Parmigiano Reggiano-producing dairies, the selection and care of the cheese itself , show the link with the environment and the territory that has been familiar to us since the beginning of our history in the middle of the last century.<br />Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.<br />Ingenuity because even today we use technological intuitions that are hundreds of years old. Parmigiano Reggiano is based on an extremely complex production method: the characteristics of the pasta and the raw use of the milk, without anti-fermentatives and preservatives, require extraordinary wisdom. Wisdom that is handed down in oral teaching from the master cheesemaker to the cheese factory boy, as from father to son, in the succession of generations.</p>

<p>Parmigiano Reggiano DOP extra 24 months is produced in the area that includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua, to the right of the Po. The milk is produced from cows fed according to a precise disciplinary which provides for the use of local forage and vegetable feed, prohibiting all ensiled forage and food of animal origin. The milk is taken within two hours to the dairy from milking where it is used raw, without the addition of any additives and without any heat treatment. It takes 16 liters of milk to make a kilo of Parmigiano Reggiano.</p> <p><strong>SIZE / WEIGHT:</strong> 300 gram clove.</p> <p><strong>SPECIFIC NOTES:</strong> Parmigiano Reggiano DOP aged 24 months in vacuum-packed wedges.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8° .</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>Average nutritional values per 100 g of Parmigiano Reggiano Energy kJ 1671 kcal 402 Fats (g) of which: - saturated fatty acids (g) 30 20 Carbohydrates (g) of which: - sugars (g) 0 0 Protein (g) 32 Salt (g) 1.6</p>

<p>Grana Padano Classico 15 months is the best-selling DOP hard cheese in the world, produced in the valleys of lower Lombardy north of the Po river. The milk, coming from two daily milkings, is partially skimmed by surfacing. The wheels have a variable weight from 34 to 38 kg and their maturation can vary from 9 months - the minimum maturation necessary for branding - to over 20 months.</p> <p><strong>SIZE / WEIGHT:</strong> Clove 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Grana Padano DOP aged 15 months in vacuum-packed cloves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> External appearance light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At a temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100 g Energy 1654 kJ 398 kcal Fat of which saturated fatty acids 29 g 18 g Carbohydrates of which sugars: 0 g 0 g Protein 33 g Salt 1.5 g</p>

<p>The <strong>pre-cooked cotechino or zampone di Modena</strong> "Ancient Emilian delicacies" is produced according to ancient Emilian traditions. The perfect product to savor during the Christmas holidays, especially during the <strong>New Year's</strong> accompanied by lentils and mashed potatoes.</p> <p><strong>How to use it?</strong> immerse the product, closed in its package, in boiling water for 25 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes. Do you want to discover the <strong>recipes</strong> with Cotechino? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, flavorings in variable proportions, spices, antioxidant: sodium ascorbate, preservative: sodium nitrite. Inedible casing.</p> <p><strong>PRODUCER:</strong> in via Gualinga 20/A Castelnuovo Rangone MO Packaged in via s Allende 13/A Castelnuovo Rangone MO</p> <p>Average nutritional values per 100 g of products: energy 1016 kj / 243 kcal / 16 g fats / Of which 5.8 g saturated fats / 0 g carbohydrates / 0g of which sugars / 24 g proteins / 2.5 g salt</p>

<p>A particular niche product much appreciated by our customers is certainly the <strong>Cotechino or Zampone with Balsamic Vinegar of Modena IGP</strong>, excellent to combine with lentils and mashed potatoes, it cannot be missing from your banquets end of the year.</p> <p><strong>How to best use it?</strong> immerse the product, closed in its package, in boiling water for 20 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, spices, balsamic vinegar of Modena IGP 1% antioxidant: sodium ascorbate, preservative: sodium nitrite.</p> <p><strong>PRODUCER:</strong> Salumificio Bellucci srl</p> <p>Average nutritional values per 100 g of products: energy 1044 kj / 249 kcal / 18 g fat / Of which 7.5 g saturated fat / 0 g carbohydrates / 0g of which sugars / 21 g protein / 1.3 g salt</p>

<p>The history of <strong>Cotechino</strong> is probably older than that of <strong>zampone</strong> because it dates back to 1745, while its more classic Modena counterpart dates back to 1785.<br />It is the the most popular pre-cooked product nationwide, <strong>easy to cook</strong> and appetizing to eat, which looks like a pure pork sausage made up of a synthetic casing (which will be removed after cooking in the pot) which contains a mixture of minced pork with salt and flavourings.<br />The color of the slice is rosy tending towards uneven red, the scent is very pleasant and the flavor is very full.</p> <p><strong>How to use it?</strong> immerse the product, closed in its packaging , in boiling water for 25 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes. Do you want to discover the <strong>recipes</strong> with Cotechino? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, spices, antioxidant: sodium ascorbate, preservative: sodium nitrite.</p> <p><strong>PRODUCER:</strong> Salumificio Bellucci srl</p> <p>Average nutritional values per 100 g of products: energy 1016 kj / 243 kcal / 16 g fat / Of which saturated fat 5.8 g / 0g carbohydrates / 0g of which sugars / 24g proteins / 2.5g salt</p>

<p>The Balsamic Vinegar of Modena PGI is characterized by a rich aroma and a good and round balsamic acidity, the "Silver Medal" represents a strongly aromatic product, capable of enhancing the flavor of dishes with its intensity. to which it is added. To be used both raw and cooked, perfect with salads and mixed salads, vegetables, sauces and gravies.</p> <p><strong>SIZE / WEIGHT:</strong> 250 ml</p> <p><strong>SPECIFIC NOTES:</strong> Balsamic vinegar of Modena IGP in Champagnotta bottle In 1900 French oak barrels with the addition of already aged balsamic vinegar taken from batteries of century-old barrels; Gluten-free product, suitable for vegetarian and vegan consumption.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Wine vinegar, cooked grape must. Contains sulfites. Acidity 6%</p> <p><strong>STORAGE METHOD:</strong> The product can be kept at room temperature, even after opening.</p> <p><strong>PRODUCER:</strong> Gran Deposito Balsamic Vinegar Giuseppe Giusti S.r.l.</p>

<p>Characterized by a rich aroma and a good and round acidity, the "Silver Medal" is a strongly aromatic product, capable of enhancing the flavor of the dishes to which it is added with its intensity. To be used both raw and cooked, perfect with salads and mixed salads, vegetables, sauces and gravies.</p> <p><strong>SIZE / WEIGHT:</strong> 100 ml</p> <p><strong>SPECIFIC NOTES:</strong> Balsamic vinegar of Modena IGP aged in French oak barrels from the 1900s with the addition of already aged balsamic vinegar taken from batteries of century-old barrels; gluten-free product, suitable for vegetarian and vegan consumption.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Balsamic Vinegar of Modena IGP 98% (wine vinegar, cooked grape must), cooked grape must. Contains sulphites.</p> <p><strong>STORAGE METHOD:</strong> The product can be kept at room temperature, even after opening.</p> <p><strong>PRODUCER:</strong> Gran Deposito Balsamic Vinegar Giuseppe Giusti S.r.l.</p>

<p>The slow maturation in wood in grape must and wine vinegar gives life to a product with an intense brown color with pleasantly acetic and woody notes. These are the special characteristics of our balsamic vinegars of Modena PGI which, combined with the particular sweet and sour taste, allow countless combinations and therefore use on the table as a condiment and in the kitchen as a versatile ingredient.</p> <p><strong>SIZE / WEIGHT:</strong> 500 ml</p> <p><strong>SPECIFIC NOTES:</strong> Balsamic vinegar of good density, with a sweet and sour and delicate taste. Acidity 6%.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Wine vinegar, cooked grape must, concentrated grape must , caramel color E150d. Contains <strong>sulphites</strong> .</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>Produced and bottled in:</strong> Via Carrate, 24 - 41030 Bomporto (MO) - Italy</p>

<p>Balsamic vinegar pearls are a new way to taste Giusti Balsamic Vinegar and discover its versatility and its infinite combinations.</p> <p>Through the spherification process in sodium alginate characteristic of molecular cuisine , the Balsamic Vinegar of Modena Giusti 1 Medal is "trapped" in spheres the size of caviar, thus offering it a completely new consistency suitable for particularly creative applications.</p> <p>Constant research and experimentation on this product has allowed the Giusti family to combine the unmistakable taste of Balsamic Vinegar of Modena with other high quality products, experimenting with new and interesting applications and enhancing its versatility in its countless combinations.</p> <p><strong>SIZE / WEIGHT:</strong> 50 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None</p> <p><strong>STORAGE METHOD:</strong> At room temperature, away from heat sources , light and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 24 months</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Pleasant on the palate and with the characteristic of remaining also intact on hot dishes, the balsamic pearls are particularly suitable on fillets, risottos, cheeses and all types of canapés and tapas. Try them on risotto with Parmesan, a delight for the eyes and palate.</p> <p><strong>PRODUCER:</strong> Gran Deposito Aceto Balsamico Giuseppe Giusti S.r.l.</p>

<p>Dedicated to the grandfather who invented the recipe at the beginning of the 20th century, the Balsamic Vinegar of Modena "Riccardo Giusti" 3 Gold Medals comes from the must of ripe and dried grapes. Aromas of plum jam and red fruit intertwine with hints of honey and vanilla in this balsamic vinegar of great density and sweetness, perfect for seasoning the most diverse types of preparations raw, from sweet to savory: fresh pasta, stuffed pasta, grilled meat , fruit salad and desserts</p> <p><strong>SIZE / WEIGHT:</strong> 250 ml</p> <p><strong>SPECIFIC NOTES:</strong> Balsamic vinegar of Modena IGP aged in barriques, with the addition of already aged balsamic vinegar taken from batteries of secular barrels; gluten-free product, suitable for vegetarian and vegan consumption.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Cooked grape must late dried on trellises; aged wine vinegar.</p> <p><strong>STORAGE METHOD:</strong> The product can be kept at room temperature, even after opening.</p> <p><strong>PRODUCER:</strong> Gran Deposito Balsamic Vinegar Giuseppe Giusti S.r.l.</p>

<p>Dedicated to the ancestor who invented the recipe at the beginning of the 20th century, the "Riccardo Giusti" 3 Gold Medal Balsamic Vinegar of Modena IGP Condiment comes from the must of ripe and dried grapes. Aromas of plum jam and red fruit intertwine with hints of honey and vanilla in this balsamic vinegar of great density and sweetness, perfect for seasoning the most diverse types of preparations raw, from sweet to savory: fresh pasta, stuffed pasta, grilled meat , fruit salad and desserts.</p> <p><strong>SIZE / WEIGHT:</strong> 100 ml</p> <p><strong>SPECIFIC NOTES:</strong> Condiment Balsamic Vinegar of Modena aged in barriques, with the addition of already aged balsamic vinegar taken from centuries-old barrel batteries; gluten-free product, suitable for vegetarian and vegan consumption.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Cooked grape must late dried on trellises; aged wine vinegar.</p> <p><strong>STORAGE METHOD:</strong> The product can be kept at room temperature, even after opening.</p> <p><strong>PRODUCER:</strong> Gran Deposito Balsamic Vinegar Giuseppe Giusti S.r.l.</p>

<p>il Classico” is a highly versatile balsamic vinegar from Modena IGP, both for use in cooking and directly raw. Of good density and excellent sweet-sour balance, it is characterized by hints of ripe fruit and notes of licorice and black pepper. Ideal for vegetables, carpaccio, eggs, fish and white meat.</p> <p><strong>SIZE / WEIGHT:</strong> 250 ml</p> <p><strong>SPECIFIC NOTES:</strong> Balsamic vinegar of Modena IGP in Champagnotta bottle aged in barriques, with the addition of already aged balsamic vinegar taken from batteries of secular barrels; gluten-free product, suitable for vegetarian and vegan consumption.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>STORAGE METHOD:</strong> The product can be kept at room temperature, even after opening.</p> <p><strong>INGREDIENTS:</strong> Cooked grape must, wine vinegar. Contains sulfites. Acidity 6%.</p> <p><strong>PRODUCER:</strong> Gran Deposito Balsamic Vinegar Giuseppe Giusti S.r.l.</p>

<p>The Balsamic Vinegar of Modena "Nerello" is a condiment obtained from the elaboration of grape musts from 7 selected vines and from fine wine vinegars. Preserved by the Protected Geographical Indication, the vinegar must be aged for at least two months in fine wooden barrels for the "refined" product, or for at least three years for the product defined as "aged". Before being bottled, the vinegar is analyzed by the CSQA control body which certifies its originality.</p> <p><strong>SPECIFIC NOTES:</strong> Balsamic vinegar of Modena I.G.P. BLACK QUALITY.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Appearance: clear. Colour: intense brown. Smell: characteristic, intense and persistent, pleasantly acetic. Flavour: sweet and sour, balanced and pleasantly characteristic.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Wine vinegar (contains sulphites ), concentrated grape must, colouring: caramel E150d (contains sulphites).</p> <p><strong>STORAGE METHOD:</strong> Keep the product in a cool, dry place without sudden changes in temperature and do not expose it to solar radiation. The ideal storage temperature is 4°C – 30°C with closed packaging.</p> <p><strong>PRODUCER:</strong> ANTICHI COLLI s.r.l.</p> <p>INDICATIVE NUTRITIONAL VALUES FOR 100ML - NUTRITIONAL VALUES FOR 100ML<br />Energy value / Energy 273 KJ Carbohydrates / Carbohydrate 12g<br />Energy value / Energy 64 Kcal Sugars / Sugars 12g<br />Total fats / Total fat 0g Proteins / Protein 0,25g<br />Saturated fatty acids 0g Salt / Salt 0,05g</p>

<p>il Classico” is a balsamic condiment of great versatility, both for use in cooking and directly raw. Of good density and excellent sweet-sour balance, it is characterized by hints of ripe fruit and notes of licorice and black pepper. Ideal for vegetables, carpaccio, eggs, fish and white meat.</p> <p><strong>SIZE / WEIGHT:</strong> 100 ml</p> <p><strong>SPECIFIC NOTES:</strong> Seasoning of Balsamic vinegar of Modena IGP in Champagnotta bottle aged in barricques, with the addition of already aged balsamic vinegar taken from batteries of centuries-old barrels; gluten-free product, suitable for vegetarian and vegan consumption.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Balsamic Vinegar of Modena PGI 98% (cooked grape must, wine vinegar), cooked grape must. Contains sulphites.</p> <p><strong>STORAGE METHOD:</strong> The product can be kept at room temperature, even after opening.</p> <p><strong>PRODUCER:</strong> Gran Deposito Balsamic Vinegar Giuseppe Giusti S.r.l.</p>