"The Traditional Balsamic of Modena is made from cooked grape must, matured by a long and slow vinegarisation process, through natural fermentation followed by progressive concentration by ageing in a series of casks made out of different wood. No spices or flavourings are added".
It is an excellent condiment for many dishes from fillet steak to vanilla ice-cream!Try our Saporoso with a chunk of parmesan cheese - it becomes addictive!
The Mosto Sacro is an everyday one and the White Cap is superb and to be used sparingly."
