Nutritional information per 100 g
Aceto Balsamico di Modena PGI
|
Item no112697
Energy
102 kcal / 435 kJ
Fat
0 g
- thereof saturated fatty acids
0 g
Carbohydrates
20 g
thereof sugar
19 g
Protein
1,0 g
Salt
0 g
Allergenic ingredients
sulfur and sulfites (>10 mg SO2/kg or l)
WIBERG À la Carte

Aceto Balsamico di Modena PGI

Italian product, 6 % acidity

Aceto Balsamico di Modena PGI is a vinegar from the Italian province of Reggio Emilia. It is characterised by a dark brown color and a sweet and sour taste. Since 2009, the term “Aceto Balsamico di Modena” has been legally protected (PGI protected geographical indication). Starting product for Aceto Balsamico di Modena PGI is 30% semi-fermented and/or thickened grape must, to which a proportion of vinegar aged at least 10 years and 10% pure wine vinegar is added. It balances perfectly with classic salad creations, sauerbraten and offal, basil oil, olive oil and grape seed oil.

Aceto Balsamico di Modena PGI

Aceto Balsamico di Modena PGI is a vinegar from the Italian province of Reggio Emilia. It is characterised by a dark brown color and a sweet and sour taste. Since 2009, the term “Aceto Balsamico di Modena” has been legally protected (PGI protected geographical indication). Starting product for Aceto Balsamico di Modena PGI is 30% semi-fermented and/or thickened grape must, to which a proportion of vinegar aged at least 10 years and 10% pure wine vinegar is added. It balances perfectly with classic salad creations, sauerbraten and offal, basil oil, olive oil and grape seed oil.

Product information

Art.no.112697
naturally vegan ingredients
Ingredients
Wine vinegar, concentrated must, colour: SULPHITE AMMONIA CARAMEL, antioxidant: POTASSIUM METABISULPHITE.
Culinary definition

ideal for classic salad creations, as well as for the refining of braised beef, game and giblets

Taste
pleasantly balanced with a characteristic taste of bitter sweet
Storage
Store in a cool place (< 25 °C) and keep away from light.
Packing
bottle 500 ml
Net weight 550 g
Alternative packaging
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