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Mussini
ACETAIA Balsamico de Modena I.G.P. 250ml 6 jaar(2 munten) van Mussini
ACETAIA Balsamico de Modena I.G.P. 250ml 6 jaar(2 munten) van Mussini
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€21,95
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€21,95
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The packaging, the beautiful bottle and the intense flavour. These are the reasons to fall in love with this balsamic vinegar! The structure is almost syrupy and we can write about the flavour for hours. You taste it and the first impression is deliciously sweet, with a fresh sourness at the end. A beautiful balsamic vinegar from Modena that we would like to introduce to you. The Balsamic vinegar has been in barrels for at least 9 years, which means it has thickened naturally (not boiled down).
Pour it over delicate dishes such as salads, shellfish or caviar, combined with extra virgin olive oil. Enjoy this Italian top product and make your own culinary extravaganzas even tastier!
ACETAIA LINE
The Acetaia range includes four types of IGP balsamic vinegar from Modena with different intensities. Each is made for specific food combinations. It goes well with all dishes, but is best with vegetables, fish, white or red meat. The Acetaia 3 Coins is perfect in combination with extra virgin olive oil on:
Salads
Cooked or grilled vegetables
Grilled poultry
Shellfish
Caviar
Fish (highly recommended salmon)
Risotto
Cheese
THE MUSSINI FAMILY
The Mussini family has a very extensive line of balsamic vinegar. The youngest are 7 years old and the oldest have matured on wood for no less than 100 years. The older a balsamic, the sweeter it becomes.
We recommend a balsamic vinegar of 7 or 9 years to use on salads, in combination with an olive oil. A 12 year old balsamic is already slightly sweeter and thicker in taste, which makes it very tasty with grilled vegetables, rocket with cheese shavings and a piece of meat. From 15 years onwards, a balsamic becomes more intense and gets that recognizable sweet depth. At that point it is ideal to serve with red fruit, a piece of real Parmesan cheese or over a piece of lightly fried duck breast.
TREBBIANO GRAPE
The grape must of the Trebbiano grape is the basis for this type of vinegar. It has the typical deep brown color, a persistent aroma and a sweet-sour, balanced taste. It is poured into a wooden barrel to mature, and transferred to a smaller barrel each year. As it continues to thicken, it becomes thicker and sweeter. The taste becomes more mature and even gets a bit spicy.
Pour it over delicate dishes such as salads, shellfish or caviar, combined with extra virgin olive oil. Enjoy this Italian top product and make your own culinary extravaganzas even tastier!
ACETAIA LINE
The Acetaia range includes four types of IGP balsamic vinegar from Modena with different intensities. Each is made for specific food combinations. It goes well with all dishes, but is best with vegetables, fish, white or red meat. The Acetaia 3 Coins is perfect in combination with extra virgin olive oil on:
Salads
Cooked or grilled vegetables
Grilled poultry
Shellfish
Caviar
Fish (highly recommended salmon)
Risotto
Cheese
THE MUSSINI FAMILY
The Mussini family has a very extensive line of balsamic vinegar. The youngest are 7 years old and the oldest have matured on wood for no less than 100 years. The older a balsamic, the sweeter it becomes.
We recommend a balsamic vinegar of 7 or 9 years to use on salads, in combination with an olive oil. A 12 year old balsamic is already slightly sweeter and thicker in taste, which makes it very tasty with grilled vegetables, rocket with cheese shavings and a piece of meat. From 15 years onwards, a balsamic becomes more intense and gets that recognizable sweet depth. At that point it is ideal to serve with red fruit, a piece of real Parmesan cheese or over a piece of lightly fried duck breast.
TREBBIANO GRAPE
The grape must of the Trebbiano grape is the basis for this type of vinegar. It has the typical deep brown color, a persistent aroma and a sweet-sour, balanced taste. It is poured into a wooden barrel to mature, and transferred to a smaller barrel each year. As it continues to thicken, it becomes thicker and sweeter. The taste becomes more mature and even gets a bit spicy.
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