Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Modena Balsamic Vinegar

modena balsamic vinegarVilla Bellentani Aceto VSQP 8.5 oz

Italian Balsamic vinegar. Balsamico Estate produced. Villa Bellentani Balsamico di Modena 8.5 ounces Aceto VSQP. Black Label, (250 ml) Very Special Quality Product is a 12 year aged balsamic vinegar produced in Modena Italy. Dark colored and a full consistence.

Aceto Balsamico di Modena. Black Label - “Very Special Quality Product” (V.S.Q.P.)

This vinegar, mature and rich in flavor is aged for 12 years in small casks made of fine antique woods. This aging process creates a dense, pleasantly sweet syrup in which the flavors of the fruit and woods is discernable. The unique and delicate flavor make it a wonderful taste for oil and vinegar dressings or a treat which can be enjoyed on simple foods like ice cream or fresh strawberries.

Modena Villa Bellentini Aceto VSQP is syrupy sweet with only a hint of vinegar tartness. Aged gourmet balsamic vinegar is ideal in oil and vinegar recipes. This gourmet condiment is used as a dessert topping, drizzled over fresh fruits, ice creams or cakes.

Price $22.45

Technorati Tags: , , , , , ,


One Response to “Modena Balsamic Vinegar”

  1. Donna
    January 19th, 2008 15:43
    1

    I have tried several balsamics. The Italian vinegars are usually the best. This particular balsamic from Modena, Italy is by far one of my favorites. It has a wonderful full flavor that makes a real nice vinaigrette dressing. The picture shows strawberries, and I have tried it over them too. Its great!

    I have found it to be absolutely fantastic drizzled over fresh cut red ripe tomatoes… nothing but salt, pepper, and VSQP balsamic vinegar. You can add thin sliced sweet oinions if you like, to make an onion and tomato salad. Its nearly all you would need for a healthy lunch. I love this stuff.

Leave a Reply



Chef Pirozzi's home cooking
OCRegister
Once seasoned with sea salt and oregano, they are topped with thinly sliced fresh basil, balsamic vinegar, baby arugula and oh-so creamy burrata cheese. ...




Cooking 101 with Chef Jason Stacy
ABS CBN News
The recipe required fresh (or frozen) sashimi tuna loin, Thai red curry paste, enoki mushrooms, long bean sprouts, red bell pepper, cucumbers, vinegar, ...




Prince Albert Daily Herald

New cookbook by AP Food Editor JM Hirsch: More flavour, less labour
The Canadian Press
... angel food cake and cheesecake) simmer equal parts chopped fresh strawberries and balsamic vinegar until reduced and thick. For most cooking purposes, ...
Recipe: Sweet-and-Sour Chicken GrindersSeattle Times
READING NOOKNWAOnline (subscription)

all 30 news articles »



GROCH: Colorful cooking: tomato recipes
North County Times
Make a salad with halved cherry tomatoes, sliced string cheese and fresh basil, drizzled with olive oil and balsamic vinegar. The string cheese is a nice ...

and more »



Cooked or raw, tomatoes pack nutritional punch
Fairbanks Daily News-Miner
This Italian-style take on the refreshing soup is seasoned with fresh basil and oregano along with a liberal shot of balsamic vinegar. ...

and more »



Cooking with my BFF, Mama Sita
Manila Standard Today
When you make adobo all you need is “konting suka (vinegar), konting toyo (soy sauce), ilang bawang (garlic).” This is where trouble begins. ...

and more »



Use multigrain pasta for healthy mac salad
Palm Beach Post
Keeping it simple with a splash of red wine vinegar, crunchy bits of celery and red onion, we invite you to add a few baubles of your own: silky cubes of ...

and more »

Google News



Los Angeles Times

Recipe: Chicken thighs with honey, olives and oregano
Los Angeles Times
Make a marinade by combining the red wine vinegar, olive oil, capers, garlic, oregano and olives. Taste, and season if desired with salt and pepper. ...




First Thanksgiving cooking contest on Saturday
St. Augustine Record
Spanish: Wine, vinegar, water, olive oil, salt, flour, pork fat, goat, lard, dried fish, dried meat, hard tack, lentils, onions, fava beans, garlic, olives, ...




New York Times

The Cheat: A Hot Tomato
New York Times
“It is such an amazing time of year,” the chef and restaurateur Scott Conant wrote in an e-mail, responding to a question I sent him about cooking ...


Copyright © 2006 Cruets.com All rights reserved.
http://oilandvinegar.cruets.com/