Balsamic vinegar has a unique flavour. It is interesting it is not possible to estimate "its dosage".
The traditional balsamic vinegar derives from the particular technique of pouring. After a long period of maturation the wide range of products, characterized by enzymes and microbiological processes, it achieves a tasty balance between aroma and sapidity.
Azienda Agricola Marisa Barbieri
The vinegar Marisa Barbieri Giuliani, as tradition, family origins. This "balsamic" with its extraordinary bouquet reminiscent of Modena always, traditional and wise, generous and friendly. Marisa Barbieri Giuliani is one of the masters of taste of the Consortium of Traditional Balsamic Vinegar of Modena which have meant that the company received several awards and certificates of competence.
Tips of Use
Oltre a gustarne il sapore sulla punta di un cucchiaio, l'aceto balsamico si gusta in gocce sul Parmigiano Reggiano. Usato come condimento di insalata o sui cibi a cottura poco prima di toglierli dal fuoco affinchè ci sia il tempo sufficiente per insaporire la vivanda.