8.5 fluid Oz
The history of this noble seasoning goes back a few centuries and intertwined with the history of the Estense duchy, where it was born; due to its taste and precious nature it used to be presented as a prestigious gift to noblemen and ruling sovereigns of the time. The adjective "balsamic", appeared for the first time in 1730, the year the duke of Modena gave Lodovico Antonio Muratori (great historian and Vignolese letterate) a bottle of vinegar associating it with the term "balsamic", referring to its therapeutic properties which domestic pharmacy ascribed to the vinegar. De Cecco’s Modena balsamic vinegar is made of quality ingredients and a production process according to the best Modenese tradition: the Trebbiano Modenese, Trebbiano Profumato and Lambrusco are the prestigious vines chosen for this vinegar; vintage is postponed as much as possible to obtain a greater sugar gradient of the grapes; the very grapes are delicately pressed and their juice is boiled over a direct flame in open boilers to produce a concentrate juice; it is aged in oaken casks for over three years; concentrated grape must, vinegar aged for at least 10 years and wine vinegar are the ingredients to the Aceto Balsamico di Modena De Cecco; no additives or other ingredients, such as caramel. Balsamic vinegar can be used in both in cooking or poured raw over cold dishes. It gives that pleasant bitter-sweet to meats, vegetables, fruit salads, cheese and desserts. It is often used to prepare bitter-sweet sauces which can also match any kind of dish.