Additional information
Packsize | 6/250 ML |
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Rich & thick…an extraordinarily dense balsamic vinegar with predominant sweet notes, maintaining the famous bouquet of aromas. Riccardo balsamic vinegar is a 2008 Sofi Gold Medal Winner, a vinegar of exceptional quality made according to the original recipe of Riccardo Giusti.
Distinguished by its roundness & sweetness, Riccardo balsamic can be added directly to most foods as a thick sauce…ideal for barbecued meats, & cooked meats including poultry, seafood, & game. Drizzle over cheeses, fresh fruit, pancakes, or crepes.
Il Pregiato (the precious one) is the Leonardi’s family selection from a batteria with minimum 10 travasi (topping up).
Villa Manodori is a collection in which Chef Massimo Bottura has applied his creative skills to the production of extra virgin olive oil, Essenziale, a collection of oils made from 100% natural plant oils combined with extra virgin olive oil, and an assortment of authentically-crafted balsamic vinegars. Made in the artisanal style and produced in limited quantities, these versatile condiments are enjoyed throughout the world. This artisan balsamic vinegar is made in limited quantity from locally grown trebbiano grapes that are reduced to must before being aged in a series of oak, chestnut and juniper barrels for 10 to 15 years.
Acetaia Leonardi’s Saba is unique. The family’s Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash), is cooked (cotto) in an open copper vat at 175-200°F for a day or two, reducing it to about a third the volume. The concentrated mosto cotto is then cooled and placed in large oak casks which were previously inoculated with a mother of vinegar, a batch of vinegar alive with a culture of aceto-bacteria. The Saba will stay in the casks for almost 4 years, giving a deep complexity to the Saba, without converting it to vinegar.
San Giuliano balsamic vinegar of Modena is obtained by the fermentation and maturation of pure grape must and wine vinegar in wooden casks. It has a fragrant bouquet and a balanced sweet and sour taste. These exquisite characteristics make it an ideal condiment, equally good for the simplest and most sophisticated dishes. It is excellent on boiled foods, as well as oven-prepared meats and fish, and also adds a delicate taste to vegetables and salads.
Documents dating back to the 16th century show that by this time, balsamic vinegar was a prized ingredient reserved for the court of the Duke of Este (Italy) and the chosen few, to whom he would give it as presents and menus from this period show that it was always present at meals. Indeed, its popularity was such that the whole of the west tower of the Ducal Palace in Modena was dedicated exclusively to its production.