Aceto Balsamico di Modena I.G.P., Rustico

Aceto Balsamico di Modena IGP is a worldwide unique specialty that is produced exclusively in the Northern Italian provinces of Modena and Reggio Emilia. Made according to a traditional recipe from the juice of sun-ripened grapes. The maturation in different wood barrels gives the Aceto Balsamico di Modena its harmonious, mild, savory-vinegary flavor.

Ingredients
wine vinegar*, concentrated grape must*, cooked grape must*
* = ingredients from organic farming
** = from biodynamic agriculture

Characteristics
6% total acidity, matured in wood barrel

Usage
for salads and with cold or warm Mediterranean dishes

Additional information, nutritional values, vitamins & minerals, allergens

Additional information

Preparation
Aceto Balsamico di Modena IGP is produced exclusively in the Northern Italian provinces of Modena and Reggio Emilia. Made from the juice of domestic grapes that is stored for maturation in different wood barrels.

Produced in
Italy

Country of origin
italian agriculture

Origin of the main ingredients
Italy

Quality
EU Bio-Logo

Storage advice
Always close tightly for storing.

Legal name of the food product
Aceto Balsamico di Modena IGP

Nutritional values

referred to 100g

Calorific value		359 kJ / 84 kcal
Fat		0,00 g
of which saturates		0,00 g
Carbohydrates		15,70 g
Sugar		14,90 g
Dietary fiber		0,5 g
Protein		0,60 g
Salt		0,050 g

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		not contained
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		not contained
Celery and products thereof		not contained
Mustard and products thereof		not contained
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		no
Molluscs and products thereof		not contained

Mit großer Sorgfalt pflegen wir unsere Online-Produktdatenbank. Dennoch können wir vereinzelte Fehler nicht ausschließen. Daher bitten wir Sie, diese Angaben immer mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen Unstimmigkeiten auffallen, sind wir dankbar für einen Hinweis an kundenservice@rapunzel.de.

Recipies with Aceto Balsamico di Modena I.G.P., Rustico

FAQ

FAQ about Aceto Balsamico di Modena I.G.P., Rustico

Do Rapunzel vinegars contain sugar couleur?

No. Rapunzel vinegars are sugar-free. Neither caramel sugar nor sugar couleur are added.

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Are Rapunzel vinegars vegan?

Yes, all Rapunzel vinegars are vegan. They are produced without animal additives and the filtration is done with paper filters.

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Are Rapunzel Balsamic Vinegars sulphurised?

Rapunzel Balsamic Vinegars are not sulphurised. The grapes are not treated with sulphur dioxide. A very small amount of naturally occurring sulphites may sometimes be present because yeasts produce them during the fermentation process. However, the content is always below 10 ppm.

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Why do vinegars have no best before date?

For products with a shelf life of more than 3 years, such as vinegar, sugar or cocoa powder, there is no requirement for a best-before date. These products do not spoil before consumption under normal circumstances.

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How do the grades of balsamic vinegars differ? What do the wine leaves mean?

4 quality grades have been defined for Balsamic Vinegar from Modena. The labelling is done with 1 to 5 vine leaves. Rapunzel has listed a balsamic with 2 leaves (Rustico), one with 3 leaves (Speciale) and one with 5 leaves (Premium). Meaning of the leaves: Two leaves: fine, ideal for refinement, especially recommended for marinades, vegetable dishes, salads and for grilling. Three leaves: harmonious and spicy, especially recommended for roasted meat and fish, warm sauces, also for salads Five leaves: very fine, made from the best grapes, especially recommended for exclusive recipes, drizzled on parmesan, fresh fruit, ice cream

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Do streaks in the vinegar reduce the quality?

Vinegar is a natural, living food that contains carbohydrates, sugars and enzymes. Under the influence of light, temperature and air, the formation of vinegar mother (accumulation of acetic acid bacteria in the form of streaks) may occur in individual cases for the following reasons: Rapunzel wine vinegar is not pasteurised No sulphites are used, i.e., the vinegar is not sulphurised We do not use any preservatives or antioxidants This preserves valuable ingredients such as vinegar bacteria, amino acids, enzymes and B vitamins and flavours. The formation of vinegar mother has no negative influence on the quality. Quite the contrary: This is a clear indication that you have bought a genuine natural product and not a pasteurised product! Rapunzel deliberately does not pasteurise the vinegar in order to preserve and maintain the natural ingredients. We recommend separating the vinegar mother for purely aesthetic reasons and using the rest of the vinegar.

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Recipes with Aceto Balsamico di Modena I.G.P., Rustico

Roasted buckwheat salad with apple and tomato

Roasted Brussel Sprouts with Quinoa and Cranberries

The top salad dressings

Grilled vegetable and beans antipasti

Fried potatoe patty on fresh summer salad with cream cheese dip

Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction