Balsamic Vinegar of Modena PGI Oro Due Vittorie 250ml
Part of the Made in Italy Gourmet Food selection
|Price:||£9.70 (£38.80 / kg)|
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Slow ageing is a fundamental requirement for obtaining an excellent balsamic vinegar.
Due Vittorie Oro spends a good part of its life in durmast barrels that encourages the transfer of tannins and the absorption of the essences of the wood.
Before bottling, the balsamic vinegar undergoes rigorous laboratory testing to guarantee the high quality of the product and compliance with the regulations. The full-bodied sweetness of the Due Vittorie Oro blends harmoniously with the degree of acidity, while the thickness and the aroma crown and fulfil sensory perceptions, which are fully rewarding. The after-taste of black cherry, is a reminder of the many wonderful ways the condiment can be used to accompany dishes for all occasions.
Its density index is 1,33.
Persistent, intense and delicate, pleasant hints of acidity and wood
Sour, balanced, continued and pleasant
The black-cherry after-taste makes it suitable for any culinary match, from starters, to appetizers, from cheeses to desserts.
During the last seasons of Italian Masterchef, the most famous TV show, Balsamic Vinegar Due Vittorie has been the discreet protagonist of the challenges in which 18 amateurish chefs have been involved, giving rise to a competition to the last dish, until the proclamation of the best chef. Challenge after challenge the unmistakable bottle of Due Vittorie has become a fundamental element, always present upon the cooking counter both for original recipes or simple dishes always delicious!
Top customer reviews
I hadn't known any better until a friend of mine gave me a taste of their Balsamic that they'd bought back from Italy, and were treasuring every drop. I think I was honoured to be even offered a taste. I was so surprised by how different, and how good it was, I thought I'd look on Amazon for some, but I was quickly deflated by how expensive the posh ones are. But I figured I probably wouldn't be able to tell an entry level one from a posh one anyway, so it wouldn't matter if I started off at the shallow end.
But this isn't a 'shallow end' one at all. It's really good. Thick, sweetly acidic. Simply made from cooked grape must and wine vinegar. Nothing else. Then cask aged, like fine Cognac, for years. It's mind-blowing.
Proper Balsamic Vinegar has loads of uses - I've hardly started investigating. To be honest, it tastes so good I'm still at the stage of taking the cork out of the top of the bottle and sucking at it like a dummy.
I do hope this is just a phase.