Balsamic Vinegar Jelly 100g: price and online sale

Balsamic Vinegar Jelly 100g

€ 9,90 for vasetto da 100g

QTA Warn when available

Delivery in: 5 - 7 days,
Availability: oncoming
Allergens: Frutta a guscio, Sedano, Senape, Solfiti superiori a 10 mg/L

Balsamic Vinegar Jelly 100g

The Gelatin of Balsamic Vinegar by Corrado Benedetti is an excellent product. To produce the gelatin, the liquid component must first be heated, which in this case is the Traditional Balsamic Vinegar of Reggio Emilia, which releases the sugary part contained within.

The vinegar is the heart of the gelatin because it is the base that releases its aromas and persistent flavor. The balsamic vinegar, with its unmistakable sweet and sour taste, allows for the creation of an extremely versatile gelatin, perfect not only for pairing with aged cheeses but also with meats, vegetables, and even desserts.

The Balsamic Vinegar of Reggio Emilia

The Balsamic Vinegar of Reggio Emilia is a culinary masterpiece of Italian origin, a traditional condiment typical of Emilian cuisine. Known worldwide, it is said that the same Catherine the Great of Russia, after tasting it, requested a series of small bottles to take with her to the palace.

To produce the vinegar, grape musts are fermented and acetified, and they are left to age for at least 12 years in wooden barrels.

Balsamic Vinegar Jelly 100g: use in the kitchen

The Balsamic Vinegar Jelly by Corrado Benedetti, in its 100-gram format, is creamy and flavorful. At first taste, it is slightly sweet, then it releases the typical acidity of vinegar.

Excellent for pairing with the King of Cheeses, Grana Padano, but also served as an accompaniment to an Emilian appetizer, with local cured meats sliced and pieces of fried gnocco.

However, it is a very versatile jelly: also great for pairing with fresh cheeses, such as local ricotta, or as an alternative topping to dress salads, yogurt, ice cream, and fruit salads, enhancing their flavors.