Balsamic Condimento from Reggio Emilia. Condimento is made using the same method as Traditional Balsamic Vinegar but with less strict rules about maturation.
It has just one ingredient, grape must, which is cooked until its volume has halved, left to ferment for a few weeks, and then matured in a barrel. Some of our supplier’s oak barrels have been in use since the 18th century. The vinegar obtains flavours from the oak whilst concentrating as moisture escapes from the barrel.
After many years ageing, the Condimento has a syrupy consistency and low acidity. It pairs with various savoury and sweet dishes, such as green salads, mozzarella, risotto, parmesan, vanilla ice cream and fresh strawberries.
Balsamic Condimento from Reggio Emilia. Condimento is made using the same method as Traditional Balsamic Vinegar but with less strict rules about maturation.
It has just one ingredient, grape must, which is cooked until its volume has halved, left to ferment for a few weeks, and then matured in a barrel. Some of our supplier’s oak barrels have been in use since the 18th century. The vinegar obtains flavours from the oak whilst concentrating as moisture escapes from the barrel.
After many years ageing, the Condimento has a syrupy consistency and low acidity. It pairs with various savoury and sweet dishes, such as green salads, mozzarella, risotto, parmesan, vanilla ice cream and fresh strawberries.