Thick Syrupy Reduction
Drizzle on everything!
World's first Balsamic Vinegar producer!
|Brand :||Giuseppe Giusti|
|Dimension :||9 X 8 X 3 inches|
Item Package Quantity:4
This fine condiment is a thick syrupy glaze made by slowly cooking down selected Modenese balsamic vinegars, like many chefs do. It is an unparalleled topping for grilled meat and fish dishes, fresh and grilled vegetables, Risottos, and even fruit and delicate desserts. Giuseppe Giusti presents a versatile Cream of Balsamic Vinegar, useful in the realization of elaborate recipes and novel and creative food preparation and presentation. Giusti's Cream of Balsamic Vinegar is distinguished by a velvet texture, both smooth and immediately satisfying to the palate, derived from a high concentration of balsamic vinegar, from where it was born. As a decoration to an individual desert or fresh fruit platter, drizzled over grilled or freshly steamed artichokes or simply added to a vegetable mousse or a spicy cheese, Giusti's Cream of Balsamic Vinegar gives a simple dish a distinctive added touch. Ingredients: Balsamic vinegar of Modena 95% (grape must, wine vinegar, caramel color), modified starch. In 1598 Cesare DEste, forced by the Emperor to abandon his beloved capital Ferrara, transferred his residence to Modena, rendering it the Este Ducal capital until 1859. In order to have a regular bureaucracy with the ability to impose taxes, the Este soon registered all the existing artisan and merchant guilds. It is the first official documentation of the Giusti familys commercial activity, already well established in production and retail of typical Modenese products: lambrusco, fine sausages and above all Balsamic Vinegar, already considered the specialty of the family business. From there begins the story of the oldest, most awarded and prestigious producer of Balsamic Vinegar of Modena. Since then Giustis has distinguished itself in the production of a high quality Balsamic Vinegar, obtaining throughout the centuries all sorts of recognitions and honors: authors of the first documented recipe for the production of Balsamic Vinegar dated 1863
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