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Tradizionale Affinato Balsamic Vinegar by Giuseppe Giusti
How long does it take to make perfect Traditional Balsamic Vinegar of Modena? Well these guys started in 1605...
Aged for decades, this traditional Modena balsamic matures according to an ancient system in which the liquid is transferred through a series of smaller barrels crafted of various kinds of wood.
This painstaking process allows the vinegar to absorb a wide variety of pleasing flavors and aromas, producing a complex and full-bodied syrup. Surprise the balsamic connoisseurs in your life with a gift of impeccable taste.
Method: Traditional Balsamic Vinegar of Modena is prepared from the gentle heating of local grapes. Then it is left to mature according to the ancient system.
The process proceeds for many years for the Affinato, and even longer for the Extravecchio. The liquid is strictly controlled by an independent commission of tasters before being offered to the market.
Characteristics: These extraordinarily complex products are a balance between rich and harmonious flavors and fragrances that have a smooth, syrupy consistency. The aging process determines an evermore dense and full bodied syrup, with an increasing sweetness. These characteristics are present in both qualities and still more enhanced in the Extravecchio, making it the absolute king of all balsamic vinegars.
Recommendations: Every balsamic vinegar recipe will be exalted by the use of these elixirs. A commandment of Giusti is to never warm the Traditional Balsamic Vinegars of Modena.
Their complex harmony of flavors and aromas must be preserved in its raw form. True connoisseurs of balsamic vinegar relish their complexity and lasting aftertaste by delighting in a drop on a piece of Parmesan cheese, a strawberry, or rich vanilla ice cream.
A tradition for the people of Modena is to indulge at the end of a meal with what is called the meditational use, sipping directly from a spoon as true elixir.
Both the Affinato and Extravecchio would make an exemplary gift idea that would be appreciated by all cooks as a luxurious addition to their kitchen.
100 ml, classic style with wooden box, cassetta legno, aged at least 12 years), Imported from Italy.
(Traditional Balsamic Vinegar of Modena)
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September 14, 2010
by Michael Blumberg (Plantation, FL)
I've been to Modena and seen the process for making this balsamic. You get what you pay for.One of my few indulgences for when I make my Sicilian Tuna Salad