200ml of the gourmet Malpighi Saporoso Red Top - Mellow yet complex flavourMalpighi are specialist balsamic producers from ModenaIdeal on salads, for dipping, share this wonderful ingredient with friends at your dinner party. Warm bread, olive oil and a dash of this balsamic makes a great conversation piece and dinner starter.Aged at least six years and ingredient is: Grape MustNo added caramels, preservatives or wine vinegar
A complex sweet flavour and an intense dark colour. A precious condiment for finishing off your finest dishes. Use as a dip with fresh warm bread. Use as a dip for tempura. Use as a beef marinade. Add to bolognaise sauce. Add to beef casseroles. Add to game and venison stews. Add to a tomato base sauce for pizza or pasta. Use as a dressing. Use to make home made ketchup. Use in lamb pies. Drizzle over oysters or over cheese on toast or add to a mozzarella salad. Reduce and use as a glaze to dot around the dish with a bed of prawns or sirloin steak and salad. Produced by the Malpighi family in Modena, which still make this product in the traditional way. Add a few drops to grilled vegetables (peppers, onions, carrots, parsnips, potatoes) or a few drops around a plate with grilled sirloin beef, duck or moist chicken 100ml Prodotto da: Famiglia Malpighi (Modena) Italia Estate: Malpighias Family Grapes: 50% Lambrusco Grasparosa, 50% Trebbiano Harvest: September/October Crushing: Slow and soft Cooking: direct fire with top-open vase Colour: dark Taste: Sweet Density: slightly syrupy Acidity: 5 to 6 % Alcohol percentage: nil Aged: 6 years in oak barrels and 6 months in stainless steel barrels. Includes cork pourer How is balsamic made The ripe juicy, matured grapes are cooked into a must in order to prepare them for the balsamic fermentation process in barrels. The grape must is placed in the first larger barrels and then it is moved in what is called the battery, a series of barrels of precious woods such as chestnut, oak, mulberry, locust, cherry. Their capacity decreasing (from 75 liters to 10 liters) each of which is capable of giving unique balsamic aromas, flavors and fragrances. The intensity and mellowness of the flavour is controlled by many natural factors in our farm. The temperatures in the loft where the barrels are kept affect the taste. In the summer the hotter weather causes more evaporation and a greater concentration of flavours.