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Traditional Balsamic Vinegar (Aceto Balsamico Tradizionale)Deluxe Gift Set -- Free ShippingThis Traditional Balsamic Vinegar Deluxe Gift Set from the Acetaia San Giacomo in Reggio Emilia contains one 10ml bottle each, of Gold, Silver and Red Seal Traditional Balsamic in a beautiful presentation box.
Gold Seal is extraordinary and complex, rich in fragrance with harmony between sweet and acidic, densely structured, suave and persistent. This Gold Seal has a certification of at least 25 years.
Silver Seal is a more intense aroma, sweet, rich and full rather than acidic. This Silver Seal has a certification of at least 18 years.
Red Seal is slightly more sour with more pronounced volatile acidity. This Red Seal has a certification of least 12 years.
Our gift presentation also includes a color booklet printed by the official Consorzio which contains history, recipes, and many interesting facts. Here is an excerpt about "Three Real Characters": "Why and when should we use Lobster Red, Silver or Gold?
Considering that the balance of a dish is an art form, and as such should be left to your own judgement and gastronomic culture, the Lobster Red Seal is above all slightly more sour, with a more pronounced volatile acidity and less sweetness than the others.
Thanks to its soft and delicate fragrance and good level of acidity it is best used to enrich "carpaccio", crudities and salads; it can be used to flavour shellfish, lamb chops, chicken breasts or rare-cooked red meat, just before serving, and is perfect in gravies for game and poultry.
The Silver Seal has different characteristics, because of further refining. It is used more in its raw form, and less in cooking, due to its softer and sweeter nature.
This personality makes it more suitable for pasta and rice dishes, souffles, risottos, sauces and light cooking. It has a stronger fragrance, a little on the sweet side, and its acidity is richer and thicker.
It is perfect for use as a raw addition to mayonnaise, or in suaces for fish and boiled meat, in vegetable risottos or with scampi, in rich and noble pasta dishes, with fillet of beef, and duck livers. Its volatile acidity is masked by its fixed acidity, and a sweet and lasting whole taste sensation will make you appreciate its fragrance and after taste.
The Gold Seal is not used as a dressing, but almost exclusively at the end of a meal. It is an extraordinary and complex product, with rich and harmonious fragrances which tend more to the sweet than to the sour, with a noble, persuasive and persistent structure.
It is suitable for strong, well-flavoured and spicy cheeses, for fruit salads with fruits of the forest, strawberries or cherries, for custard cream and ice-cream, for panettone or strudel, but above all it is a real elixir to be sipped from a spoon or drunk from a small glass at the end of the meal."
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