For those families, particularly mountain families, for whom grapes were difficult to cultivate and therefore costly, the apple was a valid alternative.
The fresh juice was cooked and reduced by slow evaporation and, in some of the hill towns in the Reggio Emilia and Modena areas; it was then fermented, acetified and successively aged, exactly like Balsamico Tradizionale. We have rediscovered this ancient product which, unlike Balsamico Tradizionale, does not undergo aging in wood so that the aromas of the cooked apple remain fresh and fragrant.
Serving Suggestions: Perfect with custard or vanilla ice cream, panna cotta, fresh cheese, pork ribs, white meats and fruit salads.
Organic concentrated and cooked apple juice, organic apple vinegar.
For any other questions please reach out to us at firstname.lastname@example.org, chat with us on our website, or call (866) 906-2832 during business hours (Mon-Fri 9am-5pm and Sat 10am-2pm).
It’s bright, yet still very savory. It made my salad have so much depth of flavor. I would give it five stars, but I didn’t faint upon tasting.