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.
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