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Massimo Bottura, chef at Osteria Francescana in Modena, Italy, makes this artisanal vinegar in limited quantities, aging it in a series of oak, chestnut and juniper barrels so that the grape and wood flavors intermingle for classic balsamico richness.
Young, acidic and vibrant. Pour over salads, use as a marinade or for de-glazing.
Gianluigi Peduzzi has carefully selected many products from around Italy to augment the Rustichella d'Abruzzo pantry. Among these, three unique Balsamic Vinegars from Modena IGP (Identificazione Geografica Protetta)
Simmered in copper kettles over an open flame, Saba is the sweet reduction of grape must. It's the same must used for balsamic vinegar, cooked down to about one-third its original volume and never acetified. Saba is aged for 4 years. With a fruity character, this sweet and syrupy liquid has hints of ripe grapes, sweet plums, and raisins. Drizzle over game, roasted or fresh fruit or panna cotta.
Young and bright, lean and straight-forward, this balsamico is for adding that extra spark to salads which may include walnuts, pecans or almonds so that the oaky scents of the vinegar can complement the toasty nut flavors. Ideal to enliven grilled mushrooms served with meats, or to splash on top of a simple sauteed breast during the last minute of cooking.