For centuries, the vinegar known as "Balsamic" has been considered a pride possession of the Italian people, rarely leaving the homes where it was made. On rare occasions, it was given as a gift to special recipients including the Holy
Roman Emperor Henry III from Duke Boniface of Canossa as early as 1046. In ancient history Balsamic Vinegar was believed to have therapeutic properties. In the Middle Ages it was served as a cordial and used in cooking. Within the last decade Balsamic Vinegar has enjoyed a revival which now extends beyond the shores of Italy. This newly rediscovered product is intense in flavor and aroma.

Traditional Balsamic vinegar of Modena is absolutely unique in the world of vinegar based condiments. As opposed to ordinary vinegar, produced from an alcoholic liquid, balsamic vinegar is obtained directly from grape juice. Must from grapes typically grown in the zone of origin, is boiled in an open vat over a fire. Then it is placed in barrels made from quality wood where it is transformed into vinegar thanks to natural and highly complex fermentation and oxidation processes. In the peace and quiet of the vinegar loft, with a special technique evolved transfers and topping up and many years of refinement and aging, the vast gamut of products from micro biotic and enzymatic modifications achieve a stupendous balance in fragrance and flavor

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