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Ponti glaze is the result of innovation and over 230 years of vinegars making experience.
The original and authentic Italian ketchup with no added sugar, ideal for a starred final touch.
Features: No1 in Italia, Gluten Free.
| Typical Values per 100 g of product |
|---|
| Energy 819 kJ / 195 kcal |
| Fat 0 g |
| of which saturates 0 g |
| Carbohydrate 44 g |
| of which sugars 41 g |
| Fibre 1,1 g |
| Protein 0,9 g |
| Salt 0,14 g |
Preparation and Usage: 62-degree cooked egg on Robiola cheese cream with Ponti Aceto Balsamico di Modena P.G.I. Glaze. Ingredients (serves 4): 4 eggs, 300 gr Robiola cheese, 150 gr cooking cream, 40 gr Ponti Aceto Balsamico di Modena P.G.I. Glaze. Method: Start by making the Robiola cheese cream: pour the cooking cream into a saucepan and heat it up. When hot, remove the pan from the heat and add Robiola cheese, salt and pepper, mixing them until smooth and creamy. To make the eggs, cook them in a steamer at 62°C (143,6 F) for one hour. After one hour, peel the eggs and arrange them on a plate on a bed of Robiola cream. Finish the dish adding a pinch of salt and a dash of Ponti Aceto Balsamico di Modena P.G.I. Glaze.
Package type: Plastic Bottle.
Storage: Best before: see bottle neck.
Ingredients: Cooked Grape Must, Aceto Balsamico Di Modena IGP 38% (Wine Vinegar, Concentrated Grape Must, Cooked Grape Must, Colour: Caramel E 150d), Wine Vinegar, Colour: Caramel E 150d, Modified Corn Starch, Thickener: Xanthan Gum, Contains Sulphites.
Allergen Information: Contains Sulphur Dioxide/Sulphites. Contains Sulphites.
Dietary Information: Gluten free; No Added Sugar.