Ponti Balsamic Vinegar of Modena 250ml

Ponti Balsamic Vinegars come from a delicious blend of selected concentrated and cooked grape musts from seven grape varieties and precious Ponti wine vinegar. Maturated for a certified period in wooden casks.

Taste profile: Intense, fresh, pleasantly acetic scent, with hints of cooked grape musts and apricot. It has a full very persistent flavour, with a great personality.

Ideal as a salad seasoning, vinaigrette and marinade ingredient. Try it on fruit salads.

Ponti Balsamic Vinegars are classified according to characteristics that meet quality parameters higher than the minimum ones imposed by the Disciplinary of the Consortium for the Protection of Aceto Balsamico di Modena P.G.I.

Vinegar Since 9 Generations.

SINCE 1867. Matured in oak casks. No. 1 IN ITALY.

This balsamic vinegar of Modena is made in the town of Vignola at the base of the Modena hills. The quality begins with the careful selection of wines, which we transform into wine vinegar and the blend with concentrated and cooked must be obtained from selected grapes. After blending we leave the vinegar to mature in oak casks. The result is a classic fruity balsamic vinegar of Modena which is perfect for everyday use on boiled vegetables, fresh salads, meat and also on vanilla ice cream and strawberries.

Risotto alla parmigiana with Ponti Aceto Balsamico di Modena P.G.I. Ingredients (serves 4) 320gr Carnaroli rice, 1,4lt meat stock, 50gr butter, 80gr grated Parmigiano cheese, 20gr shallot, 30gr White Wine, 35gr Ponti Aceto Balsamico di Modena P.G.I., Fresh Sage to garnish (optional). Method: In a saucepan, sauté the chopped shallot with a dash of butter on low heat. Add Carnaroli rice and toast it for four minutes without burning the shallot. Pour the white wine at room temperature and stir. When the wine is fully evaporated, add some boiling meat stock to cover the rice, season with salt and continue to cook. Add stock one ladle at a time and stir frequently as you get close to the end of the cooking time, reduce the amount of stock. Once the rice is cooked, remove the saucepan from the heat, cover and let cool for a minute, then add the butter and stir until completely melted. Add Parmigiano cheese and stir well for a rich and creamy texture, if necessary, add a little bit of stock to emulsify. Serve the risotto in a hot plate, finish with Ponti Aceto Balsamico di Modena P.G.I. and some small sage leaves. Fry the fresh sage to add a crunchy texture to your dish.

Glass Bottle. Pack - Glass. Additional Information: Acidity 6%. Ponti's Classification Maturation, Grape Must, Density STP 005/239 Certified. Product certified by SGS: IT/CT/20190034 - STP 005/239. Certified by control body authorized by Ministero delle politiche agricole alimentari e forestall.

Ingredients: Wine Vinegar, Concentrated Grape Must, Cooked Grape Must, Colour: Caramel E 150d, Contains Sulphites. Allergen Information: Contains Sulphur Dioxide/Sulphites.

Ponti, a family owned company now at its ninth generation, founded in 1787 in Sizzano, Italy, is now a world leader in the production of superb balsamic vinegars, pickles, condiments and ready-made sauces. Ponti is a member of Ciao Gusto - a unique family of leading Italian food and drink companies. Bringing you the finest authentic flavours from the brands Italians truly love.

Manufacturer: Ponti S.p.A., Via E. Ferrari, 7, 28074 Ghemme (NO), Italy.