Balsamic Vinegar Toschi Red Organic 0.5l
Balsamic Vinegar Toschi Red Organic is produced from grapes grown organically. This product conforms to CEE 2092/91 Regulations and IFOAM restrictions certified by BIOAGRICERT, ensuring quality and complete control during the production process. Organic quality of Balsamic Vinegar of Modena Gino Toschi aged to a minimum 2 months in Slavonia oak casks. Chosen by lovers of strong tastes. The presence of a dense and sweet smelling must makes it more delicate and less sour. For fresh vegetables and salads. Use also in cooking for omelettes and steaks.
Prices including VAT
| Availability: | Product on stock [Where?] |
|---|---|
| Our Price: | 187 Kč |
| When buying full carton: | 177 Kč i.e. additional 5% off |
| Product code: | TOS070 |
|---|---|
| Category listing | |
| Volume (liters): | 0.5 |
| Alcohol by volume (%): | 0 |
| Region: | Modena |
| Country of origin: | Italy |
| Web: | www.toschi.it |
| Quantity in tray/case: | 12 | Purchasable by single unit [Why?] |
Balsamic vinegar
The original traditional product, made from a reduction of cooked grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia, since the Middle Ages. The name "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia" is protected by both the Denominazione di Origine Controllata and the European Union's Protected designation of origin. Traditional balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularising it in Britain and North America (where it was largely unknown until the 1980s)
Balsamic vinegar of Modena (Italian: aceto balsamico) a modern imitation of the traditional product, is today widely available and much better known. This is the kind commonly used for salad dressing together with oil.
Red line of Toschi balsamic vinegar
First level quality. It is aged for at least two months in oak barrels and is quite sharp. Ideal for those whose prefer a strong flavour. We recommend it for crudités, for a dip for raw vegetables and salar. For cooking, it can be boiled down in order to make it more concentrated, so it becomes more dense losing sharpness.
