EMMA & LEONARDO Balsamic Condiment of Modena
Ingridients: 100 % cooked grape must
The Balsamic Condiment of Modena is obtained from the cooked must of Trebbiano and Lambrusco grapes, matured by slow acidification resulting from natural fermentation, aged in barrels of different woods for about 5/6 years, without the addition of aromatic substances and / or chemicals.
It offers generously in salads, cooked vegetables, sauces, fresh pasta stuffed fish, meat and poultry, game. On cooked foods, it should be added at the end of cooking to preserve intact its unmistakable aroma.
Produced in Modena - Italy.
ITALIAN DAYS FOOD EXPERIENCE - DAY TOUR - TOUR N°1 IN BOLOGNA
The day begins with a morning excursion to a cheese factory where you will experience the entire production process of Parmigiano Reggiano D.O.P. - the KING of Cheese. You will have the rare opportunity to view each step of the process, including the heating of the fresh milk and the separation of the curds and whey, the crafting of the curds by the casaro – the master cheese maker, the formation of a single cheese mass, and the birth of “twins”. Your discovery of the ageing process will take you on an exploration of the impressive “cheese library”, which houses more that 6 million euros worth of Parmigiano Reggiano. At the end of the visit, you will be treated to a full tasting of Parmigiano Reggiano aged 13 and 25 months, as well as other delectable breakfast treats.