Bonini 50 years old private riserva condimento balsamico extra-old of Modena 100% grape must, vinegar free, unique flavor, small-batch, solera method aging, 100 ml / 3.38 oz
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? ONLY ONE INGREDIENT: Grape Must. In our dark and silent aging room, durmast oak, acacia, cherry ash, and chestnut barrels imbue our balsamic with their precious aroma with a slow passing of time.?RISERVA 50 YEARS: the Balsamico Bonini of Modena comes from a battery of barrels started far back in 1969. The grape must after so many years have conserved an acidity just slightly perceptible. Made in Italy? NATURAL PROCESS: Bonini Balsamico is the result of the slow acetification of the must (and only must!) of local grapes. During this process the must is transformed thanks to the tireless efforts of acetic acid bacteria, fermenting, maturing and aging until it finally qualifies for “Traditional Balsamic Vinegar”. It should not be confused with the more common balsamic vinegar of Modena IGP which is a wine vinegar base with the addition of grape must and sometimes caramel.? CHOICE OF STARRED CHEFS: In 2014 the world’s 50 best restaurants academy and its sponsor S.Pellegrino selected Bonini for their events in Milan and London to showcase the best italian products to international industry experts,chefs,and food writers. Balsamico Bonini is chosen in several starred chefs kitchen such as Fabio Ciervo (La Terrazza dell’Eden, Rome), Suzette Gresham (Acquerello, San Francisco), Ettore Bocchia (Villa Serbelloni, Bellagio), Heinz Beck (Apsleys, London), and many more? ABSOLUTE PERFECTION: Impress your friends and enhance your own senses. Balsamico Bonini Condiment are produce with the same 100% grape must and the same method as the PDO (Protected Designation of Origin) balsamic. Mature in barrels 50 years old this precious condiment is absolute “out of this world” on vanilla ice cream, strawberries, raspberries, or even a “straight” spoonful after your meal as a digestive.
상품설명
Bonini Modena produces a Traditional Balsamic Vinegar of Modena and Condiment. This may seem simple, but these few words can not fully convey the balsamic experience. So much more is held within those letters: a wealth of wisdom, ancient crafts, unique flavors. Traditional Balsamic Vinegar is a typical product from the province of Modena. Its origins date back a thousand year and connoisseurs have always appreciated the unique flavor it adds to starters, main dishes, fresh fruit and ice cream. This nectar has its root in Roman times: the latin poet Virgil describes the tradition of cooking grape must in the Georgics. By the middle ages it was already considered a luxury, and in the Renaissance Period the powerful Este family who held court in the Duchy of Modena lavished their "aceto del duca" on rulers all across Europe. The term “Balsamic” was introduced in the 18th century, when it was thought to have special healing properties and was used as a remedy for skin condition and migraines. Notable historical figures favoured is soothing quality: Lucrezia Brogia for labour pains, and the composer Gioacchino Rossini for scurvy. In recent times, our grandmothers relished it as a simple after meal treat. Year by year, through Modena sweltering summers and the cold winters, our balsamic ripens following the tradition we inherited centuries ago, developing the flavour and bouquet that makes it unparalleled worldwide.
? ONLY ONE INGREDIENT: Grape Must. In our dark and silent aging room, durmast oak, acacia, cherry ash, and chestnut barrels imbue our balsamic with their precious aroma with a slow passing of time.?RISERVA 50 YEARS: the Balsamico Bonini of Modena comes from a battery of barrels started far back in 1969. The grape must after so many years have conserved an acidity just slightly perceptible. Made in Italy? NATURAL PROCESS: Bonini Balsamico is the result of the slow acetification of the must (and only must!) of local grapes. During this process the must is transformed thanks to the tireless efforts of acetic acid bacteria, fermenting, maturing and aging until it finally qualifies for “Traditional Balsamic Vinegar”. It should not be confused with the more common balsamic vinegar of Modena IGP which is a wine vinegar base with the addition of grape must and sometimes caramel.? CHOICE OF STARRED CHEFS: In 2014 the world’s 50 best restaurants academy and its sponsor S.Pellegrino selected Bonini for their events in Milan and London to showcase the best italian products to international industry experts,chefs,and food writers. Balsamico Bonini is chosen in several starred chefs kitchen such as Fabio Ciervo (La Terrazza dell’Eden, Rome), Suzette Gresham (Acquerello, San Francisco), Ettore Bocchia (Villa Serbelloni, Bellagio), Heinz Beck (Apsleys, London), and many more? ABSOLUTE PERFECTION: Impress your friends and enhance your own senses. Balsamico Bonini Condiment are produce with the same 100% grape must and the same method as the PDO (Protected Designation of Origin) balsamic. Mature in barrels 50 years old this precious condiment is absolute “out of this world” on vanilla ice cream, strawberries, raspberries, or even a “straight” spoonful after your meal as a digestive.
상품설명
Bonini Modena produces a Traditional Balsamic Vinegar of Modena and Condiment. This may seem simple, but these few words can not fully convey the balsamic experience. So much more is held within those letters: a wealth of wisdom, ancient crafts, unique flavors. Traditional Balsamic Vinegar is a typical product from the province of Modena. Its origins date back a thousand year and connoisseurs have always appreciated the unique flavor it adds to starters, main dishes, fresh fruit and ice cream. This nectar has its root in Roman times: the latin poet Virgil describes the tradition of cooking grape must in the Georgics. By the middle ages it was already considered a luxury, and in the Renaissance Period the powerful Este family who held court in the Duchy of Modena lavished their "aceto del duca" on rulers all across Europe. The term “Balsamic” was introduced in the 18th century, when it was thought to have special healing properties and was used as a remedy for skin condition and migraines. Notable historical figures favoured is soothing quality: Lucrezia Brogia for labour pains, and the composer Gioacchino Rossini for scurvy. In recent times, our grandmothers relished it as a simple after meal treat. Year by year, through Modena sweltering summers and the cold winters, our balsamic ripens following the tradition we inherited centuries ago, developing the flavour and bouquet that makes it unparalleled worldwide.
2021-06-26 20:44:24