Leonardi's Balsamic Condiment Mini Bottle

Leonardi's Balsamic Condiment Mini Bottle

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Leonardi's delicious balsamic condiment is ideal for dips, dressings, sauces and vinaigrettes. Presented in a delightful, heart-shaped mini bottle, this makes an ideal stocking filler for the foodie in your life, or why not make it part of a luxurious gift hamper? 

Net weight: 100g

Producer Profile

Established in 1871 Acetaia Leonardi is a family company which specialises in Balsamic Vinegar. The family’s farm is located in Magreta, a small village in the province of Modena. Leonardi are committed to honouring the time honoured traditions of making balsamic vinegar but are also forward thinking in the development of new products and flavours.

There are 3 categories of Balsamic Vinegar:

Traditional Balsamic Vinegar of Modena DOP (only one ingredient). Production of Traditional Balsamic is overseen by the Consortium of Traditional Balsamic. Vinegar of Modena DOP, is strictly controlled and must adhere to specific criteria. This product is bottled in Modena by the Consortium only, inside the  exclusive 100 ml bottle which is the same for all the producers. Bottles with a Bordeaux or white cap is for vinegar aged for a minimum of 12 years. Bottles with a gold cap is for vinegar aged for a minimum of 25 years.

Balsamic Vinegar of Modena IGP is a blend of cooked grape must (minimum 20%) and wine vinegar which is aged for a minimum of 60 days in aged wood barrels. As with traditional balsamic, the bottle cannot display the word ‘year’, a number or other adjective to denote the age of the product so each producer has their own system such as stars or medals to show the ageing of their vinegar. At Leonardi they use a medal system with each medal representing 2 years in the barrel.

Balsamic Condiment is made of cooked grapes and must only obtained from selected grapes of Modena's area. The use of numbers is allowed to denote the age.

Uses of Balsamic Vinegars:

  • Young Balsamic (1 year to 6 years): is liquid to use to prepare sauces, vinaigrettes, marinades, dips.
  • Middle aged Balsamic (6 years to 12 years): is pleasantly thick to be used on any food preparation. To pour as the last ingredient on savoury or sweet dishes - meat & seafood, pasta, risotto, ice- cream, desserts
  • Very aged Balsamic (12 years to 15 years): has high density and complex flavour bouquet. It is perfect as the last touch to sushi, caviar, aged cheese, strawberries, panna cotta and simply to sip as natural digestif off a spoon at the end of the meal
  • Balsamic Condiments: mixed salads, raw and cooked vegetables, sauces, fish and seafood, poultry, cheese, finger food, fresh or poached fruits.
  • Adding a few drops of balsamic vinegar to water gives immediate relief for a sore throat

More on this product...

£10.99

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