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Anna Maria’s Special Selection
Balsamic Vinegar
Balsamic Vinegar
Il Buon Condimento Acetaia Dodi
Balsamic Vinegar Dressing
Il Buon Condimento is a unique, invaluable complement with an unforgettable flavor. This condiment embodies the simplicity of the past, combined with the refinement of a product of choice, which blends with different flavors.
Obtained from the careful marriage of cooked must and wine vinegar, left to age 5 years in barrels made of precious wood and lovingly cared for over the years according to the traditions of the Dodi family. more details ....
Balsamic Vinegar Dressing
Il Buon Condimento is a unique, invaluable complement with an unforgettable flavor. This condiment embodies the simplicity of the past, combined with the refinement of a product of choice, which blends with different flavors.
Obtained from the careful marriage of cooked must and wine vinegar, left to age 5 years in barrels made of precious wood and lovingly cared for over the years according to the traditions of the Dodi family. more details ....
Acetaia Dodi
Buon Condimento 250ml
Web price $21.50
Buon Condimento 250ml
Web price $21.50
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
Capriccio di Valeria Acetaia Dodi
Balsamic Vinegar Dressing
This balsamic vinegar dressing was born only a few years ago after a mild disagreement between the components of the Dodi family about one slightly unusual barrel.
After a test during a dinner with some friends who where real connoisseurs that little barrel became the first of a great product. It is aged for 7 years in fine wooden casks lovingly and skillfully tended by Dano Dodi, who today still jealously holds some of the original old casks that belonged to grandmother Carmelina. more details ....
Balsamic Vinegar Dressing
This balsamic vinegar dressing was born only a few years ago after a mild disagreement between the components of the Dodi family about one slightly unusual barrel.
After a test during a dinner with some friends who where real connoisseurs that little barrel became the first of a great product. It is aged for 7 years in fine wooden casks lovingly and skillfully tended by Dano Dodi, who today still jealously holds some of the original old casks that belonged to grandmother Carmelina. more details ....
Acetaia Dodi
Capriccio di Valeria 250ml
Web price $39.90
Capriccio di Valeria 250ml
Web price $39.90
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
MARGAI Aged Balsamic Vinegar
The most classic tradition of Reggio Emilia and Modena is a fresh delight every day on your table. An exquisite product aged many years in fine wooden casks that is easy to use and goes perfectly with meat and seafood. Excellent right out of the bottle as a dressing for salads, boiled meats and sauces, or as an unusual topping on fruits and desserts.
more details ....
The most classic tradition of Reggio Emilia and Modena is a fresh delight every day on your table. An exquisite product aged many years in fine wooden casks that is easy to use and goes perfectly with meat and seafood. Excellent right out of the bottle as a dressing for salads, boiled meats and sauces, or as an unusual topping on fruits and desserts.
more details ....
Margai Condimento 10 years
250ml bottle
Web price $39.50
250ml bottle
Web price $39.50
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
Margai Condimento 5 years
250ml bottle
Web price $19.50
250ml bottle
Web price $19.50
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
Riserva di Famiglia Acetaia Dodi
Balsamic Vinegar Dressing
This balsamic vinegar dressing more than any other represents the history of the Dodi family. It is made from the unique, secret recipe handed down by grandmother Carmelina and aged for 12 years in fine wooden casks lovingly and skillfully tended by Dano Dodi, who today still jealously holds some of the original old casks that belonged to grandmother Carmelina. more details ....
Balsamic Vinegar Dressing
This balsamic vinegar dressing more than any other represents the history of the Dodi family. It is made from the unique, secret recipe handed down by grandmother Carmelina and aged for 12 years in fine wooden casks lovingly and skillfully tended by Dano Dodi, who today still jealously holds some of the original old casks that belonged to grandmother Carmelina. more details ....
Acetaia Dodi
Riserva di Famiglia 100ml
Web price $35.90
Riserva di Famiglia 100ml
Web price $35.90
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
Acetaia Dodi
Riserva di Famiglia 250ml
Web price $54.80
Riserva di Famiglia 250ml
Web price $54.80
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
SILVER Seal Acetaia Dodi
Balsamic Vinegar Tradizionale
Balsamic Vinegar Tradizionale
The "Aceto Balsamico Tradizionale di Reggio Emilia" Silver Seal by Acetaia Dodi has a strong scent, a slightly sweet and rich, enveloping flavor. It is excellent in a mayonnaise or sauce for boiled meats and fish, in a risotto with vegetables or scampi, and it is warmly recommended for rich dishes such as beef fillet and goose. more details ....
Aged minimum 20 years - D.O.P. (Denomination of Protected Origin)
Acetaia Dodi Silver Seal Tradizionale 100ml
Web price $159.80
Web price $159.80
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
GOLD Seal Acetaia Dodi
Balsamic Vinegar Tradizionale
Balsamic Vinegar Tradizionale
The "Aceto Balsamico Tradizionale di Reggio Emilia" Gold Seal by Acetaia Dodi is quite extraordinary. It is distinguished by its rich scent and harmonious-sweet and prolonged taste. Recommended with seasoned, strongly flavored, tangy cheeses, with fruit salads based on berries, strawberries and cherries, pastries and gelato. more details ....
Aged minimum 25 years - D.O.P. (Denomination of Protected Origin)
Acetaia Dodi Gold Seal Tradizionale 100ml
Web price $209.80
Web price $209.80
ORDER NOW
3 bottles 10%OFF
6 bottles 15%OFF
6 bottles 15%OFF
What is Balsamic Vinegar
Balsamic Vinegar comes from the most simple sugar and vinegar fermentation of cooked must but the real secret lies in the ageing process which is carried out in sets of different wooden barrels over a long period of time.
The refining of the bouquet which grows ever more intense, delicate and pleasant to smell and to taste, is the most complex and delicate phase and this is when the experience of the master vinegar maker is essential.
While the acetification process of ordinary vinegar is based on wine, the production of the precious balsamic vinegar is based on cooked must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three.
The three production phases are: alcoholic fermentation, acetic oxidisation and ageing.
The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique.
Traditional Balsamic Vinegar can be used neat to dress salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastes. It marries perfectly with all red meats, with game or with white meats and there is just one handy hint: it should be added to cooked food only at the end of cooking, so as not to lose its aroma and volatile bouquet.
Source: Consortium of Producers of
Traditional Balsamic Vinegar from
Reggio Emilia
Balsamic Vinegar comes from the most simple sugar and vinegar fermentation of cooked must but the real secret lies in the ageing process which is carried out in sets of different wooden barrels over a long period of time.
The refining of the bouquet which grows ever more intense, delicate and pleasant to smell and to taste, is the most complex and delicate phase and this is when the experience of the master vinegar maker is essential.
While the acetification process of ordinary vinegar is based on wine, the production of the precious balsamic vinegar is based on cooked must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three.
The three production phases are: alcoholic fermentation, acetic oxidisation and ageing.
The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique.
Traditional Balsamic Vinegar can be used neat to dress salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastes. It marries perfectly with all red meats, with game or with white meats and there is just one handy hint: it should be added to cooked food only at the end of cooking, so as not to lose its aroma and volatile bouquet.
Source: Consortium of Producers of
Traditional Balsamic Vinegar from
Reggio Emilia
With Balsamic Vinegar use for:
balsamic dressing
balsamic sauce
balsamic vinagrette
vinegar and oil
vinegar balsamic
balsamic vinegar vinaigrette
with balsamic vinegar
balsamic vinegar recipes
balsamic dressing
balsamic sauce
balsamic vinagrette
vinegar and oil
vinegar balsamic
balsamic vinegar vinaigrette
with balsamic vinegar
balsamic vinegar recipes
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