ACETO BALSAMICO WHITE, ORGANIC

Vinegars Aceto Balsamico

Free of any artificial preservatives Free of artificial flavors GMO free

Lactose Free

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Aceto balsamico white, organic Ingredients
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Aceto balsamico white, organic Recipes
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A more intensive balsamic vinegar that enhances starters, roasts, barbecued foods and fish

With its clear, harmonious fragrance and perfect acidity, the white balsamic vinegar represents an ideal balance between its sweet and sour notes.

The individual grape variety, natural fermentation, special technology and its traditional origin all make it so special.
(Acidity: 5%)

Ingredients

Organic white wine vinegar, organic grape must concentrate

Average nutrition values

100 g contain on average:

Energy926kJ /217kcal

Fat0g

Saturated fatty acids0g

Carbohydrate49,3g

Sugars49,3g

Protein0,6g

Salt0,01g

Storage

The vinegar should be stored in a place protected from light, sealed hermetically. Under these conditions it has a virtually indefinite shelf life.

The sediment at the bottom of the bottle is natural, not a sign of poor quality.

An unfiltered, undiluted fruit vinegar, so shake it before use!

Country of origin: Italy

Certificate

The products of PÖDÖR received organic certification according to the most stringent requirements. If you would like to know more, please click on the link below:

Certificate 2018

Uses for Aceto Balsamico

Balsamic vinegar has many various uses in the kitchen which is why one should select the right product for the intended use. Traditionally, balsamic vinegars differ according to their thickness and their intensity of flavor. Thin, thin balsamic vinegar is the best for daily use on salads, steamed or raw vegetables and for flavoring soups and sauces. The more intensive balsamic vinegar enhances starters, roasts, barbecued foods and fish.

Important tip: Listen to your taste buds; try out some new recipes and combinations to expand your culinary horizons.

It harmonizes perfectly with leafy salads, but also try it together with intensive oils such as walnut, hazelnut, grape seed or apricot seed oil combined to make dressings. Try our salad dressing recipe!

It goes well with steamed and raw vegetables, spices up soups and stews as well as enhancing dips and sauces (especially dark sauces, brown sauces).

Excellent with roasts and game dishes as well as for marinating meat together with herbs.