Giusti - Balsamic Vinegar of Modena IGP - 3 Gold Medals Cubic- 250 ml

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Since 1605, the Giusti family has been producing Italy’s oldest balsamic vinegar, following a family recipe that’s remained the same since the start. With a focus on respect for tradition and a sustainable approach to production, the Giusti family has created some of the best-loved balsamics, not only in Italy, but across the world. Then there are the numerous collaborations with local artisans, such as a master chocolatier for chocolates with balsamic vinegar ganache, for example. Even the panettone boasts of this excellence. "It starts with balsamic vinegar cream in the dough, with attention given to the leavening, with raisins left to macerate in the same balsamic vinegar. We are talking about high-intensity aged products with a strong sweet component, of course," says the vinegar maker. Giuseppe Giusti’s 3 gold medal balsamic vinegar is a sweeter balsamic than others you might have tried, aged for a minimum of 12 years. Producing balsamic vinegar today seems anachronistic compared to today's fast-paced times. Claudio Giusti specifies that innovation is necessary to respect company times. As a result, complementary products are born, such as balsamic vinegar-based condiments in combos with different flavors from cherry to raspberry, for example. Or balsamic vinegar pearls, based on the concept of molecular cuisine.

The Giusti Museum, 10 rooms dedicated to the discovery of the ancient history of balsamic vinegar, the secrets of its production and the heritage of the Giusti family. Not only balsamic vinegar Based in the Modena countryside, Giusti still to this day age their balsamic vinegars in original casks, adding historic flavour characteristics to every bottle. Claudio and Francesca Giusti, together with Luciano, continue the project started by their ancestors, uniting a respect for tradition with flexible, modern, and sustainable company management, centered on well-being and valorization of the people, the territory, and the community with which it engages. Apicius himself, a chef in ancient Rome, mentioned the saba, a Modenese term still used to define cooked must. He suggested to add saba as a syrup to sweet-and-sour preparations. Although it cannot be stated certainly, it is likely that the Roman saba experienced the first transformation into Balsamic Vinegar, fermenting inside the jars where it was stored. Just in time for Easter comes the brand new Colomba Giusti with Balsamic Vinegar of Modena PGI. The recipe contains Aceto Balsamico Giusti 3 Medaglie d'Oro (Giusti Golden Medals Balsamic Vinegar) to enrich the dough and macerate the raisins, which are thus more fragrant and aromatic. It's also added to the cream for a sweet and sour filling. The cake's soft and airy dough emphasizes the aromatic complexity of balsamic vinegar, which is combined with surprising harmony to the intense notes of dark chocolate in the coating.If the ancient Romans accidentally discovered the Balsamico by neglecting cooked must, it was the Estense Dukes who made it famous, raising its value and refining its production method.

Among the earliest literary records, we find poet Virgil’s words, revealing how it was a widespread custom in ancient Roman times to cook the must of grapes. It was such a common activity in the area of Modena that people coined a specific Latin verb: defrutare.