Pasquale Bros. - Antico Borgo
Italy (Italy)
Breads, Vegetables
To obtain a sublime Balsamic Vinegar of Modena one needs above all the passion, dedication and respect for the Ancient Traditions that still surround the mystery of this" black gold ".
Modenese tradition has it that the production of Balsamic Vinegar occurs in small wooden barrels, each used for a specific production process: acidification, maturation and aging.
In the attic of this ancient house lay 1,500 barrels of wood: oak, chestnut, cherry, ash, mulberry, acacia, juniper, each of which produces aging aromas and flavours that make the Balsamic Vinegar unique and inimitable.
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Pasquale Bros. - Capirete
Spain (Spain)
Breads, Rich Fish, Vegetables, White Meat
Characterized by its intense amber colour with touches of mahogany. Its acetic aroma has hints of dried fruits and qualities derived from its ageing in wooden barrels. Its full-bodied flavour and well-balanced taste is strongly reminiscent of the wines from which it is created. Ideal for: cold sauces, meats, and fish.
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Pasquale Bros. - Beaufor
Champagne (France)
Breads, Vegetables, White Meat
Aged in oak barrels to develop a fully rounded flavour and bouquet. Product of France.
This is a simple red wine vinegar made in the Champagne region of France using a blend of French red wines, selected for their superior quality and colour. Bright acidity with a touch of red fruit on the nose.
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Pasquale Bros. - Antico Borgo
Germany (Germany)
Breads, Rich Fish, Vegetables
White Condiment is made accordingly to the same recipe for Balsamic Vinegar of Modena but using only white ingredients. This special condiment is perfect whenever a Balsamic touch is needed without discoloring the preparation.
Fruity and sweet, perfect over salad, fish and chicken.
1-2 weeks
Pasquale Bros. - Acetaia Paltrinieri
Italy (Italy)
Traditional Balsamic Vinegar of Modena, Italy–the world’s most delicious, luxurious, and rare vinegar.
Aceto Balsamico di Modena IGP
Aceto Balsamico di Modena IGP: a vinegar so precious it was, and still is, given as gifts to popes and kings and queens; so rare, it is drizzled, not poured; and so delicious, it is used to enhance everything from ice cream to fresh fruits to filet mignon.
This balsamic vinegar is born from the selection of the best quality local grapes, crushed and then cooked which is then mixed with aged wine vinegar. Its maturation in antique barrels and the addition of very old balsamic vinegar complete the recipe, giving fruity notes and spices of oak to a fresh, sweet and lightly acidic balsamic.
Ageing: Done in large French oak barrels from the 1900s, with the addition of already aged balsamic vinegar drawn from centuries old barrels.
Chef ’s suggestions
Chef ’s suggestions
Mixed salads and fresh vegetables, omelettes, white meats and fried delicacies, medium maturation cheeses. Indicated as an optimal addition to sauces.
