Fontana Formiello Balsamic Vinegar Of Modena PGI 500ml

• Gluten-free
• Soy-free
• No onion, no garlic

A skillful blend of grape must and wine vinegar matured in wooden barrels, Fontana's balsamic vinegar of Modena PGI is unpasteurised, unfiltered and without any caramel colouring. Its smooth, naturally mellow profile blends beautifully with extra virgin olive oil in a salad dressing. Balsamic Vinegar of Modena has been produced in Modena and Reggio Emilia since the XII century.

INGREDIENTS: Concentrated grape must, wine vinegar [Density 1.18] [Acidity 6%].

ALLERGENS: Naturally occurring Sulphites

FREE FROM: Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Nuts

NUTRITION CLAIMS: Fat Free, No Added Sugars, Salt-Free, Gluten-free, Paleo, Ketogenic

HEALTH CLAIMS: Gut-friendly

CERTIFICATIONS: Protected Geographical Indication (PGI)

PREPARATION: Blend with extra virgin olive oil in a salad dressing or drizzle directly over grilled or braised vegan meats and vegetables.

COOKING TIPS:

• Add a splash of balsamic vinegar to soups and sauces at the very end of cooking to bring the flavours together.
• Use a little balsamic vinegar as part of the liquid in a braise to give the whole dish a deep, rich, slightly sweet flavour.
• Throw a cup of balsamic vinegar in a small saucepan with some sugar, add a stick of cinnamon and let it reduce until syrupy. Chill before drizzling over a scoop of vegan vanilla ice cream or strawberries.
• Use balsamic vinegar with sliced shallots and a dollop of mustard to marinate tofu and large portabella mushrooms.
• Stir a little into a roast vegetable pasta sauce or through a risotto.
• Drizzle over tomato salads.

STORAGE: Store closed in a cool dark place, away from heat source and direct sunlight. Any cloudiness or sediment does not affect the quality of the vinegar. This is a sign of our natural production method. 

*Contains naturally occurring sugars

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