Slightly syrupy, with a rich golden colour and a sweet, tangy taste reminiscent of candied lemon.
Enhances the taste of roast meats, fish, fruit salads, desserts, cocktails and light vinaigrettes.
Bunches of Italian grapes, such as the Trebbiano, Albana and Montuni varieties, are crushed; the juice (or must) is then separated from the pulp, skin and seeds to avoid oxidization and colouration. Next, it is cooked down; the resulting white must is finally blended with lemon and white wine.
When they founded their vinegar factory in Italy's Modena region, Cesare Mazzetti and Marco Bombarda were building upon expertise passed down by their family from generation to generation. Today, Marco's younger brother Luca Bombarda is at the helm of the company, whose cave counts no fewer than 5,600 barrels of balsamic vinegar of Modena with a controlled designation of origin.
Modena, Emilia-Romagna, Italy.
Concentrated grape must, white wine vinegar, lemon juice, natural lemon flavour.
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