WHITE BALSAMIC CONDIMENT 250ml
Piazza Grande - Condimento Bianco No. 4
White Balsamic Vinegar
The main difference between balsamic vinegar and balsamic dressing lies in their acidity. Balsamic vinegar must have an acidity level of 6%. To produce traditional balsamic vinegar, grape must is cooked slowly until it becomes syrupy and caramelised. This mixture is then aged in a series of barrels for several years, which enhances the vinegar's flavour, colour, and character.
White balsamic vinegar, on the other hand, is made by pressure-cooking the must to prevent browning, followed by a shorter ageing period. The result is a milder, less acidic vinegar. Additionally, the lighter colour of white balsamic vinegar can be advantageous, as it won't darken sauces and vinaigrettes.
The White Piazza Grande Condiment, aged in oak barrels, boasts a straw-yellow colour and a fruity, bittersweet flavour with a distinctive yet pleasant acidity. Condiment No. 4, aged for a minimum of four years in barrels, features an acidity of 4%.
Usage: Our favourite for making a dressing when you want to add a subtle touch without overpowering the main flavours of your dish. It also works well in other ways you would use balsamic vinegar: as a dip, with cheeses, and with grilled meat and fish.
Origin: Modena, Italy
Net: 250ml
DELIVERY INFO
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Orders placed before 2 PM (Monday to Friday) are eligible for same-day dispatch, unless you choose a specific future delivery date during checkout.
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We do offer Saturday delivery, but please note that our couriers do not operate phone support at weekends, and our customer service is closed. For time-sensitive deliveries, we recommend choosing a weekday to allow us to address any issues promptly.
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