Splash over a salad or vegetable, add flavour to meat and fish or use for marinades. Try it on ice cream and fresh fruit.
The story of the Acetaia Dodi family business starts in a little town in Reggio Emilia near Modena back in 1891 when Carmelina Ligabue was born. On the day of her birth, Carmelina's father Anselmo decided to make her some balsamic vinegar which would be ready to use when she became a young woman. His unique recipe was passed to Carmelina who started to grow the family business. Today several generations on, it is run by her grandson, Dano Dodi, who personally watches over the balsamic vinegar, decanting it, tasting it, correcting it and constantly tweaking procedures and flavours to reach perfection.
Wine vinegar, cooked grape must. Musts exclusively obtained from Italian grapes.
$ 16.00 adoptive parent price