Terre Exotique Balsamic Vinegar from Modena: Rich and Dark

This Balsamic vinegar bears no resemblance whatsoever to the versions found in supermarkets, often colored with caramel and without the incredible richness of the real thing. To obtain this vinegar, in Modena, the grape must of the Trebbiano grapes are cooked and then aged in oak casks, either a few months or up to several years. Origins: the liquor (for this is really what it is) that comes out of these casks are at the origin of the appellation of the vinegar, and the name is a protected AOC. Bottled in Italy. Use in cooking: this syrup is a luxury. You need only a few drops on Parma Ham, on a tomato and mozzarella salat, on vanilla ice cream or on fresh garden strawberries.