Carefully produced by a small family firm in Modena, this exceptional vinegar is a blend of cooked Trebbiano grape must (unfermented grape juice) and red wine vinegar. Over time, the blend evaporates in a series of wooden casks and the natural fruit sugars in the must contribute to the viscosity and sweetness of this remarkable vinegar.

COOKING TIPS

• Make a classic salad dressing by simply adding to extra virgin olive oil. For a low-cal alternative, our balsamic vinegar works just as well on it's own.
• Add a few drops to olive oil in a small dish for dunking some delicious country bread.
• Our Balsamic is ideal for finishing meat dishes, adding to gravies when you want more depth or to tomato sauces when you want a richer flavour.
• A few drops add a sublime sensation to grilled or boiled vegetables.
• Try a tablespoonful over strawberries too – it sounds odd but it really works!

Deep, rich brown vinegar with a thick, treacly consistency, a delicious oak flavour, hints of caramelised sugar and good contrast to the sharp acidity Belazu Balsamic Vinegar voted 1st Choice in Good Housekeeping Institute Taste Test (August 2002, UK Edition)

You can not imagine how good and mellow this is until you try it neat over the simplest of salads Woman & Home magazine