Acetaia Giuseppe Giusti - Modena 1605 - Black Pearls of Balsamic Vinegar of Modena I.G.P.

Through the spherification process in sodium alginate, a technique used in molecular gastronomy, the Giusti Balsamic Vinegar of Modena 1 Medal for the black pearls, and the Giusti White Condiment for the white pearls, are entrapped in spheres the dimensions of caviar, giving a completely new consistency and adaptability to particularly creative applications.

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By buying this product, you will collect up to 12 quality points. Your order will total 12 quality points that can be converted into a voucher of 0,12 €.


12,00 €

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Information

Package 50 g
Certifications I.G.P.
Region Emilia Romagna
Nation Italy

Description

Gran Deposito Aceto Balsamico Giuseppe Giusti - Modena since 1605

The Oldest Vinegar Company in The World

The Giusti family has directly guided the company since 1605, with passion and a long term strategy, arriving today at the 17th generation. Claudio and Francesca, together with Luciano, continue the project started by their ancestors, uniting a respect for tradition with a flexible, modern and sustainable company management, centered on well being and valorization of the people, the territory and the community with which it engages.

Black Pearls of Balsamic Vinegar of Modena I.G.P.

Through the spherification process in sodium alginate, a technique used in molecular gastronomy, the Giusti Balsamic Vinegar of Modena 1 Medal for the black pearls, and the Giusti White Condiment for the white pearls, are entrapped in spheres the dimensions of caviar, giving a completely new consistency and adaptability to particularly creative applications.

Agreeable to the palate and with the peculiarity of remaining faultless even on warm dishes, the balsamic pearls are particularly fit for beef fillets, risottos, cheeses and tapas.

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Acetaia Giuseppe Giusti - Modena 1605 - Black Pearls of Balsamic Vinegar of Modena I.G.P.

Acetaia Giuseppe Giusti - Modena 1605 - Black Pearls of Balsamic Vinegar of Modena I.G.P.

Through the spherification process in sodium alginate, a technique used in molecular gastronomy, the Giusti Balsamic Vinegar of Modena 1 Medal for the black pearls, and the Giusti White Condiment for the white pearls, are entrapped in spheres the dimensions of caviar, giving a completely new consistency and adaptability to particularly creative applications.

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