Your Basket is Empty
Our 12 year old "L'Affinato" balsamic vinegar has been made by the Tagliavini family at their Acetaia at Ponterotto, Soliera, just North of Modena which my Wife and I visited at the end of March 2005. The skills used in creating such fine products have been harnessed by their family over hundreds of years. We feel the true test for any Balsamic Vinegar, however, is in the tasting.
How is it best used?
This Traditional Balsamic Vinegar, as opposed to Balsamic Vinegar which has been mass produced, has a dark brown colour full of warm light, is a dense fluid with syrup like consistency, although not as dense as our 25 year Tagliavini Aceto Balsamico di Modena. Its fragrance is distinct, complex, sharp and unmistakably but pleasantly acid. Its traditional flavour is inimitably sweet and sour in perfect proportions. To the taste buds it will offer a full and rich flavour, with a variety of ever evolving bursts as the mood or carrier changes. It can be used in a multitude of ways, on undercut beef, on Parmesan Cheese or over strawberries or ice cream. Its taste will never disappoint and will even remain in good useable condition for many years to come.