Ponti Organic Balsamic Vinegar of Modena PGI

A few drops, and your salad changes character

An overly aggressive vinegar crushes the leaves. This organic balsamic is bittersweet and slightly syrupy, with a clear acidity that doesn't sting: a few drops are enough on a salad or a mozzarella.

What you will taste

• Texture: slightly syrupy, it coats the spoon.
• Aromas: cooked must, a slightly smoky note.
• Taste: bittersweet, a finish with clear acidity.

How to use it

• On a burrata or a mozzarella, with a drizzle of olive oil.
• To deglaze the pan after a veal escalope or a salmon fillet.
• On sliced strawberries, with a pinch of sugar.

Where it comes from

Ponti's story begins in 1787, when Giovanni Battista del Ponte started selling vinegar in Piedmont; the house has been in Ghemme since 1948. The PGI label “Aceto Balsamico di Modena” requires production in the provinces of Modena and Reggio Emilia, ageing in wooden barrels and an acidity of at least 6%. The organic label guarantees ingredients from organic farming.