Ponti Modena IGP Balsamic Glaze

A glossy dark drizzle to finish your plate

Liquid balsamic vinegar runs and pools at the bottom of the dish. This glaze stays where you put it: a drizzle over burrata, a few dots on strawberries, and the plate takes on a whole new look.

What you’ll taste

• Texture: thick and coating, it stays on the spoon without running.
• Aromas: concentrated grape and soft wood.
• Taste: bittersweet, with a touch of sweetness and a bold balsamic finish.

How to enjoy it

• Over burrata with a few rocket leaves.
• Over beef carpaccio with shavings of Parmigiano Reggiano and fleur de sel.
• Over sliced strawberries, or drizzled over a pizza margherita as it comes out of the oven.

Where it comes from

Ponti is a vinegar maker from Piedmont: its story began in 1787, when Giovanni Battista del Ponte started selling vinegar, and the family is now in its ninth generation. Modena balsamic vinegar IGP must be produced in the provinces of Modena and Reggio Emilia and aged in wooden barrels.