PEPPERCORN BALSAMIC VINEGAR – is a sweet, bitter yet sour condiment obtained from infusing hot spicy black peppercorns with Balsamic Vinegar of Modena PGI. This is to impart the deep earthy flavour from the most favoured of British seasonings, bar salt. This infusion makes a condiment capable of enhancing the taste of many a dish. The peppery notes have developed a well rounded balsamic that compliments sweet and savoury dishes. All of the GUSTO balsamics can be used raw or as an ingredient when cooking.
These products may seriously tingle your taste buds and could cause you to become addicted. Perfect gift / present for the balsamic / vinegar lover / fan. When entertaining do as the Europeans and enjoy Meze, or Tapas – olives, crusty bread, cheese & charcuterie, then add the dipping bowls with a balsamic and some great oil.
RECIPE IDEA: Use PEPPERCORN BALSAMIC VINEGAR with tomato based sauces, stews and soups. All soft fruits benefit from the kick of pepper and the sour vinegar tang. Try with berries, especially strawberries and soft fruits, even with meringue – a delight!
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Since 3rd July 2009, the designation ‘Balsamic Vinegar of Modena’ is protected by the European Union under CE Regulation No. 583/2009 on Protected Geographical Indications (PGI). To obtain the PGI mark, Balsamic Vinegar of Modena must be produced and matured exclusively in the territories of Modena and Reggio Emilia.
Commonly made from cooking grape must or concentrate from the Trebbiano and Lambrusco grapes typical varieties from the Emilia-Romagna region. The raw ingredients goes through acetification and is then matured in wood barrels for at least two months, commonly in oak, chestnut, mulberry or juniper.
The result of this process is a condiment with a bitter-sweet taste, deep brown colour and a persistent, delicate, slightly acetic aroma with spicy overtones.