ROAST GARLIC BALSAMIC VINEGAR – is a sweet, bitter yet sour condiment obtained from infusing roasted garlic cloves with Balsamic Vinegar of Modena, PGI. This infusion makes a condiment capable of enhancing the taste of many a dish. The sweet garlic notes have developed a well rounded balsamic that can be used raw or as an ingredient when cooking. ROAST GARLIC BALSAMIC VINEGAR makes the most amazing gravy and add splash when roasting Mediterranean vegetables to add a deep satisfying glaze. These products may seriously tingle your taste buds and could cause you to become addicted. 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.
SPECIAL OFFER: 3 FOR £10
Uses: Use ROAST GARLIC BALSAMIC VINEGAR to deglaze pans and even the roasting dish for Sunday lunch. Will also enhance stews, soups, and salads, in fact add a dash to just about anything!
Recipe Idea: Lightly sauté cherry tomatoes, season, add a splash of ROAST GARLIC BALSAMIC VINEGAR and let the fruits soak up the juices, serve on toasted ciabatta – glorious for breakfast.
WHAT IS BALSAMIC VINEGAR OF MODENA PGI?
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 garlicky overtones.