Truffle balsamic glaze transforms plain potato and meat dishes into gourmet meals.
It’s made from concentrated grape must blended with an aged balsamic vinegar. This mixture is reduced even further to form a thick glaze with a rich, caramelised flavour. Truffle flavour gives the glaze an earthy, musky aroma that balances the balsamic’s sweetness.
Boil new potatoes with their skin on, and toss with a little truffle balsamic glaze to coat them while still hot. Or add a swirl of the glaze on top of a mushroom risotto, in a sauce for veal, or even dotted onto quail’s egg canapes.
Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers.
Ingredients: concentrated grape must, Balsamic Vinegar of Modena (wine vinegar, cooked grape must) (25%), modified starch, truffle flavour. Contains sulphites.
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