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The apple was a valid alternative for those families, especially mountain families, for whom grapes were a difficult and expensive raw material to grow.
The fresh juice was cooked and reduced by slow evaporation and, in some villages on the Reggio Emilia and Modena hills, it was sent to fermentation, acetification, and subsequent aging just like for traditional balsamic vinegar.
Acetaia San Giacomo has rediscovered this ancient product which, unlike the traditional one, we do not voluntarily age in wood to keep the aromas of the cooked apple fresh and fragrant.
Organic condiment made according to an old local tradition. This balsamic is produced without the addition of colorants, preservatives, or thickeners.?
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Charlotte Davis - 2024-03-03
Remarkable service! The product exceeds expectations in quality and the shipping speed was simply incredible!