Mazzetti Balsamic Vinegar of Modena

Mazzetti balsamic vinegar 3 Wine Leaves is obtained through the fermentation of grape must and wine vinegar. The product has been aged for a long time in small barrels made from various types of wood. Perfect for enhancing red meat and marinades. A perfectly balanced sweet and sour blend. Soft and full of character. AIB (Italian Balsamic Vinegar Tasters) 3 Wine Leaves Category. This balsamic vinegar from Modena PDO is produced according to one of the original recipes of the Mazzetti family and is classified by AIB (Italian Balsamic Vinegar Tasters Association) with the 3 Wine Leaves quality mark. Thanks to both a careful selection of ingredients (grape must as well as wine vinegar) and a long aging in small barrels, the product is perfectly balanced between sweet and sour components. An elegant and historic bottle completes the product, which has been one of Mazzetti l'originale's best-selling balsamic vinegars for years. The product is ideal for refining grilled meat, seafood, and garnishing vegetables. It is also perfect for preparing marinades and warm sauces. Recipe suggestion from the Mazzetti 3 Wine Leaves recipe book: Beef tenderloin with Balsamic vinegar sauce and rosemary. Cook a beef tenderloin in a baking dish, adding rosemary and thyme, for about 20 minutes. Prepare a sauce from Extra Virgin Olive Oil and Mazzetti l'originale 3 Wine Leaves Balsamic Vinegar. Add a teaspoon of Worcestershire sauce and salt. Once the fillet is cooked, slice it and serve with the special sauce.