Mazzetti Balsamic Vinegar of Modena is specially blended to deliver a light & tangy flavour that is perfect for salads dressings and vinaigrettes. There is a decisive 'punch' from the wine vinegar delivering a citrus like zest that is more prevalent than the slight sweetness that comes from the grape must. This balsamic vinegar of Modena is matured in wooden barrels. Splash it on salads, mix it into a marinade, try it in a soup or bolognaise sauce to generate the perfect balancing touchThe BlendA majority of Red Wine vinegar and less grape must to deliver a more zesty finishThe ProfileLight and zesty, the vinegary part is the most present in the blend. That's perfect for zestying your salad and to give that extra push to your sauces and vinaigrettes.
Suitable for vegetariansProduct information
This balsamic vinegar of Modena is matured in wooden barrels.
Splash it on salads, mix it into a marinade, try it in a soup or bolognaise sauce to generate the perfect balancing touch
The Blend
A majority of Red Wine vinegar and less grape must to deliver a more zesty finish
The Profile
Light and zesty, the vinegary part is the most present in the blend. That's perfect for zestying your salad and to give that extra push to your sauces and vinaigrettes.Recipes
1 whole chicken about 1.5kg
1 small bunch of rosemary
3 tbsp olive oil
4 whole red onions peeled and trimmed top & tail
70ml Mazzetti Balsamic Vinegar of Modena
2 tbsp Honey
Step 1
Heat oven to 190C fan (375F) or 170C gas 5 (340F).
Step 2
Starting at the neck, carefully loosen the skin away from the flesh of the chicken to place a couple of sprigs of rosemary under the skin. Place the rest of the rosemary in the cavity and season the chicken inside and out with salt and pepper.
Step 3
Place the chicken in a roasting pan and sit an onion in each corner of the pan. Drizzle the olive oil over the chicken and onions and place into the oven for 40 minutes. Meanwhile, mix together the Balsamic Vinegar and honey in a small bowl.
Step 4
Drizzle the chicken and onions with the Balsamic and honey, then continue to roast for another 30 minutes or until juices run clear. Remove the chicken from the oven and leave to rest for 10 minutes under foil.
Step 5
Serve up with a whole roasted onion and green vegetables of your choice.... and of course the sticky Balsamic pan juices!
Package Type
Other Information
Acidity 6%
Aceto Balsamico di Modena IGP - Certified by Control Body authorized by Ministero delle Politiche agricole alimentari, forestali e del turismo.
Brand
While there are 6,500 B Corp certified companies globally, there are currently only 220 in Italy.
At Acetum, our people work every day treasuring our Italian tradition and respecting our role in the local community but always with an eye to the future.
We pride ourselves on making our vinegars in an increasingly sustainable way to bring unmistakable drops of flavour from Modena to the world
Manufacturer
A.M. S.p.a.,
Via Pertini 440,
41032 Cavezzo (MO),
Italy.Return To Address
Via Pertini 440,
41032 Cavezzo (MO),
Italy.
Typical Values
per 100ml
Energy
481 kJ
/ 113 kcal
Fat
0 g
- of which Saturates
0 g
Carbohydrate
23 g
- of which Sugars
22 g
Protein
1,0 g
Salt
0,04 g
Ingredients
Allergen Information
Allergy Information