The typical vineyards growing on the lands surrounding Modena are used for not only making both Lambrusco and Balsamic Vinegar, but also Saba which is a characteristic product coming from our local farming tradition.
This food specialty with ancient origins is made by slowly cooking the mosto (grape must). For this reason it is usual to call it directly cooked grape must, which is exactly the same basic raw material for producing the Traditional Balsamic Vinegar of Modena PDO. Saba is characterized by a dark syrupy texture with a sweet flavor and a pleasant scent.
In the past, farmers had the general habit to use Saba for preparing homemade desserts, enriching simple dishes such as polenta (cornmeal mush) or dipping gnocco fritto (fried dumpling).
Saba is impressive on matured and flavored cheeses. It is a good condiment for salads as well as a sweet topping for vanilla ice cream. During the summer time, we suggest to prepare a tasteful refreshing drink by simply blending Saba with some water. While if poured on a glass full of snow, it used to represent an unexpected granita for children.
Gli aceti di vino sono generalmente prodotti unendo più tipi di uve (vitigni).
La particolarità di questo aceto è quindi di offrire il gusto e l’aroma dell’uva e del vino da cui deriva il Pinot Grigio I.G.T. Emilia. Ne risulta un aceto corposo, di carattere deciso e dall’aroma intenso.
Il vino Pinot Grigio I.G.T. Emilia utilizzato per ottenere questa qualità di aceto conferisce un aroma intenso e un aspetto corposo all’aceto.
Gli aceti di vino sono generalmente prodotti unendo più tipi di uve (vitigni). La particolarità di questo aceto è quindi di offrire il gusto e l’aroma dell’uva e del vino da cui deriva il Lambrusco D.O.C. di Modena. Ne risulta un aceto di vino rosso corposo, di carattere deciso e dall’aroma intenso. Aceto di vino Lambrusco D.O.C. di Modena precisamente Sorbara e Salamino, è ottenuto lasciando fermentare in barriques il vino in modo lento e naturale, processo che gli conferisce un’elevata qualità. Il metodo di produzione con cui si ottiene l’aceto di vino rosso Fiore di Lambrusco, permette a questa qualità di distinguersi dalle altre tipologie di aceto perché gli dona una corposità evidente e fragranze forti ed intense. Aceto di vino rosso indicato per insalate di verdura. Per aperitivi e antipasti in cui ci sia la necessità di sposare il dolce ed il salto, in cottura si adatta perfettamente alla preparazione di brasati di carni rosse, selvaggina, arrosti.
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