Balsamic Condiments
REQUIREMENTS of LAW
Ingredients cooked must, wine vinegar, caramel, thickeners, sweeteners, dyes
Ageing no minimum period required
On the Italian and world market, this category includes extremely varied products with extremely heterogeneous organoleptic characteristics. In fact, you can find the best excellences in the sector, but also products with truly poor organoleptic characteristics.
Some information
They are bottled directly by the producer and by law they cannot carry the name Aceto Balsamico on the label.
Production Regulations: does not exist
Certification: they are not certified
Container and bottling: they are bottled directly by the producer. Any type of glass or plastic container can be used.
The production method differs according to the ingredients used and can be made on an industrial scale.
Our proposal
In the immense panorama of Balsamic Condiments, however, it is possible to find the Best Modena Balsamic, such as artisan products aged for over 30 years.
Our Condiments represent the maximum expression of craftsmanship.
L-Originale® offers Condiments aged 15, 25 and 30 years, obtained only from cooked must and produced with the same production method as ABTM.
For this reason, we recommend using L-Originale condiments only raw, as a final condiment. Do not use when cooking over a flame
