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Academia Barilla’s aged balsamic vinegars are personally selected in Modena, Italy, by a panel of top experts through blind taste tests. Made with grapes found only in Italy, all are distinguished by rich aromas, full-bodied flavor and sophisticated, well-structured taste—all due to the high quality of grapes, the wooden casks in which they age and the timing of the transfers from one cask to another. Traditional balsamic vinegar of Modena was produced from the noble Italian grapes, Trebbiano di Sagna and Lambrusco, and was aged for 12 years in wood barrels; no sugar or caramel added. 3½ oz.
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Academia Barilla Traditional Balsamic Vinegar of Modena, 12 Years, 3½ oz.
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$99.95
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Shipped by Vendor
Our vendor will ship directly to you. Please allow 5-7 days for delivery.
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- Aroma: intense, like good aged wine.
- Taste: rich and full-bodied, very winelike.
- Texture: like liquid gold, remarkably rich.
- Serving suggestions: traditional balsamic vinegar of Modena, 12 years old, is excellent on meat entrees, sophisticated appetizers and crudities. Also delicious drizzled on poached or broiled fish, rich chocolate cake and ice cream; Parmigianno-Reggiano cheese is the perfect pairing.
- Produced in Italy.
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Located in Parma, Italy, Academia Barilla is the first international center dedicated to presenting Italian culinary art to the world. Academia Barilla foods let you experience uniquely Italian delicacies, hand selected and perfected through centuries of tradition and innovation. Regional aged cheeses renowned for freshness and sophistication. Traditional cured meats of prized complexity. Small-batch extra virgin olive oils locally produced from handpicked olives and fresh with scents of ripening tomatoes and newly cut grass. Aged balsamic vinegars personally selected through blind taste tests to ensure the highest quality. Infused sea salts famous for their purity, hand harvested in the natural reserve of Trapani.
And for those planning a trip to Italy, Academia Barilla also offers cooking courses and houses a gastronomic library with treasured culinary documents and recipes dating back to the Italian Renaissance.
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