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Traditional Balsamic Vinegar of Modena is a very special vinegar.
Not produced from wine, as most vinegars, but from cooked grape juice
(cooked must), aged by a long and slow acetification process, through natural fermentation. Its progressive concentration is reached by aging for more than 12 years in a series of barrels made of different types of woods and without any addition of spices or flavourings.
Traditional Balsamic Vinegar of Modena is one of the most ancient product of the Modena region and for sure unique in the world.

Ingredients : cooked grape must.

Aging: more than 12 years in series of wooden barrels.

Product description:
Colour: dark brown colour
Perfume: intense, but delicate in the nose, persistent and clean
Taste: Good fluid density and strong body. The aromatic bouquet is slight fruity with nuances of cooked fruits like plums. The acidity is lively and fairly good balanced creating an harmonious sensation in the mouth, with prolonged, deep and intense notes. It leaves a long lasting clean flavour in your mouth.
Use : Wonderful to dress vegetables, on meat , omelettes, and wherever you need an intense perfume and a lively flavour, with long aromatic notes.

Web site
http://www.cadalnon.com

Traditional Balsamic Vinegar of Modena is a very special vinegar.
Not produced from wine, as most vinegars, but from cooked grape juice
(cooked must), aged by a long and slow acetification process, through natural fermentation. Its progressive concentration is reached by aging for more than 25 years in a series of barrels made of different types of woods and without any addition of spices or flavourings.
Traditional Balsamic Vinegar of Modena is one of the most ancient product of the Modena region and for sure unique in the world.

Ingredients : cooked grape must.

Aging: more than 25 years in series of wooden barrels.

Product description:
Colour: intense dark brown colour
Perfume: intense and delicate in the nose, persistent and clean
Taste: Syrupy density and full body.
Complex aromatic bouquet, fruity, high well-balanced acidity with long, deep and intense notes.
Long lasting intense, but clean rich finish.

Use : to drizzle on your dishes as a finishing touch.
To appreciate its full aromatic palette try some drops on a teaspoon, as appetizer or digestive.
It’s high fixed acidity covers the greasy / salty / acid flavours of the food it’s paired with, enhancing the flavor of the food itself.
Drizzle on parmigiano reggiano, pecorino, ragusano or savoury cheeses.
Try it on risottos, on meat, on shrimps. Some drops of extra aged on a strawberry salad or a cherry salad will make a per fect dessert. It’s the special final touch to make any dish unique and special.

Web site
http://www.cadalnon.com

Saba is longly cooked grape juice, reduced to the consistency of a liquid sweet molasses.
The tradition of cooking the grape juice and to transform it into a sweet and fruity syrup is lost in the mist of time, the ancient romans already used this natural sweetener in their dishes.

Saba of “La Cà dal nôn” comes from the best grapes selection of our vineyards. To produce saba you need highly sugary grapes, so that the must you obtain is fruity and flavorous. In this way, the long cooking process can enhance the characteristics of the must and give a final product with a consistent velvety syrupy, a long fruity clean note. Saba is full in flavour, but despite its high sugary content, it leaves a very clean mouth.
Saba is very versatile in the kitchen, it can be used to sweeten as well as to add flavour to both sweet and savory dishes.
Some ideas of how to use it:
pure to top yoghurt or ice-cream
mixed with ricotta or mascarpone to prepare desserts
on fresh cheeses, like honey
in cakes and biscuits to sweeten instead of sugar to sweeten a fruit salad, it gives sweetness while keeping the fruit flavor clean to caramelize fruit or vegetables also together with spices for sweet and sour preparations of both meat and vegetables in cocktails and mock-tails as syrup.

OUR FLOWER LOGO
SABA, as well as the BALSAMOSABA® cooked grape juice vinegar condiments, are identified with the “flower” logo. This logo belongs to the family since the 60s. It was first used by the grandfather when he dealt with fruits in the 60s.
The flower logo has been designed by the famous modenese architect Cesare Leonardi. Some of his pieces belong to the permanent collections of the biggest modern art museums in the world – www.archivioleonardi.it

Web site
http://www.cadalnon.com

The BALSAMOSABA® is a line of sweet & sour vinegar condiments obtained by the natural vinegarization of cooked grape must and aging in wooden barrels. The BALSAMOSABA® are to be used on an everyday basis in cooking and dressing. These products, all unique in their organoleptic profile, can add a unique taste touch both for professional or home use.
There are three different version (all certified ORGANIC):
ZERO: Fruity flavour with a high acidity. Very good to dress salads, to marinate meat or fish, to give brilliancy and balance to soups and sauces and to prepare vinaigrette with honey or mustard. - INGREDIENT: cooked organic grape must
TRE - 3: Well balanced sweet and sour vinegar condiment with a good fluidity, fruity flavour and a pleasant mild acidity. Good to dress salads and
steamed vegetables , to prepare chutney, sweet&sour onions and to prepare aperitives! - INGREDIENT: cooked organic grape must
SEI - 6: In a crescendo of flavors, BALSAMOSABA® 6 is a condiment with a
round acidity, a medium-full body and a fair good intensity in mouth. Fruity with a good acid finish and a light woody note due to aging in barriques.
Good to dress salads with a rich flavor : a good caprese or a chanterelle mushroom & speck salad, for example. To be served on meat or fish: on
a duck breast, on a salmon or tuna steak . Its delicate and velvety taste balances and longs flavours leaving a very clean finish. INGREDIENT: cooked organic grape must

Web site
http://www.cadalnon.com