Acetaia GOCCE Balsamic Fig Compote
Acetaia Gocce, Modena, Italy, is part of Acetaia Leonardi and exists since 1871.
Thanks to itâ€™s long lasting reputation, Acetaia Gocce
has been able to build up a wide range of products based on their Balsamic Vinegar I.G.T. and Balsamic Condiments that does not meet it's equal in the Modena area. Condimento Balsamico di Modena Ciliegro (Cherry) & Ginepro (Juniper) are definitely a proof of this history.
For the Balsamic Vinegar
, wine vinegar has been, added at the start of the ripening process, which is not the case for Balsamic Condiments, giving a milder, lightly sweeter flavour.
The older the Balsamic Condiment (Bittersweet Dressing) it will become a bit more sweet and the taste more delicate.
Contrary to wine, the age of the barrels used to mature the balsamic is of importance.
The older the barrels, the better. Every year a small amount of the Balsamic is transferred to smaller barrel made of a different kind of wood.
TheCookStays has selected 4 remarkable Balsamic compotes:
GCCO-K0616 Caramelised FIGS Compote with Balsamic condiment of Modena
GCCO-K0618 HONEY with Balsamic condimentÂ of Modena
GCCO-K0650 ORANGE Marmalade with Balsamic condimentÂ of Modena
GCCO-K0xxx RED ONION compote with Balsamic
Â Foie Gras, mature Salamis, boiled and roast meat, strong mature cheese, (Pecorino, Taleggio, Parmegiano Reggiano, ... ), dry desserts, yoghurt, ice cream and pudding.
Honey with Balsamic:
Â CanapÃ©s, mature salamis,Â boiled and roast meat, strong mature cheese, (Pecorino, Taleggio, Parmegiano Reggiano, ... ), dry desserts, yoghurt, ice cream and pudding and to sweeten herbal teas.
Boiled meat, cold meat, fresh cheese (Ricotta, Mozzarella and Robiola), cakes, toasts and crispbread.
Red onion compote: ideal with pates, cold meats, foie gras, ...