Dressing with Balsamic Vinegar of Modena IGP and Black Truffle

A condiment built on a base of Balsamic Vinegar of Modena IGP (20%) and cooked grape must, finished with natural black truffle aroma and aged in old wooden barrels. Deep brown, dense and aromatic in the glass, with a density of 1.30 and an acidity of 4-5%. The unmistakable depth of black truffle on a dark, structured balsamic base.

This is not a Balsamic Vinegar of Modena IGP — it is a condiment with Balsamic Vinegar of Modena IGP. The protected ingredient enters at 20%, alongside cooked grape must, wine vinegar and natural truffle aroma. The truffle is present as aroma rather than as visible pieces, which lets it sit evenly through the bottle and release its character on contact with heat — risotti, slow-cooked meats, egg pasta.

Black truffle (Tuber melanosporum) and white truffle (Tuber magnatum) share a name and very little else. The white is ethereal and fragile, destroyed by heat. The black is confident, earthy and stable in cooking. It holds its own against stronger ingredients and warmer dishes — which is where this dressing earns its place: a few drops on egg pasta, crustaceans, Fassona beef tartare, pumpkin tortelli, anchovies, veal chops. 100% natural — no caramel, no preservatives, no colourings, no additives.