These products are ideal for cooking and as a dressing for any kind of food, giving a touch of Mediterranean flavors to your dishes. The practical dosage system spray provides the exact amount of need every time.

Balsamic Vinegar of Modena Palla - 10 years old - 8. 5 oz/250 ml by Vill' Antica, Italy. Balsamic Vinegar of Modena - Aceto Balsamico di Modena - is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%.

Roland® Diamond Balsamic is an intense, sweet tart vinegar unique to the area of Modena, Italy. Made from the must of boiled Trebbiano grapes. A thicker balsamic, this is our highest quality and should be used more as a condiment than vinegar. Four leaf quality. Preparation Do not waste this product as a salad dressing. This is the perfect addition to a fine aged cheese, or fresh strawberries, melon and proscuitto, or drizzled around an entree before serving. Ingredients Balsamic Vinegar, Sulfur Dioxide (as a preservative).

1. 35 FL oz This exquisite balsamic is another gem from our friends at Acetaia San Giacomo, makers of wonderful balsamic vinegars in the old tradition. Essenza is velvety smooth with a lingering tang and flavor, making it a perfect complement to creamy desserts, meat and well-seasoned cheeses. Essenza is made from cooked-down grape must aged in small wood barrels. Distinguishing it from other balsamics, it is aged on the second floor of the barn of the Acetaia (traditional vinegar making establishment), allowing it to benefit from Italy's summertime heat, which concentrates and improves its structure and aroma. About the Producer Even though the company is young, the Acetaia of Ancient San Giacomo was old with barrels of the black gold already in excess of 50 years when it began its commercial life a few years ago. In the mid 1990s, the work of maintaining the acetaia and producing its noble liquid was taken over by Andrea, a lawyer by trade, including another barrel-by-barrel move to the attic of his own modern house. It wasn't until the late '90s that Andrea was convinced to use his precious patrimony to produce Balsamic Tradizionale. The long years of work, a true labor of love, for Andrea was rewarded by three certifications, Red for minimum 12 years of aging, Silver for 18 years aging and Gold for 25 years of aging.

It was in 1973 that the Pelloni family opened the AL CASTELLO restaurant in the medieval setting of the Piazza della Dama in Modena. Mario Pelloni was not born a restaurateur, but his previous profession was linked to foods, and thanks to his wife's love of cooking and the cooperation of his daughter Roberta and son-in-law Marino, he made a success of the venture by offering dishes prepared in the genuine local ways now unfortunately on the verge of extinction. The items on the menu are mainly based on the traditional cookery of the Modena region. Balsamic vinegar takes centre stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour. The process continues with simple but clearly defined procedures that must be carried out in exactly the right sequence, at the best times and in the best places. However, skilled vinegar makers have their own secrets, handed down by word of mouth from generation to generation. The ageing process gives balsamic vinegar the characteristics that make it truly unique. This complex, delicious organic balsamic vinegar is made from the combination of cooked grape must that has been aged with high quality, aged wine vinegar. With 6% acidity, it is perfect for salads, and grilled vegetables.

Balsamic Cream with white Truffle flavor: Created from the finest Balsamic Vinegar and natural flavorings, it is as tasty as it is versatile. Thick in consistency, it is perfect for dressing plates with a directional queezy bottle and can bring out the culinary artist within everyone. The rich balsamic flavors enhance any dish and can be used with either savory or sweet recipes. Perfect to decorate meats, fish, sliced meats, cheese and added to sauces or gravies. Sold by the bottle.

Roland Pomegranate Balsamic Glaze is packaged in a plastic squeeze bottle that fits perfectly in the user's hand for quick, decorative applications. It contains the unique sweet tart flavor of balsamic with the deep rich color. Made from our fine quality Balsamic Vinegar, it is slowly reduced to a nicely balanced thickened sauce. This sauce is velvety brown, with a hint of red. The sweet and savory flavor has undertones of a pomegranate's tartness. Preparation Ready to use from the bottle.

Roland® Balsamic Glaze is a product of Modena, Italy. Made from our fine quality Balsamic Vinegar, it is slowly reduced to a nicely balanced, thickened, sauce. Consistent in flavor, texture, and color, this glaze is a time saver for all chefs. Ingredients: Balsamic Vinegar of Modena, Sugar, Dehydrated Glucose Syrup, Dextrose, Lactose, Maltodextrin, Modified Starch, Xanthan Gum Stabilizer Preparation: Roland® Balsamic Glaze can be used as a glaze or sauce on meat, poultry, grilled vegetables, fresh fruit, and ice cream. Perfect as a garnish on and around the food, applied to the dish right before serving.