"Il Buon Condimento" of the vinegar manufacturer Acetaia Dodi distinguishes itself by a light and unobstrusive taste. This balm vinegar has a high acidity and a determined aroma by which it is often usable.
Optimally it is raw, for turning on salads, as a dip of vegetable stripe and Carpaccio. Also it is suited very well as a base to the cooking of game and chicken. This equally natural and high-quality aromatic flavour also gives refinement to the simplest dish.
The Classico Quattrociocchi is an intense limpid golden yellow colour with greenish hues. The nose is fine and enveloping, with ample fruity tones of unripe tomato, lettuce and artichoke, accompanied by fresh hints of mint, basil and sage. The palate is elegant and vegetal, with hints of chicory, lettuce and celery. Bitterness is present and pungency is harmonic.
This 10 year-old vinegar is suited very well as a dressing for salads, dips, cooking meat and sauces. He is also an ideal companion for fish and meat dishes. The unique mark of perfume of this balm vinegar also tastes fantastic to fruit salad, ice, creams and Zabaione.
The "Extra" quality was born a careful selection of olives that boast the maximum characteristics of the selected quality. Harvested on the Venetian hills once ripe, they are processed with the traditional cold extraction system. This oil of the fragrant taste and fruity scent, is of deep green colour with golden reflexes.
This white balm vinegar is won white grape must and is stored in French Barriques for at least 6 months. These lend him the golden brown colour and a slightly smoky departure.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.