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| Item Form | Syrup |
|---|---|
| Flavor | Vinegar |
| Specialty | Gluten Free |
| Container Type | Bottle |
| Manufacturer | BONINI |
| Part Number | BONINI.STRAVECCHIO250 |
| Liquid Volume | 250 ml |
| Number of Items | 1 |
| Unit Count | 8.45 Ounce |
| Item Package Weight | 0.61 kg |
| Size | 8.45 Ounce (Pack of 1) |
| Price | $209.00 $ 209 . 00 |
| MADE IN ITALY | ✓ |
| VEGAN OK | no data |
| BARRELS STARTED BY | 25 years |
| TASTE | a unique, aromatic and soft scent, a balanced sweet and sour flavor and a wonderful syrupy texture |
| BEST PAIRINGS | perfect on Parmesan, prosciutto and others |
| INGREDIENTS | cooked grape must |
| Number Of Items | 1 |
Balsamico Bonini is a handmade and Italian product, precisely from Modena. The only ingredient used for the local production of our products is cooked grape must, respecting all the steps of the Italian tradition in order to bring high quality products to your tables. We also work side by side with some of the best chefs in the world to inspire them to use balsamic vinegar in their dishes.
Balsamic Bonini exclusively produces Traditional Balsamic Vinegar of Modena DOP and high quality condiments, so as to be able to satisfy every palate request by entering the homes of Italians and exporting this fantastic tradition also abroad! Balsamic vinegar is a highly versatile product, preferably used raw, which is best expressed with parmesan, strawberries and many other dishes. Delicious as a salad dressing with extra virgin olive oil, excellent on roasts and boiled meats, it enhances the aroma and flavor of any dish. We collaborate with some of the best chefs in the world, to give excellent balsamic nuances to their dishes.
The "Cascina Balsamico Bonini" is located in San Cesario sul Panaro, in the province of Modena. In addition to producing balsamic vinegar, in this place it is possible to experience vinegar at 360 degrees, staying and discovering the taste of tradition.
Furthermore, on 19 September 2020, the Hera wallbox electric charging station installed in the Cascina was inaugurated, a concrete example of how zero-emission tourism is not only desirable but actually possible.
We use the cooked must of Trebbiano grapes (and a small part of other grapes typical of the area): the must is the result of pressing the grapes, which normally gives rise to winemaking. For the production of balsamic vinegar, however, this process is interrupted immediately after pressing by cooking the must in the open air in copper boilers.
The batteries of barrels consist of a series of barrels of different woods and of scalar capacity, in a minimum number of five. The barrels have been highly selected from aged barrels.
Ingredients
Preparation
Knead the dough normally and let it rest for at least 30 minutes. Start preparing the filling by bringing the water to a boil; remove it from the heat, put the flaked Parmigiano Reggiano and blend it (or if you prefer, put it already grated). Mix the Parmesan water with the cornstarch and bring to 80 °. Remove from the heat, add the extra virgin olive oil, the Bonini Stravecchio seasoning, season with salt, put the filling in silicone half-spheres with a diameter of 3 cm and put to freeze
Peel the coppery tomatoes and cut them into wedges. Arrange on a baking sheet with the skin side up, salt lightly and pass in the oven with the fireplace open for 1 hour on one side and 30 minutes on the other at a temperature of 80 °. Once cold, vacuum them with extra virgin olive oil, a few cloves of unpeeled garlic and a few basil leaves, steaming them at 60 ° for 30 minutes. Drain everything and blend.
Peel an onion, place it in a foil-covered pan and microwave for 15 minutes. Once cold, cut it into strips and season with oil and fleur de sel.
Bring the milk to a boil, put the grated Parmigiano Reggiano, remove from the heat and leave to infuse for 30 minutes. Filter, add the cream, siphon and leave to rest in the refrigerator for at least 1 hour.
Roll out the dough and shape the cappelletti using the still frozen filling.
Cook the cappelletti in salted water, drain, season with olive oil and arrange them on the plate. Complete with a few drops of Bonini Stravecchio dressing, the onion, the candied tomato, the Parmesan mousse and the parsley sprouts.
Thanks to the numerous researches in various "acetaie" (term used to indicate an attic-attic within which one or more batteries of barrels give life to the magic of balsamic vinegar) to better understand the production and aging of balsamic vinegar it was possible to acquire artisan skills for the realization of this product of the Italian tradition. The meticulous selection of already aged and certified wooden barrels has made possible this careful process that reaches the tables of consumers.
The climate is also fundamental for the artisanal production of balsamic vinegar, large temperature variations characteristic of the Emilia province favor the aging of the product. The attention in the research of the Trebbiano grape makes, together with time and patience, the product so tasty and quality. The selected grapes are subjected to crushing (without any additives); the must is then transferred to the cooking pots where it is then cooked, increasing the sugar concentration and starting the fermentation. It is then transferred to barriques which will then feed the batteries of Traditional Balsamic Vinegar of Modena PDO, until the moment of tasting.
Balsamico Bonini was born from the serendipity of Fabio Massimo Bonini a few steps from Modena. The veteran actor, owner and producer, after some tastings in Milan had the vision of Balsamico Bonini, a culinary experiment aimed at quality and preserving traditions. Fabio's work together with a group of close friends thus began the creation of the traditional Balsamic vinegar based on a single goal: excellence. Thus was born a modest-sized vinegar factory, with a great vision and a product of the highest quality.
After years of passion and continuous improvements, Fabio Massimo Bonini decided it was time to grow and increase investments, taking over the shares of the partners in full. After careful research, the ideal location was identified in which to create what is now the Cascina di Balsamico Bonini. Not to be underestimated in this process is the key contribution made by Betty, Fabio's wife. The next - and no less important - step to having an office that matches the product is to create business relationships based on trust and mutual passion for high quality products: therefore, you could not find a better partner than Longino & Cardenal - today important distributor of Italian fine food - to whom to entrust the distribution on the national territory.
Today Fabio Massimo Bonini spends longer and longer periods in the United States and in the world to look for the best commercial partners to distribute a particular product, while the business - which today also includes a Bed & Breakfast with a balsamic flavor - is also growing thanks to the contribution of extraordinary people. which over the years have become collaborators and ambassadors of what has always been the central message that Balsamico Bonini aims to share in Italy and in the world: an artisan product used by many distinguished chefs.
All products are 100% Made in Italy, they are born in the famous province of Modena using local and handcrafted raw materials. We also produce the Traditional Balsamic Vinegar of Modena PDO using only one ingredient: cooked grape must.
Numerous chefs and illustrious personalities use Bonini products, for instance: Ettore Bocchia, Enrico Bartolini, Heinz Beck, Michael Tusk and many others. With their delicious dishes, they are able to exalt the Balsamico Bonini taste.
The Hera wallbox double charging station was inaugurated, a concrete example of how zero-emission tourism is not only desirable but actually possible in a land rich in cultural, gastronomic and entrepreneurial excellence such as the Emilia region.
The transformation of a company closely linked to the tradition of the territory such as Balsamico Bonini - which has been producing Balsamic Vinegar of Modena PDO for twenty years now - into an accommodation facility ready to host the electric tourist, attentive to travel and the environment, reality that #EViaggioItaliano and Hera Comm have strongly wanted to realize together.
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