List of products by brand Monari Federzoni
Popular all over the world, Aceto Balsamico Tradizionale (or balsamic vinegar to most of us) often costs more than a bottle of wine (if you want the real deal). In the city of Modena, Elena Monari began making balsamic vinegar in 1912, for her humble little shop.
Fast forward a hundred years, and her passion and knowledge has been passed down through generations to make the company, Monari Federzoni, one of Italy's most established brans of Aceto Balsamico today. The original balsamic vinegars are unbeatable and can only be made in Reggio Emilia and Modena, using traditional methods and undergoing sufficient ageing. The entire production process is overseen by a special certification agency to create beautifully glossy, syrupy liquids with a velvet texture and a rich, complex taste. For the richest, most complex balsamic vinegar flavours, look for an Aceto Balsamico Tradizionale DOP. And if the title doesn't do it justice, then the huge success of Elena's company certainly speaks for itself, still using the same secret recipe today.
A real balsamic vinegar that is sweet and versatile.
Often called "black gold" in Modena, city where it comes from, Aceto Balsamico is a rare pearl, that needs time, often decades to develop its distinguished flavour. This version is accessible and versatile, and it can be used to dress salads as well as marinate fish and meat. Try it on a young Parmigiano-Reggiano as the perfect start to a special dinner!
Light, refreshing and perfect for making your own antipasti.
Produced from the wine of specially selected white Italian grapes, wine vinegars are the most commonly used vinegar in Mediterranean countries. A lot milder than its red-hued sibling, and less-acidic than its cider-named counterpart, white wine vinegar is great for making sauces, salad dressing, and marinades. White wine vinegar is used in many Italian dishes although is arguably most popular for making sottoli (in oil). An Italian antipasto often features many vegetables preserved in oil, such as peppers, aubergines and cipolline sott\'aceto (pickled onions), which are easy to make yourself. Serve as an aperitiv with some cubed Parmigiano and a little balsamic for some extra sweetness.