Natural cosmetics shop violey - Giuseppe Cattani Aceto Balsamico Tradizionale 100 ml

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Giuseppe Cattani

Aceto Balsamico Tradizionale

Traditional balsamico from Modena

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Manufacturer's suggested retail price:

69,95 Euro

100 ml

65,49

Euro

100 ml = 65,49 Euro

Available for immediate delivery

3 items in stock

Higher quantities
generally ready for shipment in 1 to 3 working days

incl. 7% VAT.
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Aceto Balsamico Tradizionale di Modena by Guiseppe Cattani is the noblest organic balsamico of Cattani: matured 12 years, deep dark, syrup-like in its consistency, with the silky sweetness of grape must, high-aromatic, intensive and long lasting in its taste. Therefore, just a few drops are sufficient to give dishes a unique touch. Serve it pure on a spoon as an exquisite aperitif or dribble it over fresh, ripe strawberries or pieces of Parmigiano Reggiano. A precious vinegar with intensive flavour which will satisfy even the most pampered palate.

Our tip: fillet of pork with Aceto Balsamico Tradizionale di Modena! Cut the pork into slices, turn in flour. Heat same amouts of butter and oil in a pan and roast the pork gently. Salt, add 1 teaspoon Aceto Balsamico Tradizionale di Modena and let pork soak it in. Add 1 small cup of bouillon. Let boil gently until all liquid has boiled down. Serve with mashed potatoes.

Nourishment for the senses
The production of high-quality balsamico vinegars has a long tradition in the Modena family Cattani. Aceto balsamico from Guiseppe Cattani is more than just vinegar – it is an experience for senses, with a distinctive aroma and extraordinarily rich flavour. To ensure this, Guiseppe Cattani grows the grapes for his exquisite organic vinegars himself - only using breeds that are typical for the region Modena, like Trebbiano – in his own vineyard and matures his Aceto Balsamico traditional style in wooden casks.

Historic retrospect
The first famous quotes about balsamico date back to the times of the Roman Empire and have great names under these admirers like Horace, Pliny the Elder, Martius, Virgil and Apicius. They all agreed upon, that the production of this outstanding condiment happened in the today’s regions of Modena and Reggio Emilia.

In the 16th century, balsamico was named in satires of Ariosto as well as in numerous notarial documents. In fact, it was reserved for rich families, which continued production by applying notarial documents and testaments. The Aceto Balsamico of the House of Este, a famous dynasty of Modena, which is kept in the attic of the king’s palace (today’s military academy of Modena), soon reached fame and appraisal throughout Europe.

In the second half of the 19th century first efforts were made to classify production and balsamico was introduced to the world at important trade fairs in Europe, where it got instant positive feedback.

During the 20th century industrial production began and towards the end of the century a change to valuing traditional products starts a period of appreciation of artisan products, which has not stopped yet.

Casa del Balsamico Modenese
The roots of the vinegar factory of Guiseppe Cattani date back to the first casks which his maternal great-grandfather owned and cared for in the beginning of the 19th century. After he inherited the first battery (a series of casks which grow in size) he developed a passion for making balsamico and through the years he extended his collection of casks step by step. His passion changed the old family tradition into a profession and so his family’s culture became the “Casa del Balsamico Modenese”.

The Modena Hills
The vineyard “Casa del balsamico Modenese” is situated in the Modena Hills. The sweet and flavoursome “Trebbiano” grapes are typical for this region. To ensure the usage of assorted and unaltered grapes, the Cattani company changed to organic faring in the 1980s already, making them pioneers in this area. After they had received organic certification in 1993, the Cattani company was the first to offer a Aceto Balsamico di Modena from controlled organic farming.

The place of production
The company is based in a historic building in Modena on the east side of Via Emilia in the centre of the old estate. This area is praised by historians as the very best spot for making balsamico, due to its geology, climate and cultural properties. Even today, like in old times, the complete production process is in the hands of the family Cattani, whose highest aim is to continuously produce quality products.

The oldest and most valuable batteries coming from the family’s possession are kept in the attic. They are the crème de la crème of Cattani’s balsamico production and at the same time evidence of continuation of time-honoured Modena traditions and customs.

Ingredients/INCI Giuseppe Cattani Aceto Balsamico Tradizionale:
Fermented, cooked grape must

Products at violey are originally intended for sale into the German market. This explains why most of the labelling on product packages is in German only.

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