Our Mazzetti Classic Balsamic Glaze is a lusciously thick and rich gourmet Italian glaze. Created through gentle cooking of âAceto Balsamico di Modena I.G.P.â with added grape must for additional sweetness it has a gently tangy profile with a density that makes it perfect for garnishing or applying an artful drizzle. We love it on almost everything: pizza, bruschetta, caprese salad and even popcornThe BlendCrafted by slow concentration of our Yellow Label Balsamic Vinegar of Modena, made sweeter and more drizzly with the addition of just a little more grape mustThe ProfileA perfect blend of sweet and sourFor more recipe ideas visit https://uk.mazzettioriginale.com/
Suitable for vegetariansProduct information
Our Mazzetti Classic Balsamic Glaze is a lusciously thick and rich gourmet Italian glaze. Created through gentle cooking of Aceto Balsamico di Modena I.G.P. with added grape must for additional sweetness it has a gently tangy profile with a density that makes it perfect for garnishing or applying an artful drizzle. We love it on almost everything: pizza, bruschetta, caprese salad and even popcorn
The Blend
Crafted by slow concentration of our Yellow Label Balsamic Vinegar of Modena, made sweeter and more drizzly with the addition of just a little more grape must
The Profile
A perfect blend of sweet and sour
For more recipe ideas visit https://uk.mazzettioriginale.com/
Reduction with Balsamic Vinegar of Modena, Perfect for Salads & Meat, Suitable for vegetarians
Recipes
Balsamic Mushrooms & Burrata on Sourdough Bread
1tbsp Mazzetti Balsamic Classsic Glaze
1tbsp Olive Oil
300g fresh seasonal mushrooms such as portobello or oyster shiitake (slice if large mushrooms)
1 garlic clove finely chopped
2 slices sourdough bread
150g burrata
2 tbsp fresh flat leaf parsley roughly chopped
Step 1
Heat the oil in a heavy based, non-stick frying pan and add the mushrooms. Fry over a medium heat for 1-2 minutes, until beginning to turn golden. Season with salt and pepper and add the garlic. Fry for a further 2-3 minutes, until the mushrooms are cooked through.
Step 2
Toast the sourdough until golden.
Step 3
Spoon the mushrooms on top of the toast. Roughly tear the Burrata and arrange on top of the mushrooms then drizzle generously with Chef's Reduction/Glaze. Sprinkle with the parsley. Serve immediately.
Package Type
Plastic Bottle
Other Information
Storage:
Store in a cool dry place, out of direct sunlight.
Brand
Mazzetti
In June 2023 , Acetum became the first ever Balsamic Vinegar producer to gain B Corp certification.
While there are 6,500 B Corp certified companies globally, there are currently only 220 in Italy.
At Acetum, our people work every day treasuring our Italian tradition and respecting our role in the local community but always with an eye to the future.
We pride ourselves on making our vinegars in an increasingly sustainable way to bring unmistakable drops of flavour from Modena to the world
Manufacturer
Produced and bottled by:
A.M. S.p.a.,
Via Pertini 440,
41032 Cavezzo (MO),
Italy.
Return To Address
A.M. S.p.a.,
Via Pertini 440,
41032 Cavezzo (MO),
Italy.
Typical Values
per 100ml
Energy
980 kJ / 230 kcal
Fat
0 g
of which Saturates
0 g
Carbohydrates
54 g
of which Sugars
45 g
Fibre
0 g
Protein
0,8 g
Salt
0, 08g
Ingredients
Balsamic Vinegar of Modena 60% (Wine Vinegar, Cooked Grape Must, Concentrated Grape Must), Cooked Grape Must, Modified Corn Starch
Allergen Information
Contains Sulphur Dioxide/Sulphites
Allergy Information
Contains Sulphites.
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