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Ponti Glaze Aceto Balsamico (250ml)  Ponti  Oil & Vinegards PaccoItaliano.co.uk

Ponti Glaze Aceto Balsamico (250ml)

Ponti Glaze Aceto Balsamico is a delightful blend of Aceto Balsamico di Modena I.G.P. and cooked grape must. Its sweet and sour notes enhance the flavor of a wide variety of dishes, including antipasti, meat or fish mains, rich cheeses, and delicious desserts. Whether drizzled over grilled meats, roasted veggies, or cheese, this glaze adds a touch of creativity to your culinary creations

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Ponti Glaze with "Balsamic Vinegar of Modena IGP"

Experience the exquisite taste of Ponti Glaze Aceto Balsamico, a 250ml bottle of rich, sweet, and sour balsamic glaze.

Made with authentic Aceto Balsamico di Modena IGP and cooked grape must, this glaze is perfect for enhancing the flavor of your favorite dishes. Whether you’re drizzling it over meats, vegetables, or desserts, Ponti Glaze Aceto Balsamico adds a touch of gourmet sophistication to any meal. Elevate your culinary creations with this versatile and delicious balsamic glaze.

Description: Rich and bittersweet flavor.

Format: 250ml

Gluten-Free

Quality: This glaze is a harmonious blend of premium Ponti Balsamic Vinegar of Modena PGI and cooked must.

Flavor: Full-bodied and bittersweet with moderate acidity and a scent of cooked must.

Usage Tips: Perfect with meat, eggs, fish, and vegetables. Excellent for decorating and enhancing the flavor of desserts, fruit, and ice cream.

Ingredients:

  • Cooked must*
  • Balsamic Vinegar of Modena PGI* 38% (wine vinegar, concentrated grape must, cooked must, colorant: caramel E 150d)
  • Wine vinegar*
  • Colorant: caramel E 150d*
  • Modified corn starch
  • Thickener: xanthan gum *Contains sulfites.

Nutritional Information: Average values per 100g

Nutrients Per 100g
Energy 819 kJ / 195 kcal
Fats 0 g
- Saturated Fats 0 g
Carbohydrates 44 g
- Sugars 41 g
Fibers 1.1 g
Proteins 0.9 g
Salt 0.14 g

Storage: Close tightly after use.

For the most accurate and up-to-date information, always refer to the product packaging.

Specific References

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