Floral, fruity, and nearly spicy.
Rethink what you’re splashing.
Origin: Emiglia-Romagna, Italy
Unit Size: 8.5 oz.
Get the sweet richness that lured balsamic to your side without altering the color of your dish. Cattani White Balsamic (which is USDA Certified Organic!) brings balsamic-depth with bonus top notes of honey, stone fruit, and a touch of coriander.
Acetaia Cattani has been producing vinegar from organically-grown grapes since 1980, but the producer’s roots in the Modena vinegar tradition go back four generations to the early 19th century. The grape must (from organic grapes) is cooked under low pressure,allowing the rich flavors to develop without the caramel color typically associated with balsamic. Aged for at least six months, you won’t mistake this for a neutral white vinegar. This stuff holds up to the bold balsamics and zingy sherry vinegars that think they rule your cabinet.
Crush some fresh herbs over a meaty white fish (think roast cod) and give the whole plate a splash of Cattani White Balsamic Vinegar. Mayo-phobes will lose no body in an eggless potato salad dressed with Edmund Fallot’s Seed Style Mustard and this vinegar, or use the same base for a full-bodied vinaigrette that lets the color of you garden’s take-away shine through.
Rethink what you’re splashing.
Origin: Emiglia-Romagna, Italy
Unit Size: 8.5 oz.
Get the sweet richness that lured balsamic to your side without altering the color of your dish. Cattani White Balsamic (which is USDA Certified Organic!) brings balsamic-depth with bonus top notes of honey, stone fruit, and a touch of coriander.
Acetaia Cattani has been producing vinegar from organically-grown grapes since 1980, but the producer’s roots in the Modena vinegar tradition go back four generations to the early 19th century. The grape must (from organic grapes) is cooked under low pressure,allowing the rich flavors to develop without the caramel color typically associated with balsamic. Aged for at least six months, you won’t mistake this for a neutral white vinegar. This stuff holds up to the bold balsamics and zingy sherry vinegars that think they rule your cabinet.
Crush some fresh herbs over a meaty white fish (think roast cod) and give the whole plate a splash of Cattani White Balsamic Vinegar. Mayo-phobes will lose no body in an eggless potato salad dressed with Edmund Fallot’s Seed Style Mustard and this vinegar, or use the same base for a full-bodied vinaigrette that lets the color of you garden’s take-away shine through.
SKU: VIN002P
