The taste of “Oro Nero” balsamic vinegar is truly something unique. The starting point of this vinegar is a really high percentage of grapes (80%), cooked for several days at low temperature. After adding wine vinegar, it is then aged in oak barrels for at least 2 years, so that it is exposed both to hot summer and the hard winter temperature. The top of the barrels are left open to facilitate the evaporation in the hot summer. The result is so round, intense and sweet, that it is almost impossible to believe no sugars or caramel are added.
Stored in its bottle in a dry and dark environment Oro Nero can be kept almost infinitely.
How to use
Use it each time you want a sweet, low-acid vinegar in a dressing or a sauce. Use it to finish a dish or add it to cooked dishes at the end of the cooking time - but never let it boil.
- Use it in your salad dressings. It will go especially well with tomatoes, bitter greens (escarole, raddichio, Belgian endives, etc), beetroots and onions.
- Mix it with some brown butter for an easy fish sauce
- Serve it with bites of Leonardo’s Parmigiano
- Deglaze a pan and add a spoon of crème fraiche for a quick sauce that will go especially well with chicken or liver
- Add a small drizzle to long cooked meat stews to freshen and deepen their taste
What about Glauco
You won't believe your taste buds!
We first met Glauco in Piacenza, at a small food fair. He was standing behind his small table and proudly telling the story of his Aceto Balsamico “Oro Nero” (“Black Gold” Balsamic Vinegar).
Other products from Glauco
Recipes with Aceto Balsamico Oro Nero
- Roasted carrots
- Roasted Mediterranean vegetables
- Pan-roasted onions with Prosciutto di San Daniele and shaved Pecorino Roncione
- Strawberries and Balsamic Vinegar
- Tomato salad with Balsamic Vinegar and Parmigiano
- Rucola salad with Parmigiano, Balsamic Vinegar and Olive Oil