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Company: ACETAIA GUERZONI
Production area: Province of Modena - Emilia Romagna (Italy)
Size: 0,250 Lt - 0,500 Lt
Storage: Storage in a cool and dry place is recommended
Pairing: Ideal as a sweetener in sweets,ice cream and above all yoghurt and frozen desserts. It goes equally well as a condiment with cooked vegetables, cheese, boiled meat, etc.
Aromatic sensors: Thanks to its very sweet, appetizing flavour, it goes wonderfully with recipes from today’s modern cuisine.
Energy Kcal 339 - Kj 1443
Fat gr 0,5 of which saturated fatty acids gr 0
Carbohydrates gr 81 of which sugars gr 81
Proteins gr <0,5
Fibers gr <0,1
Salt gr 0,6
Our history begins with our grandparents Arduino and Zina. After many years working in the lower Modenese countryside, they purchased with their lifesavings a cottage surrounded by a vineyard. In the 1970s, their son Felice and his wife Iride converted the vineyard to organic and biodynamic.
is produced by the Guerzoni family using a virtually forgotten process which involves cooking the must outdoors over an open fire for at least three days.
Saba has been enjoyed since ancient times; indeed, the first to use it were the ancient Romans (sapa being the Latin name), as transpires from the recipes of Apicio, a famous chef of the day. The product has been handed down to us through countryside tradition, as saba is found in the recipe books of virtually every Italian region.
This was considered madness at the time; however, their profound respect for nature helped them overcome all challenges. At the beginning of the 1980s, our farm followed German biodynamic policies. Italy had yet to distribute organic certification, so our certification was granted by a Germany controlling body (Demeter). In the same years, we began to produce traditional balsamic vinegar from Modena. Nowadays, our vinegar company is the only one in world to be certified organic and biodynamic. This is perhaps one of our greatest prides...Find out more...
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