BalsaMela

Description

A flavour of bygone times is deliciously revived in this product. There was a time when not everybody had access to grapes as a raw ingredient, particularly in mountainous areas where grapes were difficult and expensive to grow. For families in this predicament, apples made an excellent alternative. They would cook the fresh juice, reduce it by letting it slowly evaporate and, in some hilly regions of Reggio Emilia and Modena, they would ferment it, acidify it and eventually mature it – just like traditional balsamic vinegar. BalsaMela, unlike traditional balsamic vinegar, is deliberately not matured. This keeps the aromas of the cooked apple fresh and fragrant.