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Condimento Bianco di Modena, Campo del Picchio
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Condimento Bianco di Modena, Campo del Picchio, IGP, Organic, 500ml

articlenumber: 8907
EUR 7,19 *
500 ml (€ 14,38 / Liter)
* including VAT plus shipping
€ 7,19
(€ 14,38/Liter)
1 pc.
€ 7,08
(€ 14,16/Liter)
3 pc.
on stock
delivery 2-4 days°
On stock: 168
Unit price
base price
Additional Informations
Query on the Item?

This Aceto Condimento (matured white wine vinegar) has an aromatic, fruity taste and is characterised by its fresh, mild acidity. This maturation, together with exclusively Italian organic ingredients, results in a velvety density.

This Condimento is produced in the family business Fattoria degli Orsi. The farm of the Fattoria degli Orsi has been organically farmed since its foundation in 1982 and is located south of Modena, far away from busy roads.

Goes well with leaf salads, vegetable dishes and sauces

ingredients: white Pinot grape must*, wine vinegar* 
*from recognised organic cultivation, ICEA certified IT-BIO-006

Cultivation: Modena, Emilia Romagna, Italy
Bottling: Modena


What is Condimento?

The term "condimento" comes from Italian and means seasoning - it is defined as: substances or preparations used in cooking to flavour food, which may be of vegetable origin (herbs, spices, etc.), animal (meat stock, butter) or mineral (salt), sauces of various kinds. In principle, there are also very high-quality condimenti. In our assortment, for example, you will find various "condimenti" once on an olive oil basis (seasoning oil) - with chilli, garlic or turmeric - and on a wine vinegar basis (grape vinegar) with pomegranate, sea buckthorn and chokeberry. Light balsamic vinegar also falls under the category of condimento. Since there are no specifications for light or white balsamic vinegars. Therefore, they are not allowed to call themselves Aceto Balsamico di Modena and have to use the term Condimento.

What is the difference between light balsamic vinegar and Aceto Balsamico?

The difference between them lies not only in their colour and taste, but also in the way they are produced. While Aceto Balsamico is matured in wooden barrels and thus acquires a dark colour and intense aroma, the light Balsamico Bianco retains its typically fruity-fresh aroma and colour by being stored in stainless steel barrels.

What makes a good light Balsamico (Condimento Bianco)?

A good light balsamico is characterised by the place of production (Modena, Emilia-Romagna), the maturing time (at least 9 months) and the fruity fresh taste with a well balanced ratio of sweet versus sour.

We can recommend 2 products for this:  Once the Condimento Bianco, Campo del Picchio, Organic or the Condimento Denso Bianco "Sua Maestà", which promises a real firework of flavors with a higher density and lower acidity


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