Truffle balsamic vinegar, that extra-special ingredient
Balsamic vinegar is made by cooking grape must combined with wine vinegar. The first balsamic vinegars were produced in Ancient Rome. Then, beginning in the 11th century, Modena became the centre of balsamic vinegar production thanks to its favourable environment (its soil and climate). In making balsamic vinegar, only very specific grape varieties are used, including Trebbiano, Sangiovese, Fortana, and Montuni.
We are committed to using excellent ingredients to create our products. As such, we use balsamic vinegar of Modena PGI (protected geographical indication), a designation that guarantees the vinegar’s origin and quality.
Once we’ve selected the balsamic vinegar of Modena PGI, we add natural flavours from plants that reproduce the delicious flavour of black truffle.
The combination of these two exceptional flavours creates a vinegar that’s delicate and delicious.
How should you enjoy truffle balsamic vinegar?
On greens like rocket and baby spinach, in vinaigrette, or, of course, with crudités. It just takes a few drops of truffle balsamic vinegar of Modena PGI for it to enjoy all of its flavours.
For an even more elegant touch to your dishes, you can use the black truffle-flavoured balsamic glaze, which is also made with balsamic vinegar of Modena PGI.
Its thicker consistency is perfect for adding a bit of creaminess and sophistication to your dishes.
Our truffle-flavoured balsamic vinegar of Modena PGI should be stored in a dry place protected from heat and light, like any other balsamic vinegar. The black truffle-flavoured balsamic glaze should be refrigerated after opening.
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