Antica Acetaia Dodi

Il Buon Condimento is a premium balsamic vinegar from the Modena region, crafted with high-quality grape must from varieties like Trebbiano and Lambrusco. With a rich, sweet-and-sour flavor profile, this condiment enhances dishes such as salads and meat sauces. Its deep, dark brown color and acidity (minimum 6%) make it a versatile ingredient for cooking. Packaged in a 250 ml box, it offers a refined touch for culinary creations

Capriccio Antico is a premium Balsamic Vinegar of Modena I.G.P., offering a sweet and tangy flavor profile with an intense, dark brown color. Its unique maturation process imparts a distinctive bouquet, making it ideal for raw dressings, appetizers, carpaccio, grilled meats, and vegetables. With a density of 1.310 and acidity of 6%, it enhances dishes with its complex taste. The product comes in a 250ml bottle, elegantly packaged in a box, reflecting its high-quality craftsmanship.

The "Famiglia Dodi" 250ml with box is a premium balsamic vinegar from Antica Acetaia Dodi. Produced in the Modena and Reggio Emilia regions, it is crafted from musts of Trebbiano, Lambrusco, Sangiovese, Albana, Ancellotta, Fortana, and Montuni grapes, all exclusively sourced from Italian vineyards. This vinegar is ideal for use as a raw condiment for boiled meats and sauces. It pairs delicately with fish, meats, and cheeses, especially when drizzled over Parmigiano Reggiano shavings. Additionally, it enhances fruit salads, ice creams, creams, and zabaglione. It is strongly advised not to use it during cooking. The vinegar has a density of at least 1.340 at 20°C and a minimum acidity of 6%. Its taste is sweet and sour, with a structured and harmonious profile, and it boasts a deep, lustrous dark brown color.

The "ARAGOSTA" Traditional Balsamic Vinegar D.O.P. is crafted through natural fermentation of cooked must, aging for at least 12 years in various wooden barrels. It is renowned for its intense acidity and deep, brown color. This vinegar has a pronounced sourness, making it perfect for enriching dishes like carpaccio, salads, and seafood, or for seasoning red meats and game. With a density of at least 1.200 and an acidity of 5% or more, it's a rich, flavorful addition to gourmet cuisine.

The "ARGENTO" Traditional Balsamic Vinegar D.O.P. from Antica Acetaia Dodi is a premium product crafted through the natural fermentation of cooked grape must, followed by acetification and aging in a series of progressively smaller barrels made from various woods. This maturation process, lasting a minimum of 12 years (typically between 18 and 20 years), allows the vinegar to develop a rich, harmonious flavor profile where the sweetness predominates over the acidity. The taste is complex and refined, with intense and persistent aromas and aftertastes. The vinegar's density at 20°C is not less than 1.200, and its acidity is at least 5%. It boasts a deep brown, clear, and intense color. Ideal for enhancing dishes such as Parmigiano-Reggiano cheese, risottos with vegetables or scampi, and sophisticated plates like beef fillet or foie gras. It is also excellent when used raw in sauces or mayonnaise to accompany boiled meats or fish

The "Oro" Traditional Balsamic Vinegar D.O.P. is a premium product made from cooked grape must, fermented and aged for at least 25 years in various wooden casks. This long maturation process, combined with periodic transfers between casks, allows the vinegar to absorb rich flavors from different woods, resulting in a complex, harmonious taste with a predominance of sweetness over acidity. Ideal for pairing with aged cheeses, fruit salads, pastries, or enjoyed on its own after meals.