Product AC01-B “BELLINI” contains:
- 250 ml BELLINI – Superior Balsamic Condiment
||Cost of the Goods
Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.
BELLINI – Superior Balsamic Condiment
Bellini is a condiment obtained from a skilful, balanced blend of aged, previously cooked must and wine vinegar. It contains no preservatives, thickening agents, caramel and added sulphites.
The soft, velvety smooth flavour that caresses the palate is obtained by ageing the condiment in small barrels made of fine wood, which bring out fully the rich, intense aroma.
It is a perfect accompaniment for roast and boiled meat dishes, omelettes, medium-mature cheeses, grilled vegetables and shellfish.
Balsamic Condiment – BELLINI
Designation: Bellini Condimento Balsamico superiore
Net quantity: 250 ml
Ingredients: Wine vinegar and cooked must made with local grapes. It does not contain preservatives, thickening agents, caramel and added sulphites.
Special conditions of storage and / or use: keep the vinegar in the closed bottle, in a cool, dark place, do not expose directly to the sunlight.
Produced and packaged by: Acetaia Ferretti-Corradini, Via Pietro Fornaciari Chittoni 42122 Bagno, Reggio Emilia.
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Further information: 24 months of aging in barrels of different woods
Density at 20 °C: 1,32
Average values per 100 ml
Energy: 271 Kcal
Sugars: 70 g
Carbohydrates: 72,2 g
Fats: 0,13 g
Vinegar Factory Ferretti Corradini
Back in 1918, in keeping with a long-established family tradition, Luigi Ferretti’s father gave him a small barrel of balsamic vinegar dated 1890. After twenty years in Argentina, Luigi returns to Reggio Emilia and in the attic of a typical residence of the emilian town makes the family Vinegar. Luigi’s first-born son Libero followed his father’s footsteps, acquiring expert knowledge over the years and becoming an excellent wine-taster.
After his father Luigi died, Libero developed the father’s business producing the vinegar. In just a few years, he has became a key figure for everyone in the area: now he is a promoter of the birth of the Consortium for the Protection of Traditional Balsamic Vinegar from Reggio Emilia and one of the top official tasters of the “Confraternita dell’Aceto Balsamico Tradizionale”.
Libero’s invaluable legacy was taken up by his daughter Lucia, who, in the hamlet of Bagno together with her husband Giuseppe, continues with commitment the family tradition.
Now Valeria, daughter of Lucia and Giuseppe, with her husband Valerio lead the family Vinegar, combining tradition and innovation with a modern company that still remains close to its roots.