Post image for Ortalli Balsamic Vinegar Modena – “La Vedetta”

Ortalli Balsamic Vinegar Modena – “La Vedetta”

October 7, 2009

 

Ortalli Balsamic Vinegar Moderna - Gold Label "La Vedetta"

Ortalli Balsamic Vinegar Moderna - "La Vedetta"

Name – Ortalli Balsamic Vinegar Modena – “La Vedetta”

First Taste Thought – Sweet

This Balsamic Vinegar is on the sweet side.  Along with the sweetness is a distinct sting on the tip of the tongue.  The flavors are more pronounced and forceful.  Use this if you want a stronger flavor that may overpower foods like fresh mozzarella.  This has a much thinner consistency than other “Black label, 4 Leaf” Balsamic Vinegars I have tried.  I used this to make a Balsamic Vinegar sauce to pour over chicken.  This vinegar was cooked down with canned tomatoes and chicken broth.  It was fantastic!  The strong flavors of this vinegar worked very well in this type of cooking.

My Three Words – Sweet, Sting, Flavorful

My Rating – (7/10)

More Details:
Labeled Rating –
Black Label – 4 Leaves
Years Aged – N/A
Ingredients –
Wine Vinegar, Cooked Grape Must, Caramel Color
Acidity –
6%
Contains Sulfites –
Yes
Details –
Mellowed in Oak Barrel
Bottle –
Glass with synthetic cork
Size – 8.45 fl. oz.
Retail Price – $5.49

Description – This comes from the beautiful castle and country estate owned by the ORTALLI family. This delicately balanced flavour and aroma make the product ideal for cooking. It is sweeter in aroma and flavour than the Cascina Palazzo, indicating a longer ageing of the product.

Suggested Uses – Ideal for roasted meats and fish and for warm sauces.  Sprinkling it on salads, soups, stew and pastas, using it to dress salads, along with olive oil, substituting it for red wine when preparing meat sauces, sprinkling it on strawberries.

Best of luck,

Balsamic Vinegar Guide

{ 2 comments… read them below or add one }

cindi nelson July 19, 2012 at 6:52 pm

Just used for strawberry and marionberry jam. Fantastic! Sweetness of berries with the kick of the balsamic vinegar helps the fruit maintain the original sweet/tartness without the sugar overpowering the jam and making it bland. I swear it also appears to maintain the overall color of the berries even after cooked down. Am getting raves about the jam but not ready to give up the recipe yet!Look fforward to experimenting with this exellent product in the future.

DeAnna Powell July 2, 2013 at 4:48 am

This is best Balsamic I have ever tried. Unfortunately I can’t remember where I bought it. I want to purchase more.

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