Description
De Nigris raspberry and balsamic vinegar dressing
The De Nigris “i Fruttati” Raspberry Balsamic Vinegar of Modena PGI Dressing” It is a gourmet creation that enhances the aromatic properties of the raspberry—a fruit with a bold flavor, lively notes of acidity and fruity sweetness—combining them with the depth of Balsamic Vinegar of Modena PGI.
In this article
Raspberry gives this raspberry and balsamic dressing a bright red color and a fresh, intriguing flavor profile, with the typical acidity of the small berry balancing with the sweetness of the aged balsamic.
How to use this raspberry and balsamic dressing
Excellent on fresh and soft cheeses like ricotta, goat cheese, and burrata, it's perfect for enhancing salads with nuts and dried fruit, meat carpaccio, parfaits, and chocolate desserts. A touch of fruity elegance in 100 ml.
- Dressing based on Balsamic Vinegar of Modena PGI
- Aromatic notes: fruity, acidulous, lively
- Ideal pairings: fresh cheeses, salads, carpaccio, desserts
- Format: 100 ml
- Made in Italy — De Nigris 1889
The De Nigris supply chain
Since 1889, the Modena-based company has overseen every stage of balsamic vinegar production, from cooking the grape must to maturing it in fine wooden barrels. Fruit is added only in the final stages, to preserve both the vinegar's balanced acidity and the fruit's aromatic freshness.
De Nigris since 1889
The De Nigris company was founded in 1889 and for over a century has been dedicated to the production of vinegars and vinegar-based condiments, overseeing the entire supply chain: from selecting the grapes to cooking the must, to maturing in fine wooden barrels. This long history has translated over time into a wide range of products, from traditional Balsamic Vinegar of Modena PGI to more modern lines of fruit condiments.
The “i Fruttati” line”
The “i Fruttati” line was born from the encounter between vinegar and fruit, a combination that has ancient roots in Italy but which De Nigris has reinterpreted in a contemporary key, creating versatile condiments capable of enriching sweet and savory dishes with a touch of originality, without overpowering the flavor of the main ingredients.
How balsamic vinegar is made
The production of balsamic vinegar begins with the cooking of grape must, which is slowly concentrated over direct heat until it reaches a thick, dark consistency. The cooked must is then combined with wine vinegar and left to mature in barrels made of various woods—oak, chestnut, and cherry—each of which imparts its own distinctive aromas to the final product as it ages.
Pairing with fruit
Combining balsamic vinegar with fruit means finding a balance between the vinegar's acidity and the fruit's natural sugar content: a balancing act that requires experimentation before finding the perfect balance, one that enhances both ingredients without one overpowering the other.
A versatile product between sweet and savory
One of the advantages of these fruit condiments is their versatility: they lend themselves to savory pairings, on cheeses or meats, as well as to sweeter uses, on desserts, ice cream, or simply raw on a spoonful of yogurt, expanding the possibilities of use compared to a traditional balsamic vinegar.
A way to bring a touch of extra sophistication to the table, even on the simplest and most informal occasions.
Care in packaging
Even the bottle chosen for these condiments reflects the brand's typical attention to detail: a compact format designed for use in the kitchen, with a measuring cap that makes it easy to control the quantity poured, avoiding waste, especially with a product with such a concentrated flavor.
Discover the other products in the category Accompaniment sauces and the proposals of De Nigris 1889. To learn more about De Nigris 1889, visit the official website of the manufacturer.
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