Aceto Balsamico Leonardi - vinegar

Leonardi Artigiani Produttori 1871

Aceto Balsamico Leonardi - vinegar The Vinegar farmhouse Leonardi began its activity in the 18th century, specializing in the 19th century to the production of balsamic vinegar with its own raw materials from its 10 hectares of vineyards. 
 Mainly found the grapes Trebbiano (white grape) and Lambrusco (red grape) use.
Aceto Balsamico Leonardi - vinegar Leonardi Artigiani Produttori 1871

The Vinegar farmhouse Leonardi began its activity in the 18th century, specializing in the 19th century to the production of balsamic vinegar with its own raw materials from its 10 hectares of vineyards.
Mainly found the grapes Trebbiano (white grape) and Lambrusco (red grape) use.

  • Vinegar balsamic Leonardi / Italy

    Leonardi Balsamico from Italy

    The vinegar / Aceto house began under the name Leonardi its activity in the 18th century.
    In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials.
    In fact the farmhouse of 10 hectares of vineyards mainly with the grapes Trebbiano (white grape) and Lambrusco is (red grape) surrounded.
    There is a farm with a closed circuit, as all production steps take place in the same facility / company.

    The balsamic vinegar has a unique spice, which is produced only in limited quantity because located on the geographical areas of Modena and Reggio Emilia.
    It seems, in fact, so that the special climate of this region, with its high thermal shock between the hot summer and cold winter allows the grape
    to ferment under the best conditions by traditional methods and to mature.
    This tradition is to get from the family Leonardi, repeated year after year to the same production cycle of their balsamic vinegar.


    copyright text : acetaialeonardi.it
  • Vinegar balsamic Leonardi Italy / Modena


    copyright photo / image: acetaialeonardi.it
  • Vinegar balsamic Leonardi Italy / Modena


  • Balsamic vinegar Leonardi Italy / Modena

    tradition

    Patience, commitment and respect for the traditions form the basis for a sublime balsamic vinegar like our Leonardi Balsamic Vinegar was born on the hills of Modena, where the typical grape varieties Lambrusco and Trebbiano are grown, to the so-called grape must basic component of ours Get balsamic vinegar from Modena. From the collection of the grapes to the bottling, the Leonardi family follows all production phases of this ancient, brown and velvety, very versatile magical balance of sweet and sour flavors.


  • Cooking with vinegar doesn`t have to be hearty ...


    copyright photo / image: acetaialeonardi.it

    Warm Italian cheesecake with Greek yogurt, cherries and balsamic vinegar
    For the dough:
    250 g of sugar
    300 g butter
    450 g of type 00 flour
    4 egg yolks
    1 orange

    For the cream:
    400 g spreadable cheese (like ricotta)
    150 g Greek-style yogurt
    5 eggs
    250 g of sugar
    2 grated lemons
    150 g Leonardi balsamic cherry compote
    2 apples
    Leonardi - Aceto Balsamico di Modena IGP - 5 years C0110

    Preparation:
    Let the butter melt in a saucepan. Mix the flour and sugar and make a hole in the middle. Pour the butter, eggs, orange peel and a pinch of salt in the middle.
    Mix manually until the mixture is homogeneous. Wrap the mixture in cling film and let it rest in the fridge for at least 1 hour.
    Roll out the dough with a rolling pin and place in a previously buttered cake tin. Mix the eggs, sugar, lemon zest, cheese and yogurt with a blender. Mix the cherry compote with a little balsamic vinegar and pour this mixture over the batter. Then pour the cheese mixture onto the cherries and finish with apple slices.
    Bake for 45-50 minutes at 180 degrees.

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