Acetum Blaze Organic Balsamic Glaze
Italian Glaze made with Organic IGP Balsamic Vinegar of Modena.
Balsamic Condiment 7.27 oz (215ml)
Produced by reducing Balsamic Vinegar of Modena to obtain a thick syrupy consistency.
Acetum, leading producer of Balsamic Vinegar of Modena, has now created their Organic Blaze, the first glaze made with Organic IGP Balsamic Vinegar of Modena. Some of the most influential Chefs have been reducing Balsamic Vinegar of Modena to obtain a thick and shining, syrup sauce, or Glaze. With Acetum Blaze, this time-consuming operation is now very simple. Ready to use, Blaze is high quality, syrupy and intensely flavorful. Bottled in a special squeezable bottle with an exclusive drop-saving cap, Blaze allows you to create beautiful plate decorations in a wide array of applications. Try on cheeses, such as parmesan, salads, grilled vegetables, sandwiches, grilled chicken, filet mignon, rack of lamb, wild salmon, tuna and shrimp, and even on desserts such as cheesecake, ice cream and fruit salads.
This vinegar contains low to no sulfites at <10 mg/kg SO₂.
ACETUM
Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.
At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.
ACETUM
Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.
At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.
