Balsamic glaze with rosemary, Acetaia Bellei from Italy, 250ml

✓ with Aceto Balsamico di Modena IGP
☀ all ingredients from Italy
✓ perfect for seasoning and decorating
☀ with rosemary flavour
✓ Gluten-free & without GMO

Balsamic glaze with rosemary from Italy

The so-called ‘Crema all'Aceto Balsamico di Modena IGP Rosmarino’ from Acetaia Bellei is a tantalising glaze that combines the best of Aceto Balsamico di Modena IGP and the enchanting aroma of rosemary. This rosemary-flavoured balsamic glaze is a true natural talent - it is vegetarian, gluten-free and free from GMO ingredients. The fascinating sweet and sour flavour of the balsamic vinegar blends perfectly with the herbal notes of rosemary to create a modern, tasty balsamic cream for imaginative uses in the kitchen. The thick and velvety glaze is ideal for refining and decorating dishes.

Balsamic glaze with rosemary - How to use in the kitchen

This delicacy goes well with a variety of dishes, including salads, vegetables, cheese, fish, chicken and meat. It harmonises particularly well with grilled meat and raw or grilled vegetables. Enjoy the versatility and unique flavour of balsamic cream with rosemary and add a touch of luxury to your dishes. Here is a recommendation from us ↓

Roast potatoes with lettuce and balsamic rosemary glaze

Crispy roast potatoes meet fresh lamb's lettuce & balsamic glaze - a simple yet extremely flavoursome dish.

Ingredients for the roast potatoes: 350 g waxy potatoes, 250 g brown mushrooms, 60 g shallots, 1 clove of garlic, extra virgin olive oil for frying, Habanero smoked salt and 10 g fresh chives

Ingredients for the salad: 2 tbsp Aceto Balsamico di Modena IGP, 2 tsp medium-hot mustard, 1 tsp maple syrup, 2 tbsp extra virgin olive oil, salt & pepper120 g lamb's lettuce

Preparation of roast potatoes: Boil the potatoes. Cut the mushrooms into sixths, finely slice the shallots and finely chop the garlic. Fry the mushrooms briefly in a pan with olive oil. Season with smoked salt and set aside. Cut the potatoes into slices and fry in a pan with olive oil until golden brown. Then add the shallot strips and chopped garlic and fry briefly. After about a minute, add the fried mushrooms to the potatoes in the pan and mix well. Remove the pan from the heat and fold in the finely chopped chives.

Preparation of salad & dressing: For the dressing, mix the Aceto Balsamico di Modena IGP, mustard, maple syrup, extra virgin olive oil, salt and pepper well in a sealable container (tip: shake the dressing in a jam jar). Wash the lamb's lettuce, drain and mix with the dressing.

Serve: Arrange the salad and roast potatoes on a large plate and drizzle with the balsamic rosemary cream.

Balsamic glaze with rosemary from Bellei

The balsamic glaze with rosemary flavour comes from Acetaia Bellei. Acetaia Bellei is a small family business with a long tradition in the production of balsamic vinegar specialities. Its creations are known far beyond Italy's borders. The balsamic creams are no exception.

The ‘Crema all'Aceto Balsamico di Modena IGP Rosmarino’ from Bellei is made with Aceto Balsamico di Modena IGP, perfect for flavouring, refining and decorating and is also gluten-free

Ingredients: cooked grape must, balsamic vinegar of Modena (39%) (wine vinegar, cooked grape must, colouring E150d), colouring: caramel E150d, modified maize starch, natural rosemary flavouring (0.15%), salt. Contains sulphates.

Producer: Bellei Luigi e Figli, Via C. Testa 3/b, Bomporto (MO)

Nährwerte / Nutrition Facts