Giovanni Cavalli, the ultimate producer of Tradizionale from Reggio Emilia, has resigned from the Consortium in order to independently produce Balsamic of Reggio Emilia according to his own ultra-high standard. Although Ferdinando, Giovanni's father, founded the Corsortium of Traditional Balsamic Producers of Reggio Emilia, Giovanni believes that he must be free of the Consortium's constraits to achieve his level of quality.Two basic quality levels have been established--Silver Seal and Gold Seal corresponding to the Modenese levels of minimum 12 year and 25 year aging respectively. However, these are minimums and do not reflect the age composition of Cavalli balsamico where stocks are up to 300 years old.The Cavalli name and reputation assures the high standard that a product of this quality demands.The Gold Seal Cavalli Balsamic is extraordinary and complex, rich with harmonious fragrances, more sweet than sour with persuasive structure. It is dense, suave and persistent. Ideal for savory and spicy cheeses, for berries, strawberries or cherries, for pastry cream or ice cream; but above all, it is a true elixir to sip from a spoon or glass at the end of a meal. Bottles are numbered and come boxed with an informative booklet containing history and recipes. Each bottle contains 100 ml. of Gold Seal Balsamic Vinegar by Cavalli from Reggio Emilia, Italy.

This Traditional Balsamic Vinegar of Modena is bottled especially for LaPiana in the regulated Giugiaro Bottle white cap. The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a long and slow vinegarization process. The natural fermentation is followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. The result is a dark liquid with a fluid and syrup like consistency. Its flavor is sweet and sour in perfect proportion. There is a Consortium of producers of Balsamic Vinegar of Modena which oversees the entire production cycle of this DOC product and guarantees that all rules and regulations have been followed. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years, and Aceto Balsamico Tradizional di Modena Extra Vecchio which is aged for a minimum of 25 years. Each bottle of LaPiana Traditional Balsamic, Extra Vecchio (Gold Seal, aged a minimum of 25 years) contains 100ml. It is presented in a gift box which includes a comprehensive booklet explaining the vinegar making process as well as providing various recipes for use.

The Barbieri family produce only "Tradixionale" Balsamic of Modena, but they have created a unique dimension. For many years they have aged their Tradixionale longer than the minimum 12 years in both cherry and juniper casks. The flavors of these two balsamicos resonate deeply of this specialized aging. Individually packaged in Consortium of Modena glass and box, each also comes with an informative booklet.

This Traditional Balsamic Vinegar of Modena is bottled especially for LaPiana in the regulated Giugiaro Bottle white cap. The Traditional Balsamic Vinegar of Modena is made from cooked grape must matured by a long and slow vinegarization process. The natural fermentation is followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. The result is a dark liquid with a fluid and syrup like consistency. Its flavor is sweet and sour in perfect proportion. There is a Consortium of producers of Balsamic Vinegar of Modena which oversees the entire production cycle of this DOC product and guarantees that all rules and regulations have been followed. Two types of vinegars, based on the aging period, are marketed: Aceto Balsamico Tradizionale di Modena, which is aged for a minimum of 12 years, and Aceto Balsamico Tradizional di Modena Extra Vecchio which is aged for a minimum of 25 years. Each bottle of LaPiana Traditional Balsamic (White Seal, aged a minimum of 12 years) contains 100ml. It is presented in a gift box which includes a comprehensive booklet explaining the vinegar making process as well as providing various recipes for use.

Giovanni Cavalli, the ultimate producer of Tradizionale from Reggio Emilia, has resigned from the Consortium in order to independently produce Balsamic of Reggio Emilia according to his own ultra-high standard. Although Ferdinando, Giovanni's father, founded the Corsortium of Traditional Balsamic Producers of Reggio Emilia, Giovanni believes that he must be free of the Consortium's constraits to achieve his level of quality.Two basic quality levels have been established--Silver Seal and Gold Seal corresponding to the Modenese levels of minimum 12 year and 25 year aging respectively. However, these are minimums and do not reflect the age composition of Cavalli balsamico where stocks are up to 300 years old.The Cavalli name and reputation assures the high standard that a product of this quality demands.Cavalli Silver Seal Balsamic has a strong, sweet fragrance with thick, rich acidity. Intense bouquet.Bottles are numbered and come boxed with an informative booklet containing history and recipes. Each bottle contains 100 ml. of Silver Label Traditional Balsamic Vinegar by Cavalli from Reggio Emilia, Italy.

Condimento Originale Riserva, Original Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 15 times through barrels made of oak, chestnut, ash and mulberry. This prized original condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use. Each bottle contains 1.76fl.oz. or 50grams.

Condimento Riserva Tartufo, Truffle Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of oak, chestnut, ash and mulberry to which white truffle has been added. This prized truffle condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use. Each bottle of Leonardi Truffle Condiment Reserve contains 1.76fl.oz. or 50grams.

Condimento Riserva Ciliegio, Cherry Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made Cherry Wood. This prized cherry condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use. Each bottle of Leonardi Cherry Condiment Reserve contains 1.76fl.oz. or 50grams.

Condimento Riserva Ginepro, Juniper Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of selected Juniper Wood. This prized Juniper condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use. Each bottle contains 1.76fl.oz. or 50grams.

This precious balsamic vinegar arises from Lodovico Campari's passion for Modena and its origins. Trebbiano grapes are picked at their peak ripeness and the must that is obtained is then left to ferment in open top vessels. Once the cooked must has reduced by two thirds, it is then put in oak barrels where it stands in the dark of the "attics".From one year to another, Lodovico Campari's Balsamic Vinegar is transferred from one wood barrel to another, drawing distinctive and unmistakable aromas from each different kind of wood, from cherry to juniper. The Balsamico is then left to the generations experienced master tasters to decide its readiness.The deep sapphire color, the limpidity, the thick velvety texture and the deep contrast between its initial sweet element and its final acidulous one, makes Campari's Aceto Balsamico one of the true jewels of Modena. It is perfect used as a condiment for meat, fish, vegetables and aged cheeses. For a unique and special treat, try it over strawberries and ice cream.Each bottle contains 8.5 fluid ounces (250 ml.) of Aceto Balsamico di Modena aged 15 years by Acetaia L. Campari from Italy.

Villa Manodori Balsamic Vinegar is the labor of Massimo Bottura, Chef of Osteria Francescana in Modena, Italy. He produces this artisanal balsamic vinegar in very limited quantities.Villa Manodori begins with locally grown trebbiano grapes, which are reduced into must, and then aged in oak, chestnut and juniper barrels. Villa Manodori Balsamic Vinegar's dark color and rich aroma reflect a century of family tradition.Aceto Balsamico perfectly glazes steak, pork and poultry. Add it to sauce or drizzle it over risotto or sliced Parmigiano-Reggiano cheese. Toss greens such as arugula and radicchio with balsamic, then add a swirl of Extra Virgin Olive Oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and Villa Manodori Balsamic Vinegar.Each bottle contains approximately 8.5 fluid ounces (250 ml) of Villa Manodori Balsamic Vinegar from Italy.

Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.Once selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.Saba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.Saba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.Each bottle contains 16.9 fluid ounces of Leonardi Saba Dressing and includes recipe suggestions.