Packaged Food Products / Dry Food Products / Salt, Vinegar and Spices / Vinegar / Specialities
About the product
Description
Name of the food
BALSAMIC ACETO OF MODENA PGI 500 ml.
Clear content: 500 Milliliters
Features
- A few drops of Balsamic Vinegar of Modena PGI contain a penetrating aroma and a balanced sweet and sour flavor, ideal for enriching salads, Parmigiano Reggiano, raw vegetables and grilled meats.
Origin
Country of Origin: Italy
Place of origin: PGI BALSAMIC ACETO OF MODENA
Conservation
Conservation Room temperature.
Recommendation for use En la cocina realza el sabor de la pasta, arroz, carnes y pescados, consumido crudo enriquece el sabor de ensaladas, verduras, vinagretas y frutas.
Ingredients
Ingredients
Wine vinegar, cooked grape must, caramel E150d.
Declaration of transgenics
Yes
No
| Declaration of allergenskeyboard_arrow_down | |
|---|---|
| Does not contain allergens notifiable | |
Nutritional information
| Portion of: 100 ML Reference intake of an average adult (8400 kJ/2000 kcal) |
IR/VRN | keyboard_arrow_down | ||
| Energy (kJ) | Approximate | 730 kJ | - | |
| Energy (Kcal) | Approximate | 170 Kcal | - | |
| fat, total | Approximate | 0 g | - | |
| Of which: fatty acids, total saturated | Approximate | 0 g | - | |
| Monounsaturated fatty acids | Approximate | 0 g | - | |
| Polyunsaturated fatty acids | Approximate | 0 g | - | |
| Carbohydrates | Approximate | 43 g | - | |
| Of which: Sugars | Approximate | 41 g | - | |
| Polialcoholes | Approximate | 0 g | - | |
| Starch | Approximate | 0 g | - | |
| Dietary fiber | Approximate | 0 g | - | |
| Proteins | Approximate | 0 g | - | |
| Salt | Approximate | 0 g | - | |
Multimedia
BALSAMIC ACETO OF MODENA PGI 500 ml.
Image
BALSAMIC ACETO OF MODENA PGI 500 ml.
Commercial information
Contact
Ronda de Buenavista, nº 55C.C. Buenavista, Mod 3, 1ª Planta Oficina 11
45005
Toledo
TOLEDO
T. 925256924 / F. 925257642
Provider
Ferrarini
Identifiers
GTIN: 8008706038039
Provider internal code: 8571
Commercial brand
FERRARINI
New
Release date to the market: January 28, 2015