{"product_id":"balsamico-essig-15-jahre","title":"Balsamic Vinegar 15 Years","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBalsamico Nero, matured 15 years, the flagship Aceto Balsamico di Modena IGP\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Aceto Balsamico Nero from La Dispensa di Lorenzo is the oldest balsamic of the house, matured around 15 years in small wooden barrels. Deep, dark, syrupy and dense, with a long, layered finish of dried fruit, vanilla and warm wood. A single drop gives a dish festive depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Nero is a finishing balsamic for refining, not for cooking. Drizzle it over Parmigiano Reggiano, strawberries, vanilla ice cream or foie gras, or add a few drops to carpaccio, vitello tonnato, risotto and quickly seared game. It is even a treat straight from a spoon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Add it only after cooking, as heat destroys the fine aromas of the long maturation. Use it sparingly, the Nero is highly concentrated.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eParmigiano with Balsamico Nero in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBreak fresh Parmigiano Reggiano into rough shards and arrange them on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle a few drops of Balsamico Nero over the shards.\u003c\/li\u003e\n\u003cli\u003eFinish with freshly ground pepper and enjoy at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes this balsamic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Nero is the flagship of La Dispensa di Lorenzo, matured around 15 years in small wooden barrels. Over the years water evaporates and the vinegar grows denser, darker and more layered. The result is an Aceto Balsamico di Modena IGP of syrupy consistency with a long finish of dried fruit and vanilla, as it arises only in the traditional acetaie of Emilia-Romagna.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAceto Balsamico di Modena IGP, matured around 15 years in oak\u003c\/li\u003e\n\u003cli\u003eFrom La Dispensa di Lorenzo, the flagship of the house\u003c\/li\u003e\n\u003cli\u003eDeep, dark and syrupy, with a long aromatic finish\u003c\/li\u003e\n\u003cli\u003eFor Parmigiano, foie gras, strawberries and vanilla ice cream\u003c\/li\u003e\n\u003cli\u003eA finishing balsamic for refining, not for cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA little younger and more versatile is our \u003ca href=\"\/en\/products\/balsamico-essig-12-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 12 Years\u003c\/strong\u003e\u003c\/a\u003e, for every day the \u003ca href=\"\/en\/products\/balsamico-essig-6-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 6 Years\u003c\/strong\u003e\u003c\/a\u003e. For something fruity and bright try the \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eApple-Quince Balsamic Vinegar\u003c\/strong\u003e\u003c\/a\u003e. You will find more vinegars in our \u003ca href=\"\/en\/collections\/essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evinegar\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the Balsamico Nero 15 Years best suited for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing balsamic for refining. It comes into play only after cooking, drizzled over Parmigiano, strawberries, vanilla ice cream and foie gras or onto carpaccio, risotto and quickly seared game. A few drops give festive depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the 15 Years and the 12 Years balsamic?\u003c\/strong\u003e\u003cbr\u003e\nThe 15 year matured Nero is the older flagship, denser and more layered, ideal as an elegant finish. The \u003ca href=\"\/en\/products\/balsamico-essig-12-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 12 Years\u003c\/strong\u003e\u003c\/a\u003e is a little younger and the versatile all-rounder for salads, antipasti and sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the Balsamico Nero for cooking?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. Heat destroys the fine aromas of the long maturation. Add it only after cooking, as a final drop before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the balsamic?\u003c\/strong\u003e\u003cbr\u003e\nCool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Balsamico Nero 15 Years best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing balsamic for refining. It comes into play only after cooking, drizzled over Parmigiano, strawberries, vanilla ice cream and foie gras or onto carpaccio, risotto and quickly seared game. A few drops give festive depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the 15 Years and the 12 Years balsamic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The 15 year matured Nero is the older flagship, denser and more layered, ideal as an elegant finish. The 12 year matured balsamic is a little younger and the versatile all-rounder for salads, antipasti and sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Balsamico Nero for cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better not. Heat destroys the fine aromas of the long maturation. Add it only after cooking, as a final drop before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the balsamic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564504256778,"sku":"21956","price":28.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/21956_lorenzobalsamiconero_105806mcopie_c218a5af-bfa7-4d74-9f56-4db98c8eb892-388551.jpg?v=1736340705","url":"https:\/\/altesgewuerzamt.live\/en\/products\/balsamico-essig-15-jahre","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}