The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using the own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape). It is a closed cycle farm since all the production steps take place in the same plant.
The Balsamic Vinegar is a very unique condiment, produced in limited quantity because linked to the geographical areas of Modena and Reggio Emilia. It seems in fact that the special climate of this region, with high thermic shocks between the very hot summer and the chilly winter enables the grape must to ferment and maturate in the best conditions according to the traditional methods. From the pick-up of grapes up to the bottling the Leonardi family follows all the production phases of this ancient condiment brown and velvety very versatile magic balance of sweet and sour flavours.
CREMA CON "ACETO BALSAMICO DI MODENA IGP"
GLAZE WITH BALSAMIC VINEGAR OF MODENA
“This glaze should be your final touch with virtually every dish – soups or salads, antipasto or pancakes, ideal on ice-creams, fantastic on fish, remarkable on roasts. Crafted with Balsamic Vinegar of Modena IGP, Giovanni Leonardi’s Signature Crema di Balsamico is created exclusively from the Lambrusco and Trebbiano grapes on the Leonardi family farm – and nothing else. No added colours, preservatives, syrups or thickeners...welcome to pure delight!" John Kirwan
250 ml - Produced by AZIENDA AGRICOLA LEONARDI GIOVANNI
Leonardi dressing. INGREDIENTS: concentrated grape must, Balsamic vinegar of Modena (white vinegar, cooked grape must) 20%. Contains sulphites.
It is produced with typical Modenese grape must, concentrated and blended with Balsamic Vinegar of Modena.
Ideal on: soup, mixed salads, sandwiches, salami and ham, chips (French fries), fish, roasted and boiled meat, pizza, cheese, fruit, ice-cream, pancakes...
No thickeners, No colourings, No preservatives.
CONDIMENTO BALSAMICO - BALSAMIC CONDIMENT 30 TRAVASI
“The grapes at the heart of this condiment were harvested over 30 years ago. Then each year since, this balsamic creation was transferred from one barrel of precious wood to another. From cherrywood to chestnut, oak to acacia, juniper to mulberry to ashwood, each imparting their own velvety notes - these transfers (’travasi’) happened once each winter, for 30 years. That’s right - for an entire generation, the Leonardi family poured incredible devotion, patience and passion into this bottle. Now, you can add a few drops of pure passion to every culinary creation!” John Kirwan
100ml - PRODUCED BY AZIENDA AGRICOLA LEONARDI GIOVANNI
Leonardi dressing. Ingredients: acetified cooked grape must. Contains sulphites.
Cooked grape must acetified and aged in different wooden barrels for 30 years. A teaspoon at the beginning of the meal to stimulate your appetite, or at the end of the meal for its digestive properties. It goes mell with any kind of food, from appetiser to dessert, for its creamy texture and its sweet-and-sour taste.
Ideal for: exalting any kind of food, like sushi, tartar, caviar, foie gras, Carpaccio, game, cheeses, cured meat, ice cream and custard, cheesecake, strawberries with whip cream ...
Display on a plate some thin slices of ham. Brush them with aged Balsamic condiment, add some grated Parmesan cheese
and fresh rocket leaves.
Balsamic-flavoured Parmesan cheese
Display on a plate a good layer of Parmesan flakes or any well-aged cheese, sprinkle them with the Balsamic condiment and serve it accompanied with Jk14 Amarone della Valpolicella DOCG.
Black Balsamic risotto
For 6 people. Fill a pot with water, an onion, one carrot, some celery and vegetable stock and bring it to boil to create a broth. In the meantime, finely chop an onion and fry it in a saucepan with a laurel leaf, a pinch of rosemary and olive oil. Add 350g of rice and let it brown for a minute. Pour about half a litre of Jk14 NONNO MARIO Carmenere, stirring constantly until the wine is fully absorbed. Add the broth from the other pot and stir the rice until the broth is absorbed. Continue adding the broth, stirring continuously until the rice is ‘al dente’; it will take about 15 minutes. Add some grated Parmesan cheese, 50g of butter and keep stirring for a few more minutes. Serve on the plate adding two teaspoons of aged Balsamic condiment and some Parmesan cheese.
Grilled meat, fish or vegetables
Two minutes before taking the grilled meat, fish or vegetables away from the fire, brush it with the Balsamic condiment. Add Jk14 BUON OLIO Extra Virgin Olive Oil if you wish.
Balsamic-flavoured ice cream and strawberries
Wash and cut the strawberries into small pieces and place them in a bowl with the ice-cream (preferrably vanilla flavour). Drizzle with the Balsamic condiment.
ACETO BALSAMICO DI MODENA IGP
ORGANIC BALSAMIC VINEGAR OF MODENA
“Along the banks of the River Secchia, which divides the district of Modena from that of Reggio Emilia, the millenary tradition of balsamic vinegar has widely spread. Near Modena, in the town of “Magreta di Formigine”, in a XIX-century court, the Leonardi family founded a Vinegar Farm (Acetaia) and created the Leonardi Balsamic Vinegar. Over the years, the family has poured incredible devotion, respect and unwavering passion into the making of this precious “black gold”, handing down family secrets and time-honoured traditions through four generations. This sublime Balsamic Vinegar of Modena has a complex and penetrating, yet harmonious and pleasant flavour. Incredible on mixed salads, raw or cooked vegetables, roast or grilled meats, omelettes, cheeses, salami, ham, or even fresh fruit... simply sublime!” John Kirwan
250ml - PRODUCED BY ACETAIA LEONARDI
Organic Balsamic Vinegar of Modena. Ingredients: cooked grape must, wine vinegar. Contains sulphites. 100% from organic farming.
Very versatile, sweet-and-sour with minimum 6% acidity according to EU reg. 510/2006. Ideal for: mixed salads, raw or cooked vegetables, poultry, boiled fish, potato salad, vinaigrettes, sauces, bread dipping...
Protected Geographical Indication.
For 4 people. Grind 300g of lean boiled meat, add two white eggs, some dry grated bread and salt. Form some meatballs, cover with breadcrumbs and cook them slightly in a pan with olive oil. While the meatballs are browning, whip two yolks with two spoons of Aceto Balsamico till you obtain a soft cream. Once the meatballs are cooked, pour the cream on them and serve accompanied with a Jk14 MALANOTTE Piave DOCG.
Ingredients: eggs, Parmesan cheese, onion, carrots, celery, parsley, salt, pepper, olive oil and Aceto Balsamico. Finely chop all the vegetables and brown them in a saucepan with olive oil. Separately in a bowl, beat up eggs with some grated Parmesan cheese, salt and pepper. Add the fried vegetables to the eggs and mix. Pour the mix into the frying pan and cook well on both sides. Serve it cut into slices with a generous spoon of Aceto Balsamico.
Smoked balsamic-flavoured salmon
Put the smoked salmon slices on a plate or platter and season with a few drops of Aceto Balsamico, finish with some pink pepper and a few rocket leaves.
Lobster with Balsamic sauce
Boil a lobster in water, with an onion, some carrots, parsley, two laurel leaves, two spoons of Aceto Balsamico and a pinch of salt for 40 minutes. At the end of the cooking, extract the flesh from the shell. Put it on a plate and season it with salt, pepper, olive oil, parsley and Aceto Balsamico.
Finely chop a bundle of fresh parsley and cook it in a sauce- pan with olive oil. Add a hard-boiled egg cut in cubes, and some mashed cooked tomatoes then put everything into the saucepan. Season with salt, olive oil and Aceto Balsamico and let it fry for a few minutes. Serve with beef or veal meat.