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Umbria artisanal pasta and Balsamic Vinegar of Modena IGP Goccia Oro

PepeGusto

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Pappardelle, artisanal egg pasta and Balsamic Vinegar of Modena IGP Goccia Oro Density 1.34

Made with select durum wheat semolina flour and fresh, shelled and pasteurised eggs from Italian hens raised exclusively on a plant-based diet.
Hand-crafted with special bronze dies to make the surface rougher and holds sauce better. Slow drying at a low temperature creates a pasta that does not break when it is boiled. These are the secrets that make Pasta Flaminio simply unique and special, able to preserve all of the nourishing elements found in its ingredients and enhance any type of sauce, from the most elaborate to the lightest. Ingredients: Durum wheat semolina flour, eggs (27% min), water With no added preservatives or artificial colourings 

No GMOs in the raw ingredients

Thickness 1 mm
Width 12/15 mm
Length of strings 420 mm

Gr. 500

Goccia Oro is a strong, full bodied, mature and balanced Balsamic Vinegar of Modena IGP with a high proportion of sweet cooked grape must and a small amount of wine vinegar.

Oro is noble with broad shoulders, it has been aged in oak, chestnut and cherry barrels. Thick and dense, pour some onto a spoon and it speaks for itself.

Density 1.34
Taste: A perfectly balanced product.

A great ‘all-rounder’ for the kitchen, use it with cooked and raw veg, risottos, beans and pulses, mature cheeses (especially pecorino), fish, beef, lamb and pork belly. 

IGP:
In 2009, Balsamic Vinegar of Modena (ABM) gained the recognition of PROTECTED GEOGRAPHICAL INDICATION (PGI) which is a mark of origin that is awarded by the European Union in agri-food products and methods typical of a specific geographical area. The ingredients of ABM are regulated by European specification that allow the use of the cooked must of native Modenese varieties of grapes combined with fine red wine vinegar. The mixture thus produced, which varies in thickness in relation to the percentage of the two above mentioned elements, is aged in wooden barrels for various lengths of time. The product is bottled after passing a qualitative examination by an accredited laboratory. The density varies between products from a minimum of 1.08 to a maximum of 1.34. The color should always be a deep brown. The acidity of ABM must be greater than 6%.


Category: Balsamic Vinegar, Pasta

Vendor: PepeGusto


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